Couscous Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. 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.

Materialien herstellen Couscous

  1. Bereiten 1 Tasse of Cousous.
  2. Bereiten of Salz.
  3. Bereiten of Butter.
  4. Bereiten nach Belieben of Gemüse.
  5. Sie brauchen of Vinaigrette (im Rezept „Salade Nicoise“).

Kochschritte Couscous

  1. 1 Tasse Couscous in eine Schüssel geben mit ein wenig Butter und Salz. Kochendes Wasser hinein leeren, sodass es ca. 1 cm überdeckt. Lieber etwas weniger Wasser. Deckel darauf legen und 10 Minuten warten. Dann mit einer Gabel schön vermischen..
  2. Gemüse nach Belieben..
  3. Vinaigrette im Rezept „Salade Nicoise“.

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. Couscous is a popular side dish that is common in North African and Middle Eastern cuisine. It is made from small granules of semolina (pasta) and often accompanies meat, vegetables, or stew.

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