Couscous is quite common in Morocco and many other eastern countries. But on our expanses the popularity of this product is bypassed. And we must admit it is absolutely undeserved. After all, because of its taste qualities, as well as the level of useful properties, couscous is superior to many of the cereals that are common in our country. Due to the low glycemic index, couscous is also recognized as the most useful among all cereal products in the world.
Among other things, couscous contains the lion's share of dietary fiber, which, as is known, serves as a kind of "nursing" of our intestines and removes harmful toxins and toxins.
Below we will tell you how to prepare couscous for a garnish. Try to make this dish for dinner or for dinner, supplementing them with meat or fish and, perhaps, this garnish will become your favorite one.
How to cook couscous on a garnish - a recipe?
Ingredients:
- couscous - 120 g;
- purified water - 200 ml;
- onion - 85 g;
- carrots - 85 g;
- a ground mixture of peppers - to taste;
- soy sauce - 45 ml;
- curry - 5 g;
- refined vegetable oil;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Pour the couscous into a saucepan or scoop, we savor salt and seasoning curry, mix it, pour the boiling water warmed to boiling, cover it tightly with a lid and leave it for swelling for at least ten minutes. At this time, we clean and shred a little onions, let the carrots through the middle grater and pass the vegetables in a frying pan with refined vegetable oil, stirring until ready. Then pour in soy sauce, weap the mass with a ground mixture of peppers, mix and mix with the already present couscous.
Before serving, we put couscous into the bowl and turn it over on a plate.
Couscous, as a garnish to fish
Ingredients:
- couscous - 160 g;
- broth or water - 380 ml;
- lemon juice - to taste;
- olive oil - to taste;
- fresh parsley greens - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
To cook the couscous on the garnish to the fish, pour it into a pan or a heat-resistant bowl, pour the boiled water into a broth or water, cover it with a lid and let it brew for seven to ten minutes. After that, we add to the porridge melenko chopped fresh parsley greens, we savor the mass to taste with salt, olive oil and lemon juice, mix and can serve.