Recipe of Favorite Cous cous

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, cous cous. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Couscous is crushed durum wheat semolina formed into small granules or spheres. It's commonly served in North African, Moroccan, Tunisian, and Algerian cuisine. Couscous is a North African dish made from tiny steamed balls of semolina flour. It is actually a type of pasta.

Cous cous is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Cous cous is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cous cous using 7 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Cous cous:

1. Make ready Gizzard
2. Prepare Green pepper
3. Get Scotch bonnet
4. Take Onion
5. Prepare Oil
6. Make ready Cous cous ginger
7. Get Garlic

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. Pour over the dried cous cous and raisins (in a large mixing bowl).

Instructions to make Cous cous:

1. Perboil water, add a little oil and let it rest for about 3mnt then add ur cous cous to steam for about 5mnt
2. Add 3tbsp of cooking oil in a pot, fry ur onion for about 2mnt add ur perboiled gizzard fry for about 5mnt then add the remaining ingredients and stir until its done then add ur cous cous.

It is popular in Morocco, Algeria, Tunisia and Libya. Pour over the dried cous cous and raisins (in a large mixing bowl). Once soaked and cooled slightly, fluff up the grains with a fork. Couscous is a North African staple, and has been for at least a thousand years. Today couscous is usually made of grains of semolina, but this is a relatively recent innovation.

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