Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, plain white couscous and stew. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the tasty broth from the stew. Steaming couscous doesn't add any actual cooking time to the dish's. Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!
Plain white Couscous and stew is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Plain white Couscous and stew is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have plain white couscous and stew using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Plain white Couscous and stew:
- Make ready Couscous
- Take Hot water
- Make ready Salt
- Make ready Veg oil
- Get Stew
- Take Tomatoes, fresh pepper
- Make ready Onions
- Get Ginger n garlic
- Get Veg oil
- Make ready Stock
- Make ready Seasonings
This is a very simple and quick method of cooking couscous. I like to buy the plain instant couscous so that I can eat it different meat and vegetable sauce. Called "cream stew" or "white stew" this is a typical yōshoku dish: one with ingredients that have European-Western roots, but which is uniquely Japanese. Delicious, a great substitute for carb-heavy and less nutritious pasta!
Instructions to make Plain white Couscous and stew:
- Wash and blend your tomatoes pepper, garlic
- Put Oil on fire and add diced onions, pour in your blended tomato paste and stir fry for a bit
- Add water as desired or stock and add in seasoning e.g curry thyme, Maggi, black pepper. Add beef,chicken or fish
- Allow to boil.
- For your couscous. Boil water with little salt and oil pour in couscous half of the water and cover and off fire. Open and stir the couscous and cover again leave for 1 mins and stir again. Serve!!!. Pls note if the couscous is not as soft as u want u can easily add little hot water n cover.
Andrew Scrivani for The New York Times. Off-white to yellow in color Cooks quickly Mild, plain flavor. Couscous is believed to have originated in North Africa, with references to it in cookbooks going