Try this simple couscous recipe with the unctuous texture of okra to make the most of store-bought tomatoes. Serve with couscous, feta cheese, or yogurt as a side dish. Okra is a common ingredient in Tunisian and Algerian cuisines, where it is frequently dried. The okra does not turn slimy since it is not sliced up. It adds a lot of flavor to the stew. Okra is strong in dietary fiber, vitamins A, C, and B complex, as well as the phytonutrients glutathione, xanthin, lutein, and beta carotene, all of which are thought to have antioxidant effects. Look for the tiniest pods you can find for the greatest texture and flavor. For the how do you make couscous question, keep reading!
What exactly is couscous?
For the question of how do you make couscous, you must first know what this food is. Although couscous seems to be a grain, it is actually a pasta produced from durum wheat semolina flour and water. Moroccan couscous is the smallest; Israeli or pearl couscous, which is roughly the size of peppercorns; and Lebanese couscous, which is the biggest of the three. The couscous recipe, on the other hand, can be made in different ways with different varieties. It's simple to create by pouring boiling water over dried couscous and letting it sit for 5 to 15 minutes. Couscous is high in vitamins and minerals, including the immune-boosting mineral selenium. Thyroid function and thyroid hormone synthesis are both aided by this vital mineral, which works as an antioxidant. Couscous is a rich source of protein, giving around 7g per 100g, despite not being a complete protein (cooked weight). It's a good addition to a plant-based diet, which has been linked to a decreased risk of illnesses including stroke, heart disease, and cancer.
Is couscous a grain or pasta?
For the how do you make couscous question, you need a little more information about this nutrient. Some contend that couscous is pasta since it's prepared from semolina wheat and water, while others argue that couscous predates pasta and is therefore its own entity. Couscous may be found in a variety of cuisines, including North African, Moroccan, Algerian, and Tunisian cuisines. Couscous may be used in a variety of ways, giving it a lot of versatility. It may be served as a cold salad or a warm pilaf as a side dish, or it can be turned into a main dish by adding protein and vegetables. It can also be used in soups and stews, or made into an oatmeal-like dish for breakfast or a pudding for dessert. Couscous, like other pastas, is primarily starch, but whole-wheat couscous has additional fiber and other minerals. Therefore, the couscous recipe you will apply will be quite healthy.
Is couscous basically rice?
Couscous recipe is a recipe that can be applied like rice. Rice and couscous are comparable in terms of preparation and use, so you can use one instead of the other. Both take on the tastes of the sauces or seasonings you use. While rice is a grain and couscous is a form of pasta, both are available in whole-grain varieties. Whole grains, such as brown rice and whole-wheat couscous, will provide you with more fiber than white rice and standard couscous. Also, rice is frequently served with Asian meals. On the other hand, couscous is a wheat product used in Middle Eastern cooking. It's technically a pasta because it's created from durum wheat semolina flour combined with water. Couscous comes in three main varieties: Moroccan couscous is the tiniest, Israeli/pearl couscous is the size of peppercorns, and Lebanese couscous is the biggest, shaped like peas. Couscous is a fluffy grain that may be used as a rice substitute. While rice and couscous have many similarities in terms of how they're prepared and used in cooking, they have different nutritional benefits.
To make this couscous recipe, you need the following ingredients:
- 2 tbsp olive oil (plus a little more to serve)
- 1 tsp ground allspice
- 250g okra puree for baby
- 2 red onions, coarsely chopped
- 2 smashed garlic cloves
- 1 tsp allspice powder
- 300 g couscous
- 500 g passata
- 1 lemon, freshly squeezed
- 200g feta cheese or plain yogurt
- Chopped parsley from a small bag
How to make okra and couscous in tomato sauce?
To make couscous recipe, first, in a large saucepan, heat the oil, add the onion, and cook for 10 minutes over medium-high heat, adding a splash of water if the onions stick. Toss in the okra, garlic, and allspice to coat it in the spices. Then pour in the passata. Pour in 100mL water, cover, and cook for 40 minutes, or until okra is cooked. Pour 350ml boiling water over the couscous, cover and let aside for 10 minutes, then season and break up any clumps with a fork. Toss the okra with the lemon juice and serve on top of the couscous with feta and parsley distributed on top, or yogurt spooned on top. That's all you need to do for the how do you make couscous question!