How to colour couscous
How to colour couscous

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, how to colour couscous. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

The couscous that most of us pick up at the local grocery store is actually instant couscous. This is couscous that has already been steamed and dried for us. It only needs to be mixed with boiling water and allowed to sit undisturbed for a few minutes before being ready to eat.

How to colour couscous is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. How to colour couscous is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook how to colour couscous using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make How to colour couscous:
  1. Make ready 1 cup couscous
  2. Get Some spoon of jajjage
  3. Get 3 eggs
  4. Get 1 cup diced carrots, parsley, peas
  5. Get 3 maggi cube
  6. Make ready Some cucumber and tomatoes
  7. Get Red and yellow food colour
  8. Make ready Oil
  9. Get Meat
  10. Prepare Spices

Bowl meals, or main dish dinner salads, are super simple to throw together. You'll want to remember two things when making a dinner salad. First, maximize contrasts: use a variety of flavors, textures, and colors in your bowl. Learn how to steam couscous the traditional way.

Instructions to make How to colour couscous:
  1. Add oil to pot on heat add jajjage and fry
  2. Add couscous fry
  3. Add vegetables stir
  4. Add maggi and spices
  5. Add meat stir
  6. Divided into 2 one should be more than the other
  7. Add good colour to each one red one yellow
  8. Add done water to cook
  9. Reduce heat and let it cook complete
  10. Repeat the process to the other and serve with cucumber and tomatoes with boiled egg

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. Despite its appearance, couscous is a type of pasta, not a grain. It's made from moistened semolina flour that's rolled into tiny pellets and then steamed for hours until light and fluffy in texture. A beloved staple in North African and Middle Eastern cooking, couscous is traditionally served with meat and. Made from dried durum wheat, couscous is a popular alternative to rice and pasta.

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