Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, couscous. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
The couscous that most of us pick up at the local grocery store is actually instant couscous. This is couscous that has already been steamed and dried for us. It only needs to be mixed with boiling.
Couscous is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Couscous is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have couscous using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Couscous:
- Take 1 pack couscous
- Get liver(cooked n sliced)
- Get carrot, green beans(chopped)
- Make ready Green pepper, tatashe (chopped)
- Get Pepper
- Make ready Peas
- Take Maggi
- Make ready Vegetable oil
Couscous makes for a quick, healthy side dish that becomes fluffy when cooked, but is chewy and firm in texture. It's great for a simple side, an easy salad, or even stuffed in vegetables. Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes.
Steps to make Couscous:
- In a pot boil water n pour in a bowl, add maggi n oil pour in d couscous n cover. The water should not over power d couscous.
- After some minutes flip the couscous with fork it will come out one one. Set aside.
- Put pot on medium low heat, add onions when oil is hot.
- Add in all the ingredients n stir fry for 15 minutes, then pour in d flipped couscous n stir. Adjust seasoning n stir. Serve hot.
Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. It's a pasta that originated in the North African region of the Sahara Desert known as the Maghreb. Potential Benefits & Downsides of Couscous.
So that’s going to wrap it up with this special food couscous recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
