Couscous is a versatile companion when things have to be done quickly. Whether as a salad, side dish or dessert – with our top 20 couscous recipes you can conjure up something delicious on your plate in 30 minutes.
You probably know couscous as a refreshing salad with mint or as a filling side dish in an Arabic restaurant. But couscous can be used to prepare even more tasty and quick recipes. How about, for example, couscous patties, herb couscous with asparagus, stuffed peppers with couscous or sweet couscous rice pudding? We’ll show you which aromatic recipes you can make with couscous.
Couscous is healthy and filling
Couscous is originally from North Africa . Over time, couscous has also penetrated our latitudes and is enjoying increasing popularity – couscous is particularly popular in France and Israel. Couscous is mainly made from durum wheat semolina, but also from barley or millet. The traditional manufacturing done by hand: a mixture of semolina and flour is spread out and wetted with water, so that a lumpy mass is formed. This mass is rubbed between the palms of the hands so that the small couscous balls emerge after drying in the sun. A very complex and tedious job that is now done by machines. If the semolina remains shell parts and sprouts, the couscous is also known as whole-grain couscous because it then contains more fiber and has a little more bite.
Couscous is a healthy filler: it contains plenty of filling fiberand low in calories . Like all grains, couscous contains many minerals and B vitamins . Couscous can be kept for about six months if stored in a dark, cool place in a sealed container. After that, the couscous may taste a bit rancid.
Couscous: traditional or simple quick meal
The traditionally produced couscous is prepared by steaming. When cooked, the couscous would just clump together and lose too much of its nutty flavor and nutrients. When steamed, however, the couscous stays nice and soft and grainy. This requires a couscoussière, a special saucepan with a sieve attachment. The couscous in the top is cooked by the steam or the rising vapors of a cooking dish, which makes the couscous wonderfully aromatic. By loosening it up several times during steaming, the couscous also gets a light, light consistency. If you don’t have a special pressure cooker at hand, you can also use a simple sieve with a suitable pot for couscous as an alternative. A dash of olive oil at the end of the cooking time gives the couscous a nice aroma.
Unfortunately, there is often not enough time for such an elaborate preparation of couscous. This is where the pre-cooked instant couscous, which can now be found in almost every supermarket, can help. This simple variant is very popular and practical because recipes with couscous can be prepared in no time at all: Simply pour boiling water or broth over the couscous, let it soak for 5 – 10 minutes – done ! A little butter or olive oil gives the couscous a particularly fine note and remains fluffy and grainy at the same time. With instant couscous , all recipes can prepare that are made in the original with traditional couscous.
Couscous: perfect for oriental recipes
The term couscous not only means the ingredient itself, but also many different dishes that often have an oriental touch. Coucous is also understood as the North African national dish, for example, in which couscous is served with (mutton) meat, vegetables and chickpeas.
The possibilities for preparing couscous are amazingly diverse and infinitely varied . Whether spicy, sweet, cold or warm – couscous is a real all-rounder! Due to its pleasantly neutral taste, couscous harmonizes with almost everything, so that couscous can be wonderfully combined with all kinds of vegetables, meat and fish or in a salad.
Couscous wonderfully light as a salad
Couscous is also great for cold dishes, especially salads! A great couscous salad can be prepared from the small grains in various variations, which tastes wonderfully refreshing with the addition of a lemon juice and olive oil dressing and a little vegetables. A great option for salad is couscous with feta, chickpeas, spring onions and peppers . A particularly fresh option for couscous salad is to mix chopped carrots, apples, and walnuts with the couscous. And salad doesn’t only taste good in summer: For a Christmas twist, you can use cinnamon, honey, dried apricots and chopped almonds Mix with the salad. A couscous salad also tastes lukewarm, but of course couscous salad is also great to prepare – for the lunch break or as a salad for a barbecue evening. For example, this refreshing salad with tomatoes, feta and fresh herbs is delicious: