A very tasty and healthy (albeit exotic) side dish is couscous. There are very different recipes for cooking, including with the addition of numerous oriental spices and vegetables. Couscous can be part of salads and even desserts. Every housewife should definitely try to cook such a treat.

A lot of readers are interested in the question about couscous - what is this cereal? Recently, she gradually began to gain popularity among Russian housewives. Couscous is both the name of a certain cereal and a side dish that is prepared from it. Since ancient times, women have been engaged in the production of such a product. They rolled miniature balls of semolina particles, which were previously sprayed with warm oil or salted water. Only in the middle of the 20th century did the production of couscous begin on an industrial scale. Today it is made from barley, rice and durum wheat.

Most often, couscous is chosen as a side dish. In the way it is cooked, it is similar to rice. And among the main advantages of such a product, culinary experts note its excellent compatibility with any meat, fish, mushrooms, cheeses, spices, dried fruits, fresh fruits and vegetables. In addition, the couscous is quickly soaked in the sauce.

It should be noted that the product contains many vitamins and useful elements. Therefore, at least once, such a side dish should be prepared for every gourmet. Surely he will stay in the cookbook for a long time.

How to cook couscous the right way - a quick side dish recipe

As a side dish without any additional ingredients, couscous is prepared very quickly and easily. To do this, you need to take: 120 g of cereals and 2 times more water, 1 pc. onions and carrots, a pinch of salt and curry, 60 ml of soy sauce.

1. The groats are poured into a saucepan, salted and curried. After thorough mixing, pour boiling water over it and leave to swell under a lid for 15-17 minutes.
2. While the couscous is soaking, you should do the vegetables - finely chop the white onion and grate the carrots on a coarse grater. Both products are fried in oil until soft.
3. After adding soy sauce to the pan, the ingredients are stewed for another 7-10 minutes.
4. It remains to add the swollen couscous to the vegetables, and mix the dish.

To beautifully serve a treat to the table, you should first tamp it into a round bowl, and then gently tilt it onto a flat plate. From above, the resulting slice is decorated with finely chopped fresh herbs.

With vegetables and chicken fillet

The discussed cereal goes well with poultry and vegetables. It is best to take chicken fillet (350 grams) for such a dish. And also: 230 g of cereals, 2 large tomatoes, 2 onions and carrots, a small bunch of fresh parsley, a pinch of ground cinnamon and salt, 450 ml of pure water.

1. Couscous is poured with boiling water and infused for 5-7 minutes. You do not need to cook it.
2. Vegetables are washed, peeled and cut in convenient ways.
3. In any refined oil, the onion is first fried until transparent, after which carrots and tomatoes are added to it. Together, the ingredients are cooked on maximum heat for 2-3 minutes with constant stirring. By this time, the tomato slices should have lost their shape.
4. Vegetables are transferred to a separate bowl, and small pieces of chicken fillet are fried in the oil remaining from them. Salt is added to the meat.
5. Vegetables are returned to the pan, water is poured, cinnamon and salt are added to taste. The ingredients are cooked together for a couple of minutes.
6. It remains to pour the couscous into the container, turn off the heat, cover the pan with a lid, and leave it on the stove until the liquid is completely absorbed into the cereal.

Finely chopped parsley is added to the finished dish just before serving.

How to cook in Moroccan?

This version of the dish involves the use of a large amount of vegetables and oriental spices. Among them: 2 pcs. radishes, turnips, tomatoes and onions, 4 pcs. carrots and small zucchini, a pound of pumpkin, a bunch of coriander sprigs, a pinch of ground ginger, turmeric, black pepper, salt. You will also need to take 750 g of any meat and cereals, 130 g of soaked chickpeas, oil, water.

1. Large cuts of meat, coriander, salt, all spices and onions cut into rings are sent to the pan. A small amount of water is added to the products, and they are stewed for 12-15 minutes.
2. Tomatoes are scalded with boiling water and get rid of the skin.
3. Couscous is poured into a wide plate, poured over with vegetable oil and rubbed with this liquid ingredient.
4. 1 tbsp is added to half a liter of warm water. coarse salt. The latter should dissolve well in the liquid.
5. The sprinkled cereal should be gradually watered with salt water, and the couscous should be rubbed (as is the case with butter). It should be soaked all over with liquid.
6. The steamed chickpeas are sent to the meat pan. More water is added to the products.
7. Grits soaked in salt water are steamed. Then it crumbles again on the table, gets rid of the lumps and is sprayed with warm liquid. The procedure is repeated three times. The volume of the cereal will increase after each steaming.
8. All vegetables, chopped and peeled in large pieces, are sent to the pan to the meat with chickpeas. Salt is added to the container to taste, and a new portion of water is poured. The ingredients are cooked together until the vegetables are cooked.
9. The couscous steamed three times is poured onto a wide plate. Pour the entire surface of it with sauce from a saucepan. After that, meat is laid out in the middle of the dish directly on the cereal, and pieces of vegetables are placed around the edges.

