Cous cous is typical of the Maghreb cuisine, there it is a very elaborate traditional dish that is served with lamb, vegetables, dried apricots, raisins ... I have not had the pleasure of trying it that way but I do use it by cooking it alone and preparing recipes fast with him.
Making couscous at home is quick and easy as it does not cook, it only hydrates with hot water, so in 5 minutes we will have it ready. We can use it as we would with cooked rice, in a salad, or hot, mixing it with vegetables, meat, nuts ... If you have never bought it, I advise you to get a package, it will save your life from time to time.
- 200 gr couscous
- 200 gr water
- 2 teaspoons Moorish spices
- 300 gr mushrooms
- 1 large carrot
- 1 large leek
- 1 piece of zucchini
- a handful of cashews / almonds
- a handful of raisins
- olive oil
- shawl
- We start the recipe with the vegetables. We chop them all very small and except for the mushrooms we add them to the pan with a splash of oil and salt. We fry them for a while until they start to be soft, then we add the mushrooms, sauté a little more until everything is done.
- Now we add half of the Moorish spices, the raisins, and the chopped cashews. We booked.
- We go on to prepare the couscous. In a small saucepan we put the water to boil the water with the rest of the spices and a pinch of salt. When it boils, set aside, add the couscous and cover with a plate. We wait a few minutes for the couscous to absorb the liquid.
- We uncover the couscous, add a drizzle of olive oil and with a fork we "release" it.
- Now you just have to mix the vegetables with the couscous and the finished dish!
Hello good night I have eaten it with vegetables but with the rest it is a novelty that I like infinite thanks for sharing it