Whether as a salad, filling or side dish – to be wonderfully relaxed Prepare couscous To be able to Hardly any ingredients and only 10 minutes. Perfect if it should be quick and tasty. So grab my simple basic recipe! I tell you the best tips on how to cook the durum wheat semolina-from the right couscous water ratio to the source time. Preparing couscous correctly is really easy!
Prepare the couscous: This is how it works perfectly
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Whether as a salad, filling or side dish – in order to be able to prepare loose couscous, you hardly need any ingredients and only 10 minutes. The best basic recipe is so easy!
Put the water, salt and olive oil in a saucepan and bring to the boil.
250 ml of water, 1/2 teaspoon of salt, 1 tablespoon of olive oil
As soon as the water boils, remove the pot from the stove and stir in the couscous.
250 g couscous
Cover couscous covered for 5-10 minutes until the liquid is absorbed.
Then loosen the couscous with a fork.
Optionally, you can refine your couscous with olive oil.
Calories: 257kcal | Carbohydrates: 48G | Protein: 8G | Fat: 3G
5 insider tips, how you can prepare your couscous properly
I really like to cook with couscous. For me, “The Pasta of the Orient” is a great side of the side of potatoes or rice. And also offers so many other possible uses in the kitchen! Whether as a couscous salad or filling for peppers-the durum wheat semolina is a real all-rounder. But the question remains: How do you make couscous so that it succeeds perfectly and aromatic? These are my best tips for preparation:
- Note the right ratio of couscous and waterso that the semolina can swell perfectly without becoming mushy.
- Leave couscous only in hot water. The semolina does not have to cook in the water because it is already pre -cooked and dried. That makes the preparation at lightning speed.
- Always let the couscous swell coveredso that the heat does not escape too quickly.
- After the sources, loosen the couscous with a fork. So it becomes nice and fluffy.
- Refine with a little olive oil or butter. This makes the durum wheat semolina more aromatic and also prevents it from gluing together.
Cooking couscous or letting it swell?
The great thing is that you can prepare in the NU couscous – just brilliant if you spontaneously need a delicious side dish. This is because the durum wheat semolina from the supermarket is already pre -cooked and dried. So is a kind of instant product. Therefore it is sufficient to Leaving the couscous in hot water. But how do you cook couscous properly so that it doesn’t get mushy? This is how it works:
- Boil the water with salt and some olive oil in a saucepan get off the stove.
- Stir in the couscous and Lay covereduntil the liquid is absorbed. Similar to how you know it from the Bulgur cooking. The semolina grains have a swelling time of 5-10 minutes.
- With a forkso that the couscous gets fluffy and loose.
Incidentally, the semolina is traditionally steamed in oriental cuisine. This makes the grains soft, but remain grainy and nice and relaxed.
What is the right couscous water ratio so that it can be easily and fluffy?
The basic recipe for couscous is really child’s play. How much water you need is based on the amount of semolina. Say: The ratio of couscous and water is 1: 1. With this rule of thumb, the grains can be easily, soft and grainy without becoming mushy.
By the way, when I serve couscous, I plan 60-80 g per person a. Depending on whether there are more ingredients, such as in my couscous salad with chickpeas. As a main course you can per person 90 G-100 g Couscous count. These quantities
Couscous in the kitchen is so versatile – my favorite variations
Couscous can be prepared in a variety of ways in the kitchen – whether warm or cold, vegetarian or with meat and fish. There is hardly an ingredient that cannot be combined. That is why the durum wheat semolina also forms a great base for salads, side dishes, fillings and Co. You still need a little inspiration? With these ingredients, your couscous becomes even more aromatic and better.
- Broth instead of water to sources
- Lemon juice
- Fresh herbs like parsley, mint or coriander
- Roasted oven vegetables
- Spices such as garlic, cinnamon, cumin, Ras El Hanout or Harissa
- Hack meat, lamb, chicken breast
- Dry fruit and nuts such as raisins, dates, apricots, roasted almonds and pistachios
- Cheese, such as feta, goat cheese or Halloumi
- Legumes, such as chickpeas and lenses
- Sours and dips, such as Tahini, yogurt dip, lemon-mint yoghurt
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