Couscous is a famous and popular dish of the inhabitants of the Sahara and North Africa. It is widely used in cooking: in salads, baked goods, hot dishes and desserts. Let's learn recipes for cooking original and tasty couscous dishes.
Couscous dish with aubergines
Ingredients:
- meat broth - 130 ml;
- eggplant - 1 piece;
- couscous - 100 g;
- tomato - 2 pcs .;
- garlic - 2 cloves;
- vegetable oil - 50 ml.
For refueling:
- cilantro - to taste;
- salt, pepper - to taste;
- wine vinegar - 1 tbsp. a spoon;
- walnuts - 3 tbsp. spoons.
Preparation
Consider a simple option, how to cook a dish of couscous. First we take couscous , fill it with hot meat broth, cover with a lid and leave for about 15 minutes. Then carefully mix it with a fork. Eggplant washed, cut into small pieces, salt to taste and leave to leave all the bitterness. Further they are washed, a little squeezed and wessed on vegetable oil. Now, without wasting time, we are preparing the refueling: we chop the cilantro, add to it the squeezed through the press garlic, put salt, pepper and pour a thin trickle of wine vinegar. We mix everything thoroughly, add fried and finely chopped walnuts. Spread hot eggplants with butter and couscous to the finished filling. Salad carefully mix, add at will large chopped, fresh tomatoes and greens.
Couscous dish with vegetables
Ingredients:
- cauliflower - 150 g;
- pork - 300 g;
- bulb - 1 piece;
- couscous - 0,5 items;
- tomatoes - 3 pcs .;
- tomato juice - 200 ml;
- seasoning curry - 1 teaspoon;
- salt - to taste;
- parsley greens - at will.
Preparation
Pork cut into small pieces and fry in vegetable oil. The onion is shredded by semirings. Tomato scalded with boiling water, peeled and cut into pieces. To the fried meat we spread the onion, and after a few minutes the tomato. We pour salt and curry on taste. All mixed and stew for 30 minutes with the lid closed on low heat. We divide the cauliflower into small inflorescences and add it to the meat. Again, stir everything and prepare the dish for a while. Next, take dry couscous, pour for 10 minutes with hot water, and then shift it to vegetables. Fill all the tomato juice so that the liquid completely covers all the ingredients. Add the shredded parsley greens, gently mix the dish and turn off the fire. Leave the minutes for 10 under the lid, and then lay out on plates and serve to the table.