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 of Couscous
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It’s of Green beans
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You need of Carrot
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It’s of Cucumber
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It’s of Eggs
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Prepare of Seasonings
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You need of Spices
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Prepare of Oil
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Prepare of Onion
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You need of Pepper/ chilli
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You need of Green pepper
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Prepare of Meat/ fish
Steps
- Make a paste with your pepper and onion.
- Dice your carrots and cut the green pepper, onion, green beans and set aside.
- Fry your paste, then add the carrots, beans and pepper for few min.
- Pour water(it should be measurable).
- Allow it to boil, pour une couscous.
- Cover it, and lower the flame.
- After 3min, your meal is ready ?.
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.
