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 1 pack of couscous
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You need 5 of Scotch bonnets
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You need 4 of carrots
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It’s Half of cabbage
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You need of Seasonings
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Prepare 1 of medium onion
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Prepare of Oil
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You need 4 of maggi
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It’s 2 of green peppers
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Prepare of For garnishing
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You need 1 of cucumber
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It’s 2 of green peppers
Steps
- Bring a medium amount of water to boiling point.
- Grate ur onion and Scotch bonnets add it to ur boiling water.
- Add ur seasonings in the boiling water cover the pot with lid.
- Cut or shredd the cabbage,carrots and green pepper.
- Add oil in the boiling water,add the couscous and stir.
- Add the cabbage, carrot and green pepper stir and low the heat cover with lid and allow to cook under low heat for some minutes.
- After some minutes off ur heat and it's ready ? serve it hot and garnish with cucumber and sweet pepper.
- Bon appetit!!!.
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.
