He couscous It is a traditional dish that has a rich culinary and gastronomic history. Its origin dates back to the Berbers of North Africa.specifically in the Mediterranean regions of the Maghreb such as Morocco, Algeria, Tunisia and Libya.
Couscous has transcended the borders of North Africa and has become popular in other parts of the world. In Europe, particularly in France, couscous has become a highly appreciated dish, thanks to the influence of immigrant communities from the Maghreb. It has also been incorporated into the gastronomy of other countries such as Israel, where it has been fused with local ingredients and flavors.
In addition to its culinary importance, couscous also It has cultural and social significance in the communities of the Maghreb. It is a dish that is shared and enjoyed at family gatherings and festivities, such as weddings and religious celebrations.
Here we tell you what exactly couscous is, what types there are, how it is prepared and how to make a delicious couscous with vegetables. We also give you several recipes for couscous with vegetables so you can start enjoying it now.
In this video you can see step by step how to prepare the quick couscous that is usually found in stores. With it you can make the recipes that you will find below.
What is couscous?
Couscous is traditionally made with durum wheat semolinaalthough you can also find variants of corn, barley and millet grits. semolina It is moistened and kneaded with your hands until you obtain small couscous balls. This process requires skill and patience.
Couscous is steamed in a utensil called cuscusera, kiskas or couscoussierwhich consists of a lower pot for the stew and a perforated upper part where the couscous is placed so that it cooks with the steam from the stew. Couscous is steamed slowly and acquires a spongy texture.
Couscous traditionally served with a stew or stew made with a variety of ingredients such as meat (chicken, lamb or beef), vegetables, legumes and spices. The stew is cooked over low heat in a pot with ingredients such as onion, tomato, zucchini, garlic, olive oil, cilantro, cumin and ras el hanouta mixture of spices typical of Maghreb cuisine.
Over the years, couscous has evolved and adapted to different cultures and cuisines. Currently, you can find vegetarian and vegan versions of couscous which include a variety of vegetables and legumes, such as carrots, zucchini, chickpeas and leafy greens.
Types of couscous
Currently, it is not necessary to use wheat semolina and flour to make couscous: in any supermarket or food store we can find quick couscousalready formed into small balls, to cook in just a few minutes.
We can mainly find 4 varieties of couscous:
- fine couscous: the balls are very small, little more than semolina (about 1 millimeter in diameter). It is one of the most common in Morocco.
- medium couscous: what we commonly recognize as couscous. The balls are a little bigger, the size of millet or quinoa.
- whole grain couscous: It is usually medium in size and is made with whole durum wheat semolina.
- Pearl couscous, Israeli couscous or p’titim: They are large balls, larger than the wonder pasta for soups. Requires a little more cooking time.
How to make couscous
Unlike other pastas, It is not necessary to boil the couscous with plenty of waterand it is not essential to steam it in the traditional way either.
The couscous we bought It is quick to prepare:
Ingredients:
- 1 cup couscous (fine or medium)
- 1.25 cups of water or broth
- salt
Preparation:
- In a saucepan or saucepan, bring the water or broth to a boil with a little salt.
- When it comes to a boil, add the couscous and stir well.
- Cover it and turn off the heat.
- Let it rest for 6-7 minutes and separate the grains by scraping with a fork.
- You now have it ready to serve.
How to make pearl or Israeli couscous:
Ingredients:
- 1 cup couscous
- 1.5 cups of water or broth
- salt
Preparation:
- Put the water with a little salt or the broth to boil in a saucepan or saucepan.
- When it comes to a boil, add the couscous, stir well and put it over low heat, covered, for 10 minutes.
- Remove it from the heat, stir it, cover it and let it rest for 5-10 more minutes.
- Fluff the kernels with a fork and you’re ready.
- If you want to keep it for 2-3 days, let it cool and put it in tightly closed containers in the refrigerator.
How to make couscous with vegetables
When making couscous with vegetables, couscous is used and served in a similar way to rice: as an accompaniment or as a base with other ingredientsusually steamed or roasted vegetables, cooked chickpeas, etc. We can also mix it with other ingredients such as chopped nuts, raisins, etc.
Once cooked, couscous can also be left to cool and eaten fresh in salads.
If you find whole grain couscousit will be more nutritious, just as in the case of Italian pasta.
Couscous recipes with vegetables
Below we propose some vegetarian couscous recipes that may inspire you.
Lemon couscous with mint and parsley
INGREDIENTS:
- 1 cup medium couscous
- 1.25 cups of water
- 1 tablespoon olive oil
- zest 1 lemon
- the juice of 1/2 lemon
- a small bunch of chopped parsley (about 20 grams)
- a few chopped mint leaves
- 1/4 teaspoon salt
PREPARATION:
-
Boil the water with oil, parsley, mint (or mint) and salt.
-
When it comes to a boil, add the couscous.stir it, cover it and turn off the heat. Let it rest for 5 minutes.
-
Add the lemon zest and juicefluff the grains and stir them well. Cover it and let it rest for 5 more minutes. Let it cool and store it in the refrigerator until ready to serve.
This couscous can be used to make very fresh salads and to accompany Vietnamese rolls, to make wraps with hummus and vegetables, to accompany tomato and pepper salads…
Couscous with peas and caramelized onion
INGREDIENTS:
- 1 cup couscous
- 1 teaspoon vegetable broth powder
- 1.25 cups of water
- 1 cup of peas frozen
- 2 tablespoons olive oil
- 1 clove of finely chopped garlic
- 2 tablespoons caramelized onion
- a few chopped basil leaves
- a pinch of salt
PREPARATION:
-
First make the couscous: Put the water in a saucepan over high heat and when it starts to boil, add the couscous, stir well, cover it and turn off the heat. After 6-8 minutes, uncover it and fluff the grains with a fork. Leave it covered.
-
Heat the oil in a frying pan over medium heat and brown the garlic for 1 minute. Add the caramelized onion and basil and stir well.
-
Add all the peasstirring to mix it.
-
When the peas are shiny, add the couscous and mix everything well.
-
Serve it hot or warm.
Couscous with fennel in mustard vinaigrette
INGREDIENTS:
- 1 cup couscous
- 1.25 cups of water
- pinch of salt
For the fennel:
- 1 bulb fennelwith leaves and everything if it can be
- 1.5 cups of water
- 1 tablespoon peppercorns
- 1 teaspoon brown or black mustard seeds
- 1 teaspoon salt
- 80 ml olive oil
- 1/2 sweet onion
- 50 ml apple cider vinegar
- 2 tablespoons chopped pickled variants
PREPARATION:
-
Make the couscous as I explain above.
-
While it rests, wash the fennel, remove the leaves and set them aside to serve. Cut the fennel into 5 or 6 pieces lengthwise.
-
Cut the onion into thin strips.
-
Bring the water to a boil with the pepper, mustard and salt and when it comes to a boil, add the fennel.
Put it on medium heat and cook uncovered until little liquid remains and fennel is tender.
Then add the oil and sauté the onion with the fennel. -
When the onion is tender and starting to brown, add the vinegar and cook everything together for 3-4 minutes, stirring occasionally.
-
Remove it from the heat and let it cool. Put it in the refrigerator to cool.
-
Serve the couscous warm or cold with the fennel vinaigrette on top, and also add the pickled variants and chopped fennel leaves.
Couscous salad with roasted vegetables
INGREDIENTS:
- 1 cup pearl or Israeli couscous
- 1 and 1/2 cups of water
- pinch of salt
- 2 roasted red peppers
- 1 roasted green pepper
- 1 roasted zucchini
- 1 roasted onion
- 10-12 roasted cherry tomatoes
- 6-8 roasted (or grilled) mushrooms
- 1/2 teaspoon ras el hanout
- pinch of salt
- fresh parsley to serve
PREPARATION:
-
Make the couscous thick as I explain above.
-
If your roasted vegetables are homemade, save a little of the broth to give the couscous more flavor: once cooked, add it and stir well.
-
Cut the roasted vegetables in medium pieces and the tomatoes in half. The onion, better in strips or eighths.
-
Mix the couscous with the roasted vegetablesadd salt and fresh chopped parsley and mix well.
-
Serve it warm or cold.
There are many vegetables that are delicious in the oven. You can use the roasted vegetables you have or buy them already made. It is easy to find peppers, onions and eggplants, for example.
Cherry tomatoes can also be grilled or grilled.like mushrooms.