Groats couscous and dishes from it

Croup couscous is a very important product of the Moroccanand Tunisian cuisine. It is used for traditional everyday and festive dishes. So are called also the dishes themselves, which include this croup: couscous with vegetables, chicken, fish.

Casserole with cottage cheese and egg

Krupa couscous has one remarkableproperty - it perfectly absorbs moisture. This quality is very useful when preparing casseroles. Usually for this purpose, a mango is added to the curd. Mix 200 g of homogeneous gentle cottage cheese, 2 tbsp. l. ground (chopped with almonds), almonds, sugar and couscous. Stuff two eggs and half a glass of sour cream with a spoonful of baking powder. Pour the liquid mixture into a large form or in a few portions (they need to be smeared with butter), put the pear slices on top, sprinkle with ground nuts and bake until the mixture becomes dense.

Groats of couscous. Recipes of Tunisian national dishes

In Tunisia often cook for a couple.Groats couscous are no exception. Prepared in this way, it is much more friable and fragrant. As additives use a wide variety of products - vegetables, mutton, chicken. Let's prepare a festive dish with couscous and fish. Authentic variant implies the use of large heads of carnivorous fish (up to 4 kg) in this dish. You can take the whole carcass you liked, for example, sea bass. Also, you need couscous - about 800 grams, a few bulbs and potatoes, a small (if possible unsweetened) pumpkin, garlic head, a little tomato paste, freshly ground black pepper (1 tbsp.), Sweet paprika, salt and olive oil (half glass).

If a fish head is used, it is necessary to soakit for an hour in cold water to remove the pungent smell. Onion until fried on olive oil with tomato paste, then dilute with a little water and wait until it boils, pour the paprika, mix and pour one liter of water. Couscous should be pre-prepared - rub it in a large container and a half of olive oil. It should be evenly distributed among the grains. Then add five tablespoons of water and repeat the procedure. Moist and loose couscous, place in a steamer (in the upper part) or in a colander with small holes, installed over a pan with steam. Leave for 40 minutes. Meanwhile, peel the garlic, mix with black pepper, salt and olive oil. Marinate the mixture in this mixture for forty minutes. When the couscous is steamed, it should be kneaded with a fork, mixed well and returned to the steamer. In the lower part of it, put the peeled and cut vegetables - a bulb, a pumpkin, potatoes. Pour the sauce over, put the fish on top. At the top of the steamer should be a couscous, the preparation of which will end when it is soaked with the aroma of vegetables, sauce and fish. The amount of time this can take is different. It depends on whether the whole fish is cut or chopped, and how tight the meat is. Serve on a wide dish, on which the couscous is first laid, and all other products around it.