Such a treat will become a complete lunch or dinner.

Couscous salad

The discussed cereal goes well with fresh vegetables in salads. For example, with cucumbers (3 pcs.) And paprika (1 pc.). In addition to vegetables, you need to take: 2 sprigs of fresh basil and the same amount of cilantro greens, 80 g of couscous, 1 tbsp. apple cider vinegar, 2 tablespoons freshly squeezed lemon juice, salt, olive oil.

1. Sweet peppers and fresh cucumbers are cut into small cubes. The first vegetable can also be pickled.
2. The greens are finely chopped with a sharp knife.
3. Couscous is poured with boiling water for 15 minutes, after which a couple of teaspoons of oil are added to it.
4. All products are laid out in a deep bowl, salted, poured with a mixture of lemon juice and vinegar. At the very end, a small amount of olive oil is sent to them.

The treat is served chilled.

In spanish

The dish, prepared according to a traditional Spanish recipe, always includes olives. And instead of water for it, it is best to take beef broth (450 ml). You will also need to use: 1 bell pepper, 1 tbsp. cereals, 470 g of minced beef, half a white onion, 2 garlic cloves, half a glass of olives, a pinch of salt, ground caraway seeds and dry thyme leaves.

1. A glass of water is brought to a boil, after which the fire is immediately turned off, and the couscous is sent to the pan.
2. Minced meat is fried in oil until half cooked. In the process, you need to cut it into small pieces with a spoon.
3. Chopped onions, garlic, salt and all seasonings are sent to the pan for the meat. The ingredients are fried together for a couple of minutes.
4. Beef broth is poured into a container with meat and vegetables, and olives cut into thin slices are poured. After about 5 minutes, more bell pepper cubes are added. Simmer the mass until the amount of broth in the pan decreases by about 2 times.
5. The soaked couscous is transferred to a deep bowl and slightly loosened with a fork. Top it is poured with a mixture of ingredients from a frying pan.

Before serving, the dish should be infused for 10 minutes so that the cereals have time to soak well with the hot sauce.

Pork couscous - step by step recipe

If the culinary specialist is not worried about the calorie content of the dish, then he can prepare a hearty treat of couscous with pork and tomato juice. To do this, you will need to use: 350 g of meat (pulp), 2 small onions, 1 tbsp. cereals and the same amount of water, 350 ml of tomato juice, oil, salt, spices.

1. The onion is cut into small cubes and fried in oil until soft.
2. Thin strips of pork are sent to the vegetable. Together, the products are cooked until an appetizing crust appears on the meat.
3. Tomato juice is poured into the container, the mass is salted, peppered, covered with a lid and brought to a boil.
4. Then you can turn down the heat, and simmer the future gravy over low heat for 25 minutes.
5. A pinch of salt is sent to the couscous, after which the product is poured with boiling water and covered with a lid.
6. After 5 minutes, the cereal is loosened with a fork and poured into the pan with the prepared meat.
7. After stirring, the dish can be removed from heat.

The treat is served with fresh or pickled vegetables.

Garnish with baked tomatoes

It is best to take cherry tomatoes for such a dish. In addition to miniature tomatoes (2 tbsp.), You will need to use: 2/3 cup of cereals, 60 g of fried pine nuts, lemon zest and its juice, 60 ml of olive oil, a small bunch of fresh mint, salt, pepper. The following is a detailed description of how such a couscous with vegetables is prepared.

1. Tomatoes are folded in one layer into any heat-resistant form, poured with a tablespoon of olive oil and sent to a well-heated oven until softened.
2. The groats are poured with boiling water and left for 8 minutes.
3. Tomatoes are sent to a container with swollen couscous (along with the juice formed during baking). Nuts, the remaining oil, finely chopped mint, lemon zest and juice, salt, any selected seasonings are added there.

After stirring, the dish is immediately served on the table.

Delicious and simple multicooker recipe

It is very easy to cook couscous in a slow cooker. The device must have Soup mode. In addition to cereals (1 multi-glass), you need to take: 2 times more water, 1 pc. onions and carrots, 70 g of butter, a pinch of salt.

1. After chopping, onions and carrots are cooked in the "Fry" mode in butter until soft.
2. Salt is poured into the container, water is poured in and the "Soup" program starts.
3. Immediately after boiling, you can add couscous to the bowl, switch the device to the “Warm up” mode for 17 minutes and close the lid.
4. After the specified time has elapsed, the treat will be completely ready.

The dish is served warm with Korean-style tapas.

Couscous is a cereal made from durum wheat and therefore has a higher protein content and full flavor.

100 g contains 12 g of proteins, 1 g of fat and 76 g of carbohydrates.

