Couscous is steamed tiny balls made from durum wheat semolina. The couscous with its mediterranean flavour is known in all the world. It has been a staple food traditionally served in North African cuisines yet recently became popular in European countries and other parts of the world.
A versatile grain with a cool nice ring on its name. It may be prepared as a side dish or as main dish, served with vegetables, meat, or as preferred. On its own, it is one of the great rice alternatives.
How to Cook Couscous:
Pour 1/4 liter of water into a pot, add a tablespoon of oil and a teaspoon of salt.
Bring to boil then remove from heat once cooked.
Stir and pour 250 g coucous.
Allow to swell for 2 minutes.
Add 2 spoons of butter and heat again over very low heat.
Stir with fork to separate the grains.
Ingredients: Durum wheat semolina, water, moisture: max 12.5%
Allergen information: contains gluten.
Couscous has an impressive vitamin and mineral component.
It is a rich source of selenium, iron, potassium, and manganese, some B vitamins like thiamin, folic acid, and niacin among other nutrients.
Couscous is said to have the properties that my help in reducing risk of cancer, promoting heart health, boosting the immune system, building the muscles, fighting off bacterial and viral infections, promoting good metabolism and healthy digestion, helping in weight loss, and healing of wounds.
Storage: store in an airtight container in a cool dry place.
Shelf life: 1 year
*recipe adapted from divella.it
280 g boiled couscous rice
120 g ham, cooked
120 g peas, cooked
Extra virgin olive oil
Salt and pepper
Cook couscous as per instructions above.
Transfer in a bowl and season with a drizzle of extra virgin olive oil.
Cut the ham into cubes and add to the rice with the peas previously cooked in a pan.
Mixed all the ingredients, let it sit in the fridge for few hours.
Serve and enjoy!