Couscous Salad recipes - Couscous is the most popular dish of culinary Morocco and North Africa. Couscous is usually cooked with vegetables or cooked just for serve friends meat. For vegetarians, couscous salad can enjoyed granted. Texture like corn rice, but it can be spelled differently. Currently couscous can be obtained on market almost all over the world. Arguably, different countries also vary serve way.
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| Couscous Salad |
For example, in Morocco, Algeria, Tunisia, and Libya, couscous is generally served with vegetables (carrots, potatoes, turnips, etc.) cooked in a spicy broth even just boiled away. Meat is generally cooked with couscous chicken, lamb or goat. In Morocco and Algeria sometimes couscous served as a cover or a desert menu called "seffa". Couscous is usually steamed several times until very smooth and pale, then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert is served with milk perfumed with orange flower water, or can be served plain with buttermilk in a bowl of soup. In Libya, couscous mostly served with meat, especially lamb or lamb, camel, and sometimes beef. In Egypt, couscous enjoyed as a dessert. Usually cooked with butter, sugar, cinnamon, raisins, and nuts are then added cream on top. While in most western countries, couscous served as a salad.
Couscous salad Ingredients
- 1½ cups chicken broth liquid (can be replaced with water)
- 1½ cup couscous
- ¼ red onion, finely chopped
- 60 grams of dried apricots, roughly chopped
- 100 grams of red seedless grapes, cut in half
- ¼ cup currants dried fruit / dried currants (available in supermarkets usually adjacent raisin), otherwise there could be replaced with a raisin.
- ¼ cup thinly sliced almonds, toasted with a frying pan without oil
- ¼ cup parsley leaves that have been thinly - sliced
- 1 teaspoon salt
- Salad Dressing Ingredients:
- ¼ cup lemon water person
- 1 tablespoon olive oil
- 1 tsp dijon mustard
How to Make couscous salad
- Mix all sauce ingredients until smooth, set aside.
- Boil the chicken broth or water and salt in a saucepan. Turn off the heat.
- Enter couscous, stirring. Cover the pan about 5 minutes.
- Use a fork to separate the couscous.
- Move the couscous into a bowl large size.
- Add chopped red onion, chopped apricots, red wine, fruit currants already dry or raisin, already thinly sliced almonds, and parsley leaves. Stir well.
- Add salad dressing, mix well.
- Salad ready to serve.
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