Couscous
Couscous. The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.
Ingredients
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It’s 3 cups of couscous
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You need 4 1/2 cups of water
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It’s 2 tbsp of butter
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Prepare 3 of tomatoes
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It’s 1 of pepper (or equivalent in hot peppers)
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It’s 750 g of feta cheese
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Prepare 2 of lemons
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You need of Salt
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It’s of Pepper
Steps
- Bring the water to a boil..
- Add the couscous to the water. Stir so water covers all the couscous. Cover and remove from heat..
- Cut tomato and pepper(s) into small pieces..
- After 5-10 minutes, fluff couscous with a fork..
- Add salt and pepper to taste..
- Squeeze lemon juice into couscous, then mix..
- Add tomatoes, peppers, and crumble feta cheese into the couscous..
- Mix well then serve..
Slip the sheet into the freezer and once the couscous has frozen, transfer it to a zip-close freezer bag or another sealed container. Couscous is a North African staple sold in refined and whole-wheat varieties. The tiny balls of pasta can provide fiber, protein, vitamins, and minerals. Couscous is amazingly easy to cook. Couscous has to be one of the most underrated ingredients in the kitchen.
