To know about couscous is it grain or man maid product,then how I can make at home,be an Indian,possible 4 me?

Answer 1

In the United States couscous is known as a type of pasta, probably reflecting the influence of Sicilian immigrants. However in most other countries it is treated more like a grain in its own right. It is particularly valued for its rapid preparation time

Manufacturing
The couscous grains are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or millet. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry semolina to keep the pellets separate, and then sieved. The pellets which are too small to be finished grains of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous.

This process is very labour intensive. Traditionally, groups of women would come together and make a large batch of couscous grains over several days. These would then be dried in the sun and used for several months. In modern times, couscous production is largely mechanized, and is sold in markets around the world.

Berkoukes are pasta bullets made by the same process, but are larger than the grains of couscous.


[edit] Cooking
Couscous should be steamed two to three times. When properly cooked, the texture is light and fluffy; it should not be gummy or gritty. The couscous available to buy in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add a little boiling water to it to make it ready for consumption. This method is quick and easy to prepare by placing the couscous in a bowl and pouring the boiling water or stock over the couscous, then covering the bowl tightly. The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than dried pasta or grains such as rice.

The traditional North African method is to use a steamer called a kiska:s in Tunisian Arabic or couscoussière in French. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked in a stew. On top of the base a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so that steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archeological evidence of early use of couscous, mainly because the original couscoussière was probably made from organic material which would not survive.

In Algeria, Tunisia and Morocco, couscous is generally served with vegetables (carrots, turnips, etc.) cooked in a spicy or mild broth, and some meat (generally, chicken, lamb or mutton); in Morocco, couscous can also be topped with fish in a sweet sauce with raisins and caramelized onions; in some parts of Libya fish and squid are also used. The stew in Tunisia is red with a tomato and chili base, whereas in Morocco it is generally yellow.

In Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called "Seffa". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert will be served with milk perfumed with orange blossom water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.

The dish is now popular in former colonial power France, where the word "couscous" usually refers to couscous together with the stew. Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French grocery stores and supermarkets. There are also recipes from Brazil that use boiled couscous molded into timbale with other ingredients.

Answer 2

It is a type of pasta, most closely related to semolina wheat. Advice: don't get Israeli couscous (the really big kind)... get the smaller kind. Just buy it in bulk at a store such as Whole Foods Market. It cooks VERY fast -- don't boil it more than 5 minutes or you will regret it.

In general, it's kind of sweet and malty. Try cooking it with some cinnamon, nuts and raisins, or mint, or various other herbs and spices you are used to putting in stuff.

If you're Jain (you mentioned Indian), just ask the guys at Whole Foods if it's vegan. They should be able to tell you.

Answer 3

You can use Lapsi instead of couscous in any recipe. You will find it in an iNDIAN Grocey store, ask for 'Lapsi' this is nothing but broken wheat, which can be bought fine or coarse. Either microwave it for 4 minutes with water, or use a pressure cooker/ rice cooker to cook it like rice.

Answer 4

Busy Couscous
8 servings 15 min 15 min prep

2 cups uncooked couscous
1 tablespoon margarine
2 cups boiling water
1/4 cup plain soy yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1/2 cup diced baby carrots
1/2 cup minced parsley
1/4 cup sliced scallions
1/4 cup diced small red onions
1/2 cup almonds, toasted and sliced
1/2 cup dried cranberries

Place couscous in a medium bowl with margarine.
Pour boiling water over the couscous.
Cover tightly and allow to soak for five minutes.
Fluff with a fork.
In a small bowl, whisk together olive oil, vinegar, curry, turmeric, salt, cinnamon and pepper.
Pour mixture over couscous and mix well with a fork.
Add remaining ingredients; mix well and season to taste.
Serve at room temperature.

Breakfast Couscous

2 servings 10 min 5 min prep
3/4 cup water
1/2 cup couscous
1 tablespoon raisins
1/2 tablespoon honey
1/2 teaspoon cinnamon
1 orange, peeled, sectioned, and chopped (optional)

Bring water to a boil.
Stir in couscous, cover and remove from heat. Let stand for 5 minutes.
Stir in remaining ingredients.

Simple Couscous
I got this recipe from the Rachel Ray Show.
4-6 servings 15 min 10 min prep

2 cups chicken stock
1 1/2 cups couscous
2 teaspoons ground cinnamon
1 (10 ounce) package frozen peas, defrosted
1/4 cup slivered almonds, toasted
1/4 cup flat leaf parsley, chopped (about a handful)
4 sprigs fresh mint, leaves removed and chopped
1 tablespoon butter
sea salt
ground black pepper

Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
Bring to a boil.
Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
Let couscous stand covered for 5 minutes.
Fluff with a fork and stir in toasted almonds, parsley and mint.
Enjoy!

Answer 5

A man maid? Try Greenwich Village in New York city, 1/2 of them are the correct gender.

Answer 6

couscous is a sort of grain i guess, it is natural and animal-free. they sell it in supermarkets in boxes which tell you how to prepare it (boil for about 5 minutes), there are also boxes with different flavors.

Answer 7

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 8

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

great tasting side dish- or even main dish.

middle eastern in origin

can but the 5 minute/instant variety at most supermarkets