Post by account_disabled on Feb 18, 2024 1:24:55 GMT -8
From North Africa we get gastronomic delights such as hummus or couscous. Today we will talk about the second, a dish that, over time, has ended up conquering our kitchens. We will probably find it in our usual store, but you can also buy it online from Fair Trade . Get to know it and adopt it at your table! New call to action Everything you need to know about couscous Couscous is a staple food in Arabic cuisine. In Spain we know it because of our proximity to Morocco , but it is also very popular in Tunisia or Algeria, among other countries. The first known writing about this dish dates back to the 13th century, in a book titled Book of Cooking in the Maghreb and Al-Andalus . These are tiny grains made from durum wheat semolina, although there are also barley ones. It is common to eat it with your fingers: you take small handfuls that are molded into small balls before placing them in your mouth. Although the base of this stew is the same, each country has its variations. For example, in the Sahara region they prepare it without legumes or broth. It is usually cooked on holidays or in Ramadan. Did you know? In addition, it is a great source of energy thanks to its high carbohydrate content and the virtual absence of fat. If you consume it whole, it will provide you with the fiber necessary to promote intestinal transit.
It contains group B vitamins and vitamin E. And it also provides you with minerals such as iron, phosphorus, calcium, potassium, zinc and magnesium. Likewise, unlike other flour-based foods, it is easily digestible. What more could we ask for! Traditional couscous recipe It is cooked in a tagine , a special clay container that consists of two parts: the upper part, which is a kind of chimney-shaped lid, and the lower part (called marga ), which contains all the ingredients. It can also be cooked in a stainless steel couscous bowl. Up to you! Ingredients 300 g of Fair Trade couscous from Oxfam Intermón 1 glass of chickpeas 250g chicken 250 g lamb 1 onion 2 carrots 2 ripe tomatoes 100g pumpkin Asia Mobile Number List 1 with them 2 zucchini ¼ cabbage A handful of raisins Spices (fresh ginger, coriander and parsley, pepper and saffron threads) Sal Extra virgin olive oil New call to action Elaboration Don't have a tagine or a couscous pot? Don't rush, you can do it in a large pot. Cover the bottom with a good splash of oil and sauté the chopped lamb along with the chopped cilantro, parsley and tomato for 20 minutes. Add salt, pepper, saffron and grated ginger to taste. Then, add the chickpeas, which will have previously soaked overnight, and two glasses of water. Let it cook for another 20 minutes. While it cooks over low heat, take the opportunity to hydrate the couscous.
You need a source in which you will spread the grain and pour a glass of cold water with a little salt. Mix it with your hands so that the water reaches everywhere equally and so that it is loose. This process takes about 10 minutes. After that time, add a splash of oil and two ladles of the broth from the first stew to the source and stir. Cover the source with plastic wrap . You will have to repeat this two more times so that the couscous is well hydrated and takes on the flavors of the rest of the ingredients. When the broth in the large pot has reduced, pour in another liter of room temperature water. When it comes to a boil again, add the chicken. Let it cook for another half hour. Then it's time for the carrots and turnip, which you will have to cut into cubes. 10 minutes later, add the rest of the vegetables, add them in large pieces and leave for another 20 minutes. Throughout cooking, remove excess fat from the stew with the help of a spatula. At this point you can prepare the tfaia . Soak the raisins with the saffron in a glass with an inch of warm water. In a saucepan, sauté the finely chopped onion; When it softens, add the cinnamon, honey and raisins with saffron without draining. Season with salt and pepper to your liking and leave it on low heat for about 15 minutes, covered. To serve, place the couscous in a round dish making a volcano with it.