couscous info


Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463

Corned Beef and Cabbage Recipe

| Meats

Type: Corned Beef and Cabbage Free Cooking Recipe - Meats Outstanding! Ingredients / Directions 1 (3 to 4 pound) corned beef brisket1 onionhalved2 ribs celery with tops1 carrotpeeled2 bay leaves1 teaspoon black peppercorns2 cloves garlic4 to 6 new potatoespeeled and quartered4 to 6 ca

[ read more ]

Getaway Car Recipe

| Drinks

Type: Getaway Car Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions 0.75 oz. Peach Schnapps 0.25 oz. Vodka Absolut Citron Mix in a shot glass.

[ read more ]

Beer Battered Fish Recipe

| Fish And Seafoods

Type: Beer Battered Fish Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions Vegetable oil1 pound fish fillets or uncooked peeled deveined large shrimpthawed if frozen3 to 4 tablespoons Original Bisquick?1 cup(s) Bisquick Original baking mix1/2 cup(s) beer1

[ read more ]

Tag : Quick

Tea - Aches and Pains Tea

| Teas 2

Cooking receipe to make Tea - Aches and Pains Tea under category Teas 2. You may find some video clips related to this receipe below.Aches and Pains Tea1 Tablespoon White Willow Bark1 Tablespoon CatnipPut in a tea ball and steep in boiling hot water for five minutes. Drink as hot as you can stand i

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="couscous info"] _______________________________________

Cooking receipe to make couscous info under category General Recipes. You may find some video clips related to this receipe below.

couscous info

Couscous is a tiny round soft paleyellow grain made from durum wheat flour which constitutes the moroccan Tunisian and Algerian national dish. In all these countries couscous is served with combinations of meat poultry or fish with vegetables spices herbs and perhaps dried fruit and nuts.

Most of the couscous sold nowadays has been precooked so all one has to do is to reconstitute the grain in an amount of water (or stock) equal to its volume for fifteen to twenty minutes. Once the liquid has been absorbed run your fingers through the grain lifting it in the air and letting the grains tumble down to separate them and break up any lumps.

Apart from its use as the traditional accompaniment to meat poultry or fish tajines in North Africa couscous makes the basis for wonderful salads combined with fruit fresh herbs and other ingredients as in the Couscous and Peach Salad (qv) or it can be used for stuffings.

[tubepress mode=’tag’, tagValue=’couscous info’]

Please follow and like us: