A strange recipe that is not so common is couscous stir fry, you've probably seen it sold in supermarkets and you wouldn't know what exactly it is. It's called couscous, which is pronounced like kuskus.
Let me give you a brief on what couscous is before I go ahead; it is a grain made of durum wheat semolina just like pasta is made, which is spaghetti macaroni etc.
Couscous is a form of pasta that is not cultivated but molded into its shape.
It is known as a national dish in Morocco, and is also very common in northern Nigeria. Couscous originated from Northern Africa, particularly Morocco, Tunisia and Algeria. It is generally made in the form of rice, salad, or cereal.
This is because it is not cooked on a stove top, instead it is soaked with hot water or hot broth/stock (water used to cook your proteins) and this swells to form tiny couscous grains. Couscous is known to be a very fast meal.
Couscous is considered to be friendly for weight loss because it contains far fewer carbohydrates than regular pasta. This dish seems to be tricky because you'll end up spoiling the dish if you're not careful with the amount of water you put in.
INGREDIENTS include: 2 couscous cups, 4 boiling water cups, a pinch of salt, mixed vegetables (carrots, sweet corn and runner beans), onions, thyme and curry, vegetable oil.
The simplest methods for preparing it are the following:
In a bowl, add the couscous and add boiling water to it. (Note: 2 cups of couscous to 4 cups of water)
At the point when you open it you will understand that it has absorbed all the water and the grains are swollen. Cover this and put in a safe spot for 5 minutes.
Cushion the couscous with a fork to get single grains, and put it in a safe spot.
Spot a pot over medium warmth, add 2 tablespoons of vegetable oil and cook.
Add hacked vegetables and onions, a large portion of a teaspoon of curry, thyme and salt (preparing 3D shapes are discretionary) too.
Keep on broiling it for 3 - 5 minutes until it is somewhat cooked yet crunchy.
Add the doused couscous and mix until very much joined, ceaselessly blending.
And afterward it's prepared for your flavorful couscous.
N/B: Substitute it with water when utilizing chicken stock and follow the formula, simply ensure it's hot enough.
Chicken stock adds a huge load of couscous flavor.
Couscous fills in as a primary dish or a side, it tends to be presented with proteins and a serving of mixed greens to shape a fundamental dish.
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