Sometimes I made Couscous but it my first post about it.
Many of you know and eat. I love Couscous more than rice, because is smooth and go so well with salads
.
Couscous is a food consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. Other variations exist and other cereals may be used, for instance, the Levantine variant, is slightly more than twice the diameter and made of hard wheat instead of semolina.
It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East.
It is particularly popular among Jews of North African descent such as the Moroccan Jews , Tunisian Jews and Algerian Jews, and is eaten in many other parts of the world as well.
This recipe is adapted from one of Veronica Blackburn a nice chef from here and cook teacher.
I love her recipes. And love how she cook.
The couscous is finded in almost all supermarket in healthy food or Oriental food.
Many of you know and eat. I love Couscous more than rice, because is smooth and go so well with salads
.
Couscous is a food consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. Other variations exist and other cereals may be used, for instance, the Levantine variant, is slightly more than twice the diameter and made of hard wheat instead of semolina.
It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East.
It is particularly popular among Jews of North African descent such as the Moroccan Jews , Tunisian Jews and Algerian Jews, and is eaten in many other parts of the world as well.
This recipe is adapted from one of Veronica Blackburn a nice chef from here and cook teacher.
I love her recipes. And love how she cook.
The couscous is finded in almost all supermarket in healthy food or Oriental food.
The recipe
Ingredients (6 servings)
300 grs. of couscous
1 and 3/4 cups of boiled hot water
2 tablespoons of olive oil
1 cup chopped tomatoes
3/4 cup of ciboulette chopped (chives)
1 pinch of garlic clove
1/2 teaspoon of cummin
1 teaspoon of salt
1 tablespoon of Balsamic Vinaigrette
1 tablespoon of olive oil to seasoning
1. Place the couscous in a large pot and add the boiled water and salt, wait the water boiled again and cut the heat. Set aside by 5 minutes, and then take out pot lid and set aside other 5 minutes.
Add the oil mixing well. Let chill and add the chopped chives and tomatoes.
Seasoning with salt, cummin, garlic clove,olive oil and balsamic vinaigrette.
Stir well. Set aside and serve alone or with meat or other.
Add the oil mixing well. Let chill and add the chopped chives and tomatoes.
Seasoning with salt, cummin, garlic clove,olive oil and balsamic vinaigrette.
Stir well. Set aside and serve alone or with meat or other.
Ensalada de Couscous (6 porciones)
Personalmente el couscous me encanta como acompañamiento casi màs que el arroz, porque suave y liviano y combina con cualquier ensalada, se adapta muy bien.
Esta es la primera vez que hago un post acerca del Cous Cous.Aunque hay muy buenas recetas.
Siempre es bueno partir por lo bàsico como se prepara y todo lo demàs.
Para los que no lo conocen el cous cous es una comida muy antigua en forma de grànulos que se confecciona a partir del trigo de sèmola, de la parte dura.
Existen variantes de este cereal pero es màs o menos similar.
Es muy conocido en el Oriente por supuesto, en Israel, en Africa, Francia España y Grecia-
Pero tambien se conoce en muchas partes del mundo.
Hace algunos años llegò aquì aunque no todos lo conocen ya se vende en varias partes.
Se encuentra en los supermercados en la parte de comida saludable o comidas orientales.
Esta receta està adaptada de una de Verònica Blackburn, excelente chef de acà y maravillosa profesora de cocina, me encantan sus recetas, son excelentes.
Receta
Ingredientes
300grs couscous
1 y 3/4 tazas de agua hirviendo
sal
2 cucharadas de aceite de oliva
1 taza de tomate picado en cuadrados pequeños
3/4 taza de ciboulette o cebollin verde picado
Para aliñar:
1 pizca de ajo machacado
1/2 cucharadita de comino
1 cucharadita de sal
1 cucharada de vinagre balsàmico
1 cucharada de aceite de oliva para aliño.
Mètodo
Colocar el cous cous en una olla ancha y baja, añadir el agua hirviendo, sal y esperar que vuelva a hervir y apagar el fuego-
Dejar reposar 5 minutos, destapar la olla, dejar reposar otros 5 minutos y añadir el aceite revolviendo bien.
Dejar enfriar y mezclar con el ciboulette y el tomate picado.
Para el aliño mezclar el año, aceite, comino, sal y vinagre balsàmico.
Mezclar bien. Dejar reposar un poco y servir solo o con alguna carne o legumbres.
Se aviene con todo.