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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Prepare 1 pack of couscous
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It’s of liver(cooked n sliced)
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Prepare of carrot, green beans(chopped)
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Prepare of Green pepper, tatashe (chopped)
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It’s of Pepper
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Prepare of Peas
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Prepare of Maggi
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It’s of Vegetable oil
Steps
- In a pot boil water n pour in a bowl, add maggi n oil pour in d couscous n cover. The water should not over power d couscous..
- After some minutes flip the couscous with fork it will come out one one. Set aside..
- Put pot on medium low heat, add onions when oil is hot..
- Add in all the ingredients n stir fry for 15 minutes, then pour in d flipped couscous n stir. Adjust seasoning n stir. Serve hot..
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.
