Learning to Cook Coucous ( Moroccan )

How to cook coucous isn’t difficult, it seems to be simple rice or simple pasta and it can be cook like these ones. It’s famous in the Middle East and in North Africa countries but now coucous is used in other places around the world too. We can find pre-packed coucous or prepare it with boiling water or as the tradition prepared steamed.

When coucous has been boiled, we take it out of water and let it sit to serve after five minutes. Coucous is a versatile meal due to it can be served by different ways as salads, as a dessert with nuts, fruits or cakes, as a side dish or even as soups of stews. Coucous is simple to cook and prepared, it take a few minutes, only ten minutes to cook the traditional Moroccan coucous by preparing a firing cup of a juice such as orange or other fruit juice and a middle of a cup of water in a small saucepan, a teaspoon of cinnamon and a quarter of a cup of each of raisins, seeded and silver almonds, chopped dates, sauté for two minutes in a cup full of water till its middle.

Later will be the mix of the coucous and the boiled juice and the dish of our coucous is ready to be served. A day before serving will be prepared the salad coucous to be served cool. To beginning the preparation we needed two cups of boiling water, a quarter of tsp turmeric, cinnamon, chopped ginger in pan, a middle of a cup of raisins, and two tablespoons of vegetable oil. When heat turned off the pan needs to be covered and then let it rest for fifteen minutes.

The mixture will be moved to a large and big bowl and cover it with a cup of chopped zucchini, a half chopped green onion, a half cup chopped carrot, a quarter cup of each red pepper pieces and green and a fifteen ounce can of drained chickpeas. While we prepare a middle tablespoon of lemon juice, three tablespoons of vegetable oil and some salt mixed in a little bowl. This preparation will be poured on the coucous salad and well mixed to break lumps, after covered will be refrigerated overnight for about eight hours. The best way to serve is lined with lettuce and sprinkled with a middle of a cup of chopped almonds.