Faten cous cous. Though we think of it and cook it as a grain, couscous is actually a type of pasta. It's one of the easiest, fastest, most versatile side dishes you can make. Couscous is the traditional family meal on Fridays in Morocco, and best when made by a Moroccan mom.
Remove from the heat; stir in couscous. Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs perfectly with stews, braises, and grilled. You can have Faten cous cous using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Faten cous cous
- Prepare half of Cous couse.
- Prepare of Yakuwa.
- It’s of Salt.
- You need of Maggi.
- Prepare of Curry.
- Prepare of Pepper.
- You need of Onion.
- It’s of Salt.
Take room temperature couscous and spread it out on a baking sheet in an even layer—this will prevent clumping from occurring while it freezes. Slip the sheet into the freezer and once the couscous has frozen, transfer it to a zip-close freezer bag or another sealed container. Bring to a boil over high heat. Stir in the couscous and salt.
Faten cous cous instructions
- Cut your onions and fry,shallow frying add your grounded pepper,stir,then add water.
- When its starts boiling add your species as mention above then you add your cous cous.
- Close your put and allow to cook for 5mins then you add the yakuwa.leave it for 3mins.
Other types of pasta are typically more refined. Properly cooked, couscous is light and fluffy. Couscous is a dish of semolina, flour, water, then hand-rolled and dried. Couscous is a staple food throughout North Africa. Choice of: chicken, shrimp, steak or ground lamb, stuffed with couscous, refried garbanzo beans, avocado, yogurt dill sauce, and charmoula sauce.