The recipe for couscous with carrots and orange peel of Krupa couscous is small grains of semolina, wheat of hard varieties, millet or barley, covered with a thin layer of flour. Traditionally, couscous are cooked by Moroccan women by hand. This is a rather time consuming process. The semolina is sprinkled with water, the resulting mass is ground with the hands, forming grains, which are then sprinkled with dry mango or flour. After that, the croup is passed through a sieve and dried. The procedure is repeated several times. As a result, small golden balls are obtained. Now this process is mechanized. On sale is even a couscous, which is enough to just pour boiling water and butter butter. By the way, couscous is called not only cereal, but also dishes based on it. Couscous has a delicate taste and unusual texture, it will perfectly replace rice or pasta and perfectly fit on the garnish. It can be served cold or hot and even added to salads.
Ingredients:- Couscous 200g
- Onion green 20 g
- Carrot 2 pcs.
- Broth chicken 400 ml
- Orange 1 pc.
- Cinnamon ground 0.25 tsp.
- Pepper black ground 3 pinch
- Olive oil 3 tbsp. l.
- Salt 0.5 tsp.
- Step 1 For this recipe, take: a glass of couscous, chicken broth, 3 feathers of green onions, 2 small carrots, 1 orange, ground cinnamon, salt, pepper.
- Step 2 Carrots grate on a small grater, and chop the green onions.
- Step 3 Take a deep frying pan, add vegetable oil and fry onion and carrots over medium heat for 5-7 minutes, stirring often. Add the cinnamon.
- Step 4 Add the broth to the vegetable mixture. Bring to a boil over high heat.
- Step 5 Scrub the orange peel on a small grater.
- Step 6 Add the couscous to the frying pan. Stir well and remove from heat. Cover and let it brew for 5 minutes.
- Step 7 Add the orange peel and mix again. Serve immediately.