Contents
What is couscous?
Couscous, a cereals dish with vegetables
Couscous is a Moroccan dish that is based on hard wheat semolina. This is obtained by grinding refined durum wheat .
Actually, it is a complete meal, formed by fragments of durum wheat (Triticum durum). It can also be obtained from other cereal grits. The most common are the rice meal, oatmeal and cornmeal.
In its place of origin, semolina is usually accompanied by a side of vegetables (onion, celery, zucchini, carrots, etc.) and meat (usually chicken or lamb) cooked in a special pot, called couscoussier, which allows the steam to cook the cereal, so that it stays dry, loose and with a very characteristic aroma.
Couscous is usually seasoned with saffron sauce and ginger.
Where is couscous consumed?
Although it has been commonly consumed in northern Africa, it is increasingly spreading in the western world, due to large increase of African cuisine restaurants.
There are several variations of couscous according to the customs of different peoples.
In the recipe below we show a kind of completely vegetarian couscous, which, in addition to durum wheat semolina, chickpeas and other vegetables are involved.
COUSCOUS RECIPE WITH CHICKPEAS AND VEGETALES
Photo of couscous
Ingredients for 6 people:
- 300 g cooked chickpeas (See “How to Cook chickpeas in the listing below”)
- A pack of ½ kilo of couscous (durum wheat).
- 6 scallions
- 2 small zucchini.
- 1 pepper
- 1 bunch fresh coriander.
- Salt
- Olive oil.
- Cayenne pepper.
Preparation:
- Cook the couscous according to package directions.
- Cut the peppers and zucchini in pieces. Chop the coriander in a mortar.
- Pour three tablespoons of olive oil in a pan and heat. When hot, sauté the zucchini, scallions and pepper.
- In a bowl, place the cooked couscous and chickpeas. Stir a bit to mix. Add the vegetables above.
- Season to taste with salt and pepper.
How to serve:
Serve hot as a starter for lunch
* Go on reading: Nutritional properties of couscous
More information about chickpeas
