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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You need of Couscous
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It’s of Vegetable oil
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You need of Eggs
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It’s of Scotch bonnet
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Prepare of Onions
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Prepare of Irish potatoes
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Prepare of Seasoning
Steps
- Ina pot,add oil +couscous add boiled potatoes and a little water to make the couscous a little bit cooked.
- Add your onions and pepper in heated oil then add your scrambled eggs +seasoning.
- Add your couscous in the eggs and add a little water to make it well cooked.
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.
