What food ingredients are in couscous?
Cous Cous is made from fine quality Durum Wheat, it is milled into fine semolina.
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Couscous is a berber dish which is made up of mostly speherical granules. Couscous is a widely used ingredient in countries such as the United States and Egypt. Further, it is… also a widely used ingredient in various other places of North Africa like Tunisia, Libya and Morocco. People can use it with various types of vegetable foods like turnips, potatoes and carrots. It is also good to combine Couscous with other non vegetarian foods like Beef, Lamb and Chicken. If you are looking to cook with Couscous here's a recipe : Bulgarian Style Couscous Salad : Ingredients : . a can of Greek olives . 2 tsp minced fresh mint . 2 tsp fresh oregano . a piece of finely diced green pepper . 2 cups chicken stock . 2 cups couscous . Â½ pound crumbled feta cheese . Â¾ cup wine vinegar . 2/3 cup olive oil . cucumber (peeled, seeded and diced) . 1 minced small red onion . 4 pieces of minced ripe potatoes . a piece of crushed clove garlic Here are the short instructions to make it : Get a nice large bowl, mix 2 cups of couscous with 2 cups of chicken stock. Make it fluff occasionally for a duration of 10 minutes. Get a separate bowl for combining 3/4 cup of Wine Vinegar and 2/3 cup of olive oil. Pour this mixture over couscous. Next add the rest of the ingredients. Once all are added, you have to mix it well brfore you keep it for refrigerating. Once it is refrigerated well, its time to serve. Add more vinegar and oil before you serve. HOpe this helps.
You can get "Food Poisoning" from just about anything that you eat, its a very broad term used by hospitals and the CDC (Center of Disease Control) to define an illness suffer…ed after eating food. Non-acidic foods are more commonly the culprit, if not left and prepared in optimal conditions, they can and will often grow bacteria, or have parasites and viruses transfered from the preparer or from the region which the food originated. Its recommended you see a doctor if you have any symptoms of food poisoning, because it can potentially be fatal, your doctor can assess the danger and treatment, and at the very least, you will need a doctors note to justify taking days off of work, or away from school.
couscous is from North africa . it needs cold weather to survive and tastes beutiful!
Bread, cerals and potatoes
The main ingredient in Couscous is pasta.
Couscous is a form of pasta. Durum wheat is formed into granules ofsemolina which are precooked and then dried.
If pasta's ingredients are eggs water and wheat while couscous is made from bulgur wheat how can couscous be pasta?
Pasta does not have to contain eggs. It is an unleavened (no-rise) dough made with wheat, water, and sometimes eggs. Couscous is made by taking coarse ground grain (barley, se…molina, not always bulgur) and processing it by adding various flours and water to form pearls and rolling it or pressing through a sieve to get the desired shape. The word "seksu" which couscous is derived from means "rounded" or "rolled". Couscous doesn't necessarily refer to it's ingredients so much as the shape, however, pretty much all couscous is made from a grain of some sort and water which would classify any form (durum, tapioca, pearl) as pasta. Traditionally (and possibly originally) couscous was made with semolina and water then coated with whole wheat cereal to keep them separate before drying which surely classifies it as a pasta. Also, it should be noted that bulgur is not a type of wheat, but the result of a process, as well. Bulgur is usually your typical durum wheat that has been parboiled, cracked and dried.
No couscous is from North Africa particularly Morocco, Tunisia and Algeria. The word applies both to the seed like pasta which is steamed over the meat stew that it is served …with and the whole dish. It would probably be very popular in Afghanistan as it can be made to be Halal.
Couscous was originally made from millet; it is now usually by crushing durum wheat; it is a type of semolina. It can also be bought in the pasta section of stores in the form… of tiny pasta shapes. Couscous is cooked by steaming and usually served with a hot savory dish, or cold - with tabbouleh, or similar mixtures - or eaten by itself, frequently hot, with butter.
yeah some are anyway like eggs they sometimes taste good and sometimes don't
yeah some are like chesess
yeah some are anyway like eggs
In Food & Cooking
It is less like a soup and more like a stew. Recipes vary, but tomatoes, olive oil, cilantro, cinnamon, lemons (preserved in salt), chick peas, onions, carrots, potatoes and p…ieces of lamb will give you a good start. Stew all these together until it thickens and pour over couscous.
It came from north Africa.
grains, its a pasta
It's an Arab dish