Steamed couscous. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the. Traditional Moroccan couscous is always prepared by steaming, a method that allows each individual grain of couscous to become plump and tender without being clumpy, soggy or sticky. Seal both pots with a cheesecloth or foil, this way we don't lose any steam.

Preparation On a large rimmed baking sheet, combine the couscous with the water and stir with your hands to combine. Andrew Scrivani for The New York Times. Serve with chick peas stew and garnish with sliced toasted almonds. You can have Steamed couscous using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Steamed couscous

You need of Couscous.
It's of Ground nut.
Prepare of Green bell pepper.
You need of Red bell pepper.
Prepare of Onions.
You need of Maggi.
You need of Oil.
It's of Spices.

Steaming couscous will yield much, much more than dumping it in boiling water. Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya.

Steamed couscous step by step

Blend the ground nut into tiny particles, the ground nut should double the amount of couscous to be used..
Diced the veggies and kept aside. In a clean bowl add the desired amount of couscous, veggies, drops of oil, ground nut powder, maggi n spices and mix throughly..
Add all the mix ingredients to a nonstick pot,add small amount of water to it and cover..
For those with electric steamer it's easy with it.

Couscous is Selenium and Carbohydrate rich food which supports for Antibacterial, Antioxidant, activity, Cardiovascular health, Prevent cancer and Strengthen immunity. Most consider couscous a grain, but that isn't exactly accurate. properly cooked couscous is a specific process, much like creating couscous is, and couscous is often steamed. Couscous is a commonly served type of pasta in the region of Northwest Africa known as the The bottom part holds a stew, or tagine , whose simmering vapors steam and flavor the couscous. Couscous helps to improve cardiovascular health, and muscle building & has anti-cancer potential. The couscous is steamed three times and the vegetables and meat cooked until very tender.