Couscous porridge. Couscous porridge with milk

Under this name lies simply cereal obtained from durum wheat grains. Outwardly, it looks a little like pearl barley, but its composition has something in common with rice. Like other cereals, couscous is used as a side dish for vegetables or meat. Although often even fruits are cooked with it. From the instructions with the photo below you will learn what couscous is eaten with and what benefits it has.

What is couscous

You also don’t know about couscous - what kind of product is it? Initially, millet had this name. Couscous was prepared from these raw materials. Then soft and durum wheat gradually began to be used in production. In terms of production technology, bulgur grains are similar. Only in it do wheat grains retain the shell with the germ. For couscous, they gradually began to use other raw materials. Cooking cereals is not difficult.

What is couscous made from today? To produce this cereal, semolina is taken, which is then sprayed with water. The result is small grains. Next, they are sprinkled with wheat flour, then again with semolina, and then sifted through a sieve. This way the smallest particles are removed. Only grains with a diameter of 1 to 2 mm remain. In addition to semolina, barley, millet, millet or rice are also used.

What are the benefits of couscous? The product is included in the diet for diabetes. Although you shouldn’t abuse it either, otherwise cereal will only cause harm, because it affects glucose levels. Otherwise, by eating such a product, you can notice an improvement in the condition of your hair and skin, joints, and even strengthen your immune system. Cereals are not entirely suitable for weight loss, because they have a high energy value. The calorie content is 376 kcal per 100 g. Although if you eat cereal in the morning, you can be full for the whole day. The number of calories also varies depending on additional ingredients.

How to cook couscous

There are many options for how to prepare a side dish or an independent dish of couscous. In traditional Arabic recipes, the cereal is steamed in a clay vessel. At home, use a slow cooker, a saucepan, an electric or a regular double boiler. In the latter case, instructions on how to prepare couscous include the following steps:

1. The cereal is lightly sprinkled with vegetable oil, rubbed with your hands, adding a little water.
2. Water or vegetable or meat broth is poured into the bottom of the steamer. Next they put it on fire.
3. The cereal is moved to the upper section of the device and placed on the lower section.
4. Next, steam without a lid for about a quarter of an hour from the moment the water boils.
5. When finished, transfer to another container, loosen with a fork, and sprinkle with water.

Recipes with couscous

In almost all recipes, this unusual cereal is a side dish. It goes well with seafood, meat, vegetables and fish. In addition to main courses, this cereal is also suitable for sweet dishes. You can add grapes, honey, sugar, nuts or dried fruits to it. This delicacy even has a special name – “masfouf”. This grain is also used to season soups or add it to salads.

Couscous with chicken

One of the traditional dishes in Tunisia or Morocco is couscous with chicken and vegetables. Almost every tourist who visited these countries tried a similar dish. It resembles regular chicken and rice, but there are still some taste differences. In addition, a dish with couscous is much more satisfying and nutritious. Instructions on how to prepare such a delicacy are presented in the recipe with the photo below.

Ingredients:

• carrots – 1 pc.;
• chickpeas – 0.5 tbsp;
• celery, parsley root – 50 g;
• water – 4 tbsp.;
• chicken legs – 400 g;
• onion – 1 pc.;
• couscous – 1 tbsp.;
• pepper, salt, bay leaf - to taste;
• butter – 60 g.

Cooking method:

1. Pre-soak the chickpeas and leave overnight.
2. Boil the chicken by placing it in cold water. After boiling, reduce the heat and simmer for half an hour.
3. Wash the carrots and herbs, cut into small cubes, and send to the chicken.
4. Salt, season with pepper and bay leaf. Simmer for another 10 minutes.
5. Next add the chickpeas. Cook for an hour until done.
6. Then pour the broth into a separate container, set aside the bay leaf and chicken, and fry the vegetables in butter along with chopped onions.
7. Pour the broth into the pan, add pepper and salt, after boiling, add the couscous, and then immediately remove from the heat and stir.
8. Then put it on the stove again, simmer, adding a little butter. When it melts, place the cereal on a plate.
9. Place the roasted vegetables on top, followed by the chicken.

One of the classic recipes is couscous with vegetables. This dish is served in many restaurants. It is particularly nutritious, but at the same time it is vegetarian, because meat is not included in the list of products. With such grains you can get deliciously different vegetables - eggplants, pumpkin, tomatoes, bell peppers. Cooking will not take much time, even if you are a novice cook.

Ingredients:

• onion, zucchini, bell pepper - 1 pc.;
• couscous – 150 g;
• water – 250 ml;
• pumpkin pulp – 200 g;
• vegetable oil – 3 tbsp;
• spices, salt - to taste.

Cooking method:

1. Wash the vegetables, remove seeds and stems, then chop into cubes.
2. Heat oil in a frying pan. Fry vegetables on it.
3. Take a saucepan, boil water, add a little salt and add 1 tbsp. oils Steam the cereal with it and leave it covered for 10 minutes.
4. Combine vegetables with couscous and stir.

Salad with couscous

Salad with couscous is no less appetizing and satisfying. The peculiarity of the dish is that it can be served not only cold. The appetizer is even more interesting when warm. In addition, it can be an excellent side dish for meat. Although this salad is also used as an independent snack. This cereal turns out delicious with many vegetables. The recipe with the photo below shows a more successful combination.

Ingredients:

• meat or vegetable broth – 150 ml;
• cilantro or parsley - 2 bunches;
• couscous – 100 g;
• olive oil – 50 ml;
• garlic – 3 cloves;
• eggplant – 2 pcs.;
• spices, vinegar, salt - to taste.

Cooking method:

1. Boil the broth, pour the cereal over it, and leave to brew.
2. Wash the eggplants, peel them, cut into slices, then fry in oil.
3. Chop the garlic, combine with chopped parsley or cilantro, season them with spices, vinegar and salt, grind well.
4. Mix eggplants with steamed cereal, season with garlic sauce.

Couscous in a slow cooker

Any dish becomes simple if you use a slow cooker for cooking. Redmond, Philips, Polaris - it doesn’t matter what brand the device is, because each one has a suitable program. This can be the “Stewing”, “Multi-cook”, “Baking” mode. Any program will help you cook couscous in a slow cooker. This time the dish will be sweet with the addition of dried fruits.

Ingredients:

• carrots – 1 pc.;
• dry couscous – 200 g;
• water – 2 tbsp.;
• butter – 50 g;
• raisins – 50 g;
• prunes – 50 g;
• dried apricots – 50 g.

Cooking method:

1. Place butter at the bottom of the multi-cooker bowl and melt the product using the “Baking” mode.
2. Next, grind the carrots, fry them for a quarter of an hour, then add the soaked dried fruits and mix.
3. Then add the cereal and add water.
4. Simmer under the lid, setting the timer for 20 minutes.
5. Serve with a pat of butter.

Couscous with milk

A traditional dish made from any cereal is porridge. It turns out delicious with milk. Couscous porridge is cooked almost the same way as semolina. The only condition is to maintain the proportions of cereal and milk. They can be changed depending on the desired thickness of the porridge. If you want it to be not too liquid, then let it brew a little. Sugar and butter are also added to taste.

Ingredients:

• milk – 1.25 l;
• butter, sugar, salt - to taste;
• couscous – 1 tbsp.

Cooking method:

1. Boil milk, add salt, sugar, a little butter.
2. Next add the cereal and stir. After boiling, leave the milk porridge covered for 10 minutes.
3. Mix again.

Video: how to cook couscous as a side dish

Evgenia Levitskaya: “ Breakfast is the key to a good start to the day and it should be not only tasty, but also nutritious. I almost always eat porridge for breakfast, especially now that autumn and cold weather have arrived. You can diversify the porridge by replacing regular milk with coconut milk, pouring syrup on it instead of sugar, and, of course, almost all children will appreciate the beautiful presentation and berries. Ptitim is pasta made from durum wheat, similar to couscous, but with larger grains. Ptitim couscous contains a large amount of vegetable protein and B vitamins. It is a natural product that does not contain preservatives. It can easily be considered a component of a healthy diet. ”.

Cooking time: 25 minutes

Quantity: 2 servings

Calories: 194 kcal/serving

Ingredients

• Coconut milk - 200-250 ml
• Ptitim couscous – 30-40 g
• Jerusalem artichoke syrup - to taste
• A pinch of salt
• Small handful of blueberries

Instructions

1. Pour coconut milk into a saucepan and bring to a gentle boil. Reduce heat and add couscous to milk.
2. Cook over low heat until the cereal is ready. Lightly salt.
3. Place the finished porridge into a bowl, pour over the syrup and add fresh blueberries; if desired, sprinkle with a little coconut flakes.

Crumbly sweet porridge made from couscous with milk is an excellent option for a quick, healthy, satisfying and very tasty breakfast or snack for the whole family. Preparing couscous with milk will not be difficult, because the cereal does not require cooking - just pour hot milk over the couscous and let it brew for a while. Creamy and delicate in taste, couscous cooked with milk is good on its own, and if you add some spices, dried fruits and nuts to the porridge, you will get a real delicacy! Try it!

For cooking you will need these ingredients.

Pour boiling water over raisins or dried cherries/cranberries and let steep for 5-7 minutes while you prepare the remaining ingredients.

Measure milk into a small saucepan or saucepan. Add ground cinnamon, vanilla sugar, a pinch of salt and bring the mixture to almost a boil.

Turn off the heat and dissolve the butter in the hot milk. Add couscous and mix everything thoroughly.

Cover the container with the couscous with a lid and let it sit for 5-7 minutes. When the couscous has absorbed all the milk and increased in volume, fluff the mixture with a fork.

While the couscous is brewing, stirring and frying a handful of walnuts in a dry frying pan for a few minutes until fragrant.

Cut the dried apricots and toasted nuts into large pieces.

Drain raisins/dried cranberries. Add prepared dried apricots, raisins/cranberries and nuts to couscous. Season the porridge with honey or sugar to taste.

Distribute the porridge among plates and, if desired, dilute with milk to the desired consistency.

Couscous porridge with milk is ready.

In connection with joining proper nutrition In six months I tried as much cereal as I have never eaten in my entire life. Another find - couscous.

What is couscous? It's mysterious Wheat groats(from durum wheat), which is prepared from semolina, rolling out balls with a diameter of 1-2 mm. In ancient times, Arab women cooked couscous manually...

Couscous recipe very simple - pour hot liquid over the cereal and cover with a lid-plate for 5 minutes:

Couscous tastes sweet and really tastes like semolina. I perceive it as sweet porridge and pour hot milk over it. I haven't tried filling it with water yet. I don't add sugar.

If you care and add a little more milk, you’ll get a cool soup. Left: 100 ml of milk per 50 g of cereal, right: 200 ml of milk for the same 50 g of couscous.

There is information on the Internet and about the benefits and harms of couscous. Allegedly, couscous has a rejuvenating effect... Well, maybe it is made by hand by an Arab woman... But modern steamed and rolled by machines... I doubt it. It is not recommended for diabetics to eat couscous as it is sweet.

I don't abuse this cereal. I eat once a week, or even less often. And just in case, without sugar and dried fruits.

Calorie content and KZHBU couscous produced by Mistral:

I eat 50 g for breakfast couscous with milk (I heat the milk in the microwave) + 40 g of hard cheese. It turns out about 400 kcal.

I want to try again salad with couscous: couscous, steamed with water, mix with (tomato + cucumber + bell pepper + lemon and olive oil). A good snack for the first half of the day.

Packaging price: 110 rubles.

Couscous is a grain that is made from durum wheat and therefore has a higher protein content and full-bodied flavor.

100 g contains 12 g of protein, 1 g of fat and 76 g of carbohydrates.

Couscous is also often prepared using semolina; durum wheat is used to form lumps by wetting the grain (you can even make couscous at home)

The classic cooking method is steaming in a colander (over water or broth. Or pour boiling water (water or milk for porridge)

It is very convenient to prepare couscous by quickly pouring boiling water over the cereal for children in the morning.
It brews in 5-7 minutes and is ready to drink.

The taste of the cereal is neutral, so it is suitable for sweet dishes/porridges, for side dishes with meat or adding to cold salads.

Today I will show you one of the options for morning porridge made from couscous.

Pour 6 tbsp. spoons of couscous without a slide with boiling water.

Add salt, sugar, a piece of butter and close the lid. ALL!

Pour boiling water (or water + milk, or just milk) of your choice.

Let the cereal brew and swell for 5-7 minutes.

Couscous brews quickly, resulting in a very tender and crumbly grain.

Butter can be added immediately when pouring or after swelling.