Ideal and nutritious couscous couscous

Until quite recently croup of couscous was considered the property of the poor and food for the poor. But what usually raises demand and introduces the product into fashion, as not the fascination of Europeans? So exotic golden porridge migrated from the Maghribian culture to the culinary culinary gourmet dishes of the Old World. The price for it has grown at least five times, although production volumes have not decreased. So, amazing and contrasting couscous continues to gain popularity. Now it is served in elite restaurants as a special garnish.

Croup of couscous is considered a national dish in countries such as Morocco, Tunisia, Libya and Western Sahara. It was esteemed by Muammar Gaddafi, and the name itself comes from Arabic "sex", in translation - "rounded", or "katysh." With what use this culture? Perhaps the most common dish is porridge with vegetables, into which fish are added, sprinkling with lemon juice, chickpeas and mint. It is consumed with pita bread and various sauces. It is couscous with vegetables and fell in love with Europeans.

There is also a more pleasant side: it turns out, this product is not only tasty, but also useful. It contains much more potassium than in the same buckwheat - and therefore, a portion of couscous is simply necessary to maintain the work of the heart. It also contains iron and magnesium. And the saturation of cereals with protein and complex carbohydrates provides peace of mind to those who follow the figure. Well, the most pleasant thing: the thiamin, which is part of the couscous, is the best natural antidepressant. So, I ate porridge - and it became fun!

How to prepare couscous? There are several ways:

• For a couple in a special container like a steamer, only homemade, meat is prepared, and in the upper capacity - couscous, soaked in aromas and spices. But this is a traditional Moroccan rite, inaccessible in our ordinary life;
• Russian method: take a colander and rinse the rump. We leave it in a container with holes, which we place in a pan, for example, over vegetable soup. It turns out that you are preparing the first dish, and at this time the croup swells and absorbs moisture;
• You can not fool yourself and pour it with boiling water, then wrap it and let it brew. After about ten minutes, remove the lid, add butter and spices. By the way, if you add honey to couscous dishes, you will get a traditional Arabic delicacy.

What else interesting you can learn about it? It turns out that croup of couscous in its composition - half mancha, half millet. It is used both in whole and in cross-section. In the country, Senegal even invented special dishes for the use of this product - kuskuskire. Actually, it looks like a steamer from the top and bottom.

The taste of this groats is very tender and much nicer than brewed macaroni with rice. At the same time, in cold form, couscous is used as a part of salads, as well as for breading of cutlets and pudding, is added to soup. To buy it, just go to the supermarket or a specialized department on the market. To him is better to pick up cumin, chili, garlic from spices and cook from them a burning Harissa. The cost of couscous will not be more expensive than wild rice, chickpeas or mush, and pleasure will bring to the whole family, bored by the original side dishes.