5 Tricks To Get More Out Of Couscous
How to cook a good vegan couscous? The key to being loose and flavourful is in the cooking times.
One of the advantages of couscous, as it is currently a precooked product, is its great ease of use and the speed with which it is prepared, but also its delicious nutty flavor.
When we cook this semolina, its grains swell, become hollow, and acquire a delicate and light texture. This makes them appetizing, because they are easily impregnated with aromas and pick up the flavors of the ingredients with which it is cooked very well.
Tricks to get the most out of couscous
To get the most out of it and get a loose couscous that is just cooked, it is necessary to know some rules.
1. To prepare it, add a little olive oil to the couscous and stir it so that it soaks well. In this way, the tiny grains are wrapped in a thin film of fat that will prevent them from caking.
2. Next, heat the same volume of water or broth as cereal, adding salt to taste, and when it starts to boil, pour it over the couscous, stirring a little so that it soaks well.
3. Let it sit for 5 minutes with the container uncovered.
4. After that time add a little vegetable butter (to taste) and gently stir with a fork until the grains are loose and without lumps.
5. If you want the recipe to be tastier, you can make a sauce with a generous amount of finely chopped onion and a little oil. Let it cook well, over low heat, and then add the couscous, stirring so that it is impregnated with the sauce.
What can I cook couscous with?
Couscous is versatile and can be prepared with even sweet recipes. It goes well with almost everything, especially carrot, eggplant, leek, onion and tomato.
It also makes good crumbs with nuts and dried fruits, and when it is served with chickpeas, in addition to being a delicious and traditional mixture, the use of its proteins is increased.
It can be seasoned with aromatic herbs such as tarragon, mint, coriander or cumin, and spices such as saffron or turmeric. Currently there are spelled and kamut couscous on the market , better accepted by those who have some type of intolerance to wheat.
