Tomato Couscous Rice Recipe
Couscous is not a type of pasta as it is thought. In our country, unlike Moroccan couscous, semolina, flour, egg and milk are mixed and made into dough. It is dried, passed through special sieves and sifted into large particles. Cooking time is also longer than pasta. You can serve it by cooking it lightly first and then cooking it in a juicy sauce that suits your taste. We tried it with tomato sauce in this recipe. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 30 min.
| Couscous Pasta | 500 | Grams | ||
| Tomato Puree (Or Grater) | 2 | Cup | ||
| Olive Oil | 2 | Tbsp | ||
| Butter | 1 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Powdered Red Pepper | 1 | Tsp | ||
| Garlic (crushed) | 1 | Clove | ||
| Granulated Sugar | 1 | Half Tbsp |
Instructions:
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As a pre-cooking, boil the couscous for 5 minutes with the addition of 1 teaspoon of salt and 4 glasses of hot water and strain. Mix it with 1 tablespoon of olive oil.
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For the tomato sauce, melt the olive oil and butter in a pan. First, saute the crushed garlic in a pan, add tomato puree or tomato grated, salt, sugar and spices and fry it, add 2 glasses of hot water and reduce the heat.
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Add the boiled couscous to the boiling tomato sauce. Cook on low heat until the couscous is soft, turn off the heat and let it brew with the lid closed.
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When the couscous has rested and the water has evaporated, add a spoonful of butter and turn it upside down. You can serve your couscous pilaf with your meat dishes or as a main course alone. Bon Appetit!
Pasta Vegetable
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