Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, steamed couscous. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Steamed couscous is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Steamed couscous is something that I have loved my whole life.
Traditional Moroccan couscous is always prepared by steaming, a method that allows each individual grain of couscous to become plump and tender without being clumpy, soggy or sticky. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the. Seal both pots with a cheesecloth or foil, this way we don't lose any steam.
To get started with this recipe, we have to first prepare a few components. You can cook steamed couscous using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Steamed couscous:
- Get 1 bag Couscous
- Prepare 4 fresh pepper
- Get 1 large onion
- Take 5 stock cubes
- Prepare 1 tsp garlic powder
- Get 1 tsp curry powder
- Prepare Pinch salt
- Take 1 midium carrots
- Make ready 1 medium sweet pepper
- Get Cabbage
- Take Oil
Make your own delicious Middle Eastern couscous with New York Shuk's Moroccan Couscous Making Kit. In this couscous kit, we put together EVERYTHING you need to. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it.
Steps to make Steamed couscous:
- Slice cabbage and onion into a bowl
- Cuts carrots and sweet pepper into small cube shape
- Grind your pepper
- In another bowl add i bag of couscous and Add all ingredients into the bowl
- Mixed it well with spatula
- Put oil and Mixed
- Cook it inside steamer
Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. 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. I absolutely love having steamed couscous.
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