Perfect couscous
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 258, total fat 5 G., saturated fats 1 G., proteins 7 G., carbohydrates 45 G., fiber 3 G., cholesterol 0 mg, sodium 321 mg, sugar 0 G.
Calories 258, total fat 5 G., saturated fats 1 G., proteins 7 G., carbohydrates 45 G., fiber 3 G., cholesterol 0 mg, sodium 321 mg, sugar 0 G.
Couscous isn't a grain, as some people think. It's actually a type of pasta made from durum wheat in the form of a grain. The most common type you'll find in stores is quick-cooking couscous, which steams in just 5 minutes and is perfect for a light side dish, salad base, or bowl. Look for whole-grain couscous at the supermarket. It also cooks quickly, but is much healthier than regular couscous. This recipe makes a large batch of fluffy, crumbly couscous. Leftovers can be refrigerated for up to five days and quickly reheated in the microwave.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups water/lightly salted chicken or vegetable broth
- 2 tablespoons extra-virgin olive oil
- 2 cups regular or whole grain couscous
We recommend
Recipes with similar ingredients: couscous grain
Cooking the dish according to the recipe:
- Pour water or broth into a medium saucepan, add olive oil, and 1 teaspoon of salt. Bring to a boil. Add the couscous and immediately remove from heat. Cover and let simmer for 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff it, the more crumbly the garnish will be). Season with salt and pepper to taste. If you're making the couscous in advance, transfer it while hot to a parchment-lined baking sheet to stop the cooking and cool. Once the couscous has cooled, transfer it to a container, seal tightly, and refrigerate. Store for up to 5 days..
Categories:
Similar recipes