Semolina-based couscous is also often prepared; lumps are formed from durum wheat by wetting cereals (you can even make couscous at home)

The classic method of preparation is steamed in a colander (over water or broth. Or pour boiling water (water or milk for porridge)

It is very convenient to cook couscous quickly pouring boiling water over cereals for children in the morning.
It is brewed in 5-7 minutes and ready to use.

The taste of cereals is neutral, therefore it is also suitable for sweet dishes / cereals, for garnishes with meat or adding to cold salads.

Today I will show you one of the options for morning couscous porridge.

Pour 6 tbsp. tablespoons of couscous without a slide with boiling water.

Add salt, sugar, butter and close the lid. ALL!

Fill with boiling water (or water + milk, or just milk) of your choice.

Couscous with milkrich in vitamins and minerals such as: vitamin B5 - 13.4%, phosphorus - 14.6%, manganese - 13.3%

Why is Couscous in milk useful?

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.

A complete guide to the most useful products you can see in the appendix

Ingredients

Couscous - 150 g

Milk - 300 ml + to taste

Butter - 1 tablespoon

Raisins / dried cranberries - 3 tablespoons

Honey / sugar - to taste

Cinnamon - 1 tsp

Vanilla sugar - 10 g

Salt - 1 pinch

Dried apricots - 60 g (optional)

Walnut - 2-3 tbsp (optional)

• 160 kcal
• 10 minutes.

Ready dish

Photo reports

Did you succeed in the dish? Add a photo report!

Main ingredients:
Cow's milk

Cooking process

Loose sweet porridge made from couscous with milk is a great option for a quick, healthy, hearty and delicious breakfast or snack for the whole family. Cooking couscous in milk will not be difficult, because cereals do not require cooking - just pour hot milk over the couscous and let it brew a little. Creamy and delicate in taste, couscous cooked in milk is good in itself, and if you add a little spices, dried fruits and nuts to the porridge, you get a real treat! Try it!

For cooking, you will need such components.

Pour boiling water over the raisins or dried cherries / cranberries and let sit for 5-7 minutes while you cook the rest of the ingredients.

Measure the milk into a small saucepan or saucepan. Add ground cinnamon, vanilla sugar and a pinch of salt and bring the mixture to a near boil.

After turning off the heat, dissolve the butter in hot milk. Add couscous and mix thoroughly.

Cover the container with the couscous with a lid and let it brew for 5-7 minutes. When the couscous has absorbed all the milk and has grown in volume, use a fork to loosen the mixture.

While the couscous is infused, stirring occasionally, fry a handful of walnuts in a dry frying pan for a few minutes, until the aroma appears.

Usually I cook it for a side dish, but today I decided to cook porridge with couscous with milk to offer my daughter for breakfast. It turned out really tasty. Now I know that sometimes I will cook in the morning for the whole family. And I recommend you try it.

Ingredients

Recipe Information

• Type of dish: porridge
• Cooking method: steaming
• Servings: 2
• 10 minutes

• couscous groats - ½ cup
• sugar - 1-2 tsp (taste)
• milk - 0.5 l
• vanilla sugar - 1/3 tsp
• salt - a pinch
• butter - 25 g (to taste).

How to cook couscous milk porridge in a saucepan

Pour milk into a small saucepan. For such purposes, I usually use stainless steel cookware. Bring to a boil, add vanilla sugar, a pinch of salt and sugar to taste. Then remove the boiling aromatic and tasty milk from the fire.


Without rinsing, pour the couscous into the pan. We mix.


Add a piece of butter. Cover with a lid. We mark for 5 minutes and insist on porridge.


After a specified period of time, the couscous will still be slightly liquid. But the longer it stays, the thicker it will be. Therefore, let's hurry to set the table and start the meal.


The couscous with milk turned out to be delicious, sweet, with a pleasant vanilla note, which perfectly decorates the taste of the dish.


Add berries or dried fruits if desired.

All that remains is to wish you a pleasant meal.

Couscous with milk in a slow cooker

In a multicooker, couscous milk porridge is prepared even easier. It is necessary to bring the milk itself to a boil using the "boil", "stew" or "steam" program.

Attention!

Just do not forget to make butter edging on the sides of the bowl so that the product does not escape, as it often happens.

You do not have to close the unit cover. After the milk has boiled, add the cereal, add sugar and salt and be sure to turn off the program that was installed.

We keep it under a closed lid for 5-10 minutes.

Add butter to the finished dish.

On a note

Couscous, like other milk porridge, quickly swells after cooking and absorbs liquid. It is recommended to serve hot immediately after fully cooked. As for the amount of milk, then consider your preferences here. Love liquid porridge, use more milk and vice versa.

Regular milk can be replaced with condensed milk. Just pour boiling water over the couscous. Then, after it swells, add two or three tablespoons of condensed milk. But then sugar is not needed.

If the milk is fatty, you do not need to add butter. In particular, this applies to a home product.