More recently, couscous groats were considered the property of the poor and food of the poor. But what usually raises demand and introduces a product into fashion, if not European enthusiasm? So the exotic golden porridge migrated from the Maghreb culture to the plates of culinary gourmets of the Old World. The price of it rose at least five times, although production volumes did not decrease. So, the amazing and contrasting couscous continues to gain popularity. Now it is served in high-end restaurants as a special side dish.
Couscous groats are considered a national dish in countries such as Morocco, Tunisia, Libya and Western Sahara. It was revered by Muammar Gaddafi, and the name itself comes from the Arabic “sex”, in translation - “rounded”, or “reel”. What is this culture used for? Perhaps the most common dish is porridge with vegetables, in which fish is added, sprinkling with lemon juice, chickpeas and mint. It is used with pitas and various sauces. It was couscous with vegetables that Europeans loved.
There is a more pleasant side: it turns out that this product is not only tasty, but also healthy. It contains much more potassium than in the same buckwheat - which means that a portion of couscous is simply necessary to maintain the heart. It also contains iron and magnesium. And the saturation of cereals with protein and complex carbohydrates provides peace to those who follow the figure. Well, the best part: Thiamine, which is part of couscous, is the best natural antidepressant. So, I ate porridge - and it became fun!
How is couscous groats prepared? There are several ways:
- Steamed in special dishes like a double boiler, only home-made, meat is cooked, and in the upper container - couscous soaked in aromas and spices. But this is a traditional Moroccan rite, inaccessible in our ordinary life;
- Russian method: take a colander and wash the cereal. We leave it in a container with holes, which we place in a pan, for example, over vegetable soup. It turns out that you are preparing the first dish, and at this time the croup swells and absorbs moisture;
- You can not fool yourself and pour boiling water over it, then wrap it up and let it brew. After about ten minutes, remove the lid, add oil and spices. By the way, if you add honey to couscous dishes, you get the traditional Arab dainty masfuf.
What else can you learn about him? It turns out that couscous in its composition is half semolina, half millet. It is used both in whole and in cut form. In the country of Senegal, they even invented special dishes for the use of this product - couscous. Actually, it resembles a double boiler from the upper and lower parts.
On the palate, this cereal is very tender and much nicer than baked pasta with rice. At the same time, cold couscous is used as part of salads, as well as for breadcrumbs and cooking puddings, added to soup. To purchase it, just go to a supermarket or a specialized department in the market. It is better to pick caraway seeds, chili, garlic from spices and make burning harissa from them. Couscous will cost no more than wild rice, chickpeas or mung bean, and the whole family who misses the original side dishes will bring pleasure.