Couscous. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce. Durum wheat is the natural species of wheat from which semolina flour is created before it's made into couscous. Couscous is one of those ingredients to keep stocked in your pantry.
Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting. Couscous is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta. You can have Couscous using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Couscous
- It’s 1 pack of couscous.
- You need of liver(cooked n sliced).
- It’s of carrot, green beans(chopped).
- You need of Green pepper, tatashe (chopped).
- It’s of Pepper.
- You need of Peas.
- Prepare of Maggi.
- It’s of Vegetable oil.
It's one of the easiest, fastest, most versatile side dishes you can make. And it's especially wonderful with stews or saucy main dishes. Use too much liquid and your couscous will be a bit on the sticky side. Couscous is amazingly easy to cook.
Couscous instructions
- 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 is a side-dish staple in North African cuisines. It's basically tiny balls of pasta made from a kind of flour called semolina. In North America, the couscous you'll find at the grocery. Couscous is made from semolina wheat and tastes nutty and sweet when cooked. The couscous that most of us pick up at the local grocery store is actually instant couscous, which is couscous that has already been steamed and dried for us.
