Croup couscous is a very important product of Moroccan and Tunisian cuisine. It is used for traditional everyday and festive dishes. This is also the name of the dishes themselves, which include this grits: couscous with vegetables, chicken, fish.
Casserole with cottage cheese and egg
Couscous groats have one remarkable property - it absorbs moisture perfectly. This quality is very useful when cooking casseroles. Typically, semolina is added to the curd for this purpose. Mix 200 g of homogeneous gentle cottage cheese, 2 tbsp. l ground (chopped) almonds, sugar and couscous. Beat two eggs and half a glass of sour cream with a spoon of baking powder. Pour the liquid mixture into a large form or in a few portions (they need to be greased with butter), put pear slices on top, sprinkle with ground nuts and bake until the mass becomes dense.
Croup couscous. Tunisian national recipes
Tunisia is often steamed. Croup couscous is no exception. Prepared in this way, it is much more crumbly and aromatic. As additives use a wide variety of products - vegetables, lamb, chicken. Let's cook a holiday dish with couscous and fish. The authentic version implies the use of large heads of predatory fish (up to 4 kg) in this dish. You can take the whole carcass you like, such as sea bass. You also need couscous - about eight hundred grams, a few onions and potatoes, a small (if possible unsweetened) pumpkin, a head of garlic, a little tomato paste, freshly ground black pepper (1 tbsp.), Sweet paprika, salt and olive oil (half cups).
If you use a fish head, you need to soak it for an hour in cold water to remove a pungent odor. Fry the onion until transparent in
olive oil with the addition of tomato paste, then dilute with a small amount of water and wait until it boils, pour in paprika, mix and pour with one liter of water. Couscous needs to be prepared beforehand - grind it in a large container with half of
olive oil. It should be evenly distributed over the grains. Then add five tablespoons of water and repeat the procedure. Wet and loose couscous should be placed in a double boiler (in the upper part) or in a colander with small holes installed above the steam pan. Leave on for 40 minutes. Meanwhile, peel the garlic, mix with black pepper, salt and olive oil. Marinate the fish in this mixture for forty minutes. When the couscous is steamed, it must be kneaded with a fork, mix well and returned to the double boiler. In its lower part, put peeled and chopped vegetables - onion, pumpkin, potatoes. Pour the sauce, put the fish on top. At the top of the double boiler should be couscous, the preparation of which will end when it is saturated with the aroma of vegetables, sauce and fish. The amount of time it takes can be different. It depends on whether the fish is whole or sliced, and how dense the meat is. Serve on a wide dish, on which couscous is laid out first, and around it all the other products.