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Cold vegetable couscous or couscous: the recipe for an excellent couscous salad with vegetables. Advice for the preparation and properties of couscous.
We Italians should simply call itcouscous, as well as the Arabs. This word, in fact, from Arabic is pronounced kuskus (Arabic كسكس kuskus) and is translated into Italian couscous. As often happens, we break up "Anglophone "and we acquire foreign terminology, that's the termcouscousbecomes Englishcous cous! As if that weren't enough, incouscousit also belongs a little to the Italian people, so much so that in history it was considered a staple food of Sicily for a period.
Today thecous cousis a staple food consumed in all North African cuisines: Algeria, Morocco, Tunisia and Libya.
Cous cous Morocco
Thecold couscousit is often referred toMoroccan couscous. In Brazilian cuisine and in many other locations around the globe, with the words "cosu cous of Morocco"Reference is made tocouscousserved cold.
Cous cous: what it is
It is nothing more than durum wheat semolina reduced into very small fragments with a diameter of about 3 mm.
The grains of durum wheat semolina that make up thecous cousthey are traditionally steamed. Before cooking, the grains of durum wheat semolina have a diameter of about one millimeter, then, by absorbing water, they gradually become larger.
Thecouscousit is traditionally served with a good quantity of meat, fish or vegetable based dressing in the center. We have someat couscous, fish couscousiscouscous with vegetables.
Thecous couslends itself to a good number of recipes just like bulgur. For some recipe (couscous meatballs and more) I refer you to the guide: how to cook bulgur. The bulgur and couscous you can easily replace each other in recipes.
As for hisproperty, thewheat couscousprovides about 3.6 grams of protein per 100 grams of product. It provides low amounts of calcium and iron and good doses of potassium.
How many calories does couscous have? A bowl of cous cous(a portion of 173 grams) provides 176 calories. 100 grams of product provide approximately 100 calories.
Cold vegetable couscous: recipe
Here are the ingredients of avegetable couscousenriched withfetaand mint. It's about avegan recipelight and perfect for summer.
Ingredients for 6 people:
- 500 gr ofcous cous
- 200 gr of feta
- 500 gr of yellow, red and green cherry tomatoes
- 3 courgettes
- 12 dried tomatoes
- 1 roasted pepper
- 2 tablespoons of pitted olives
- 40 gr of sliced and toasted almonds
- 1 tablespoon ofturmeric
- mint leaves
- extra virgin olive oil
- salt and pepper
Herehow to make cold vegetable couscous.
- Boil some water over high heat, calculate just enough to fully cover the 500 grams of cous cous.
- Pour the water into a salad bowl so as to completely cover thecous cous. Add two teaspoons of salt and a drizzle of oil. Stir and let thecus cusfor 7 minutes.
- During this time, mix often so as to favor the absorption of water by the couscous. When the couscous has completely absorbed the water and is dry, you can add all the ingredients. While waiting ...
- Wash the courgettes and cut them into spaghetti as I explained to you in the article dedicated to courgette spaghetti.
- Sauté the zucchini in a pan with salt and a drizzle of oil.
- Season the zucchini with turmeric. In all, the zucchini will have to cook for 5 minutes.
- Coarsely chop the dried tomatoes.
- Separate the mint leaves.
- Cut the feta into cubes or crumble it.
- Add all the ingredients to yourscold vegetable couscous, including a diced roasted pepper and colorful tomatoes.
- Add the toasted almonds.
- Mix well, enrich everything with fresh ground pepper. If necessary, add oil and salt.
- Let it rest for at least 2 hours before serving.
Sicilian cous cous
As stated, for a certain period thecous cousit was a staple of Sicilian cuisine. Although not so widespread, in Sicily, incouscousit has carved out a place among the products of local gastronomy, so much so that it has the PAT (Traditional Italian Agri-food Products) recognition. In short, thecouscoushe is not aloneArabicorMoroccan, but also Sicilian!
In particular, in Sicily thecouscous from Trapaniit is seasoned with a mixed fish broth (the broth is prepared with different fish such as redfish, vopa, grouper, St. Peter's fish, gurnard and some shrimp).