Groats couscous and dishes from it

Krupa couscous is a very important product of Moroccan and 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

Groats couscous have one remarkable property - it absorbs moisture perfectly. This quality is very useful when preparing casseroles. Usually for this purpose, a mango is added to the cottage cheese. Mix 200 g of homogeneous gentle cottage cheese, 2 tbsp. L. Ground (chopped with almonds), almonds, sugar and couscous. Stroke 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 several 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 are 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 variety of products - vegetables, lamb, chicken. Let's prepare a festive dish with couscous and fish. Authentic option 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. You also 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 you use the head of a fish, you need to soak it for an hour in cold water to remove a pungent odor. 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 with half of the olive oil. It should be evenly distributed among the grains. Then add five tablespoons of water and repeat the procedure. Moist and loose couscous, put in a steamer (in the upper part) or in a colander with small holes, installed over a saucepan with steam. Leave for 40 minutes. Meanwhile, peel the garlic, mix it 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 - onion, 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 fish is whole 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.