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How to cook couscous » Culinary recipes with photos. home cuisine

My family is already quite familiar with couscous. I love it so much, first of all, because it doesn’t need to be boiled: I filled it with water, let it infuse and that’s it! But in this version of cooking couscous, we were already bored, and I decided to conduct experiments on it. In the refrigerator, by chance, some mushrooms were lying around, and in the freezer – packaging of vegetables. Here is what came out of it.

Ingredients:
– couscous – 200 g;
— champignons — 300 g;
– vegetable mixture (I have “Mexican” – green beans, carrots, peas, corn, bell pepper) – 400 g;
– onion – 1 pc.;
– salt, spices;
– soy sauce.

How to cook couscous with a photo.

Couscous is prepared according to the traditional scheme: pour boiling water in a ratio of 1:2, cover with a lid and leave to infuse.

At this time, we will deal with mushrooms. We clean and wash the mushrooms.

Cut and fry together with onions. I added a couple of white ones “for the smell”.

As soon as they are covered with a golden crust, pour frozen vegetables over them.

It is possible, of course, and fresh, any that are available will do. I think it would be good with zucchini or eggplant, but, unfortunately, we are not in season.

Fry mushrooms with vegetables over medium heat. When the vegetables are ready, put our prepared couscous in the pan.

We salt it. Add your favorite spices. Pour a couple of spoons of soy sauce.

We carefully mix everything, turn off the fire and let it stand for 10-15 minutes so that the flavors mix. Here’s what an unusual side dish we got.

It is good, by the way, and as an independent dish. It will also help those who observe fasting to diversify their diet. And children who do not like different vegetables can be disguised in this dish and fed anything.

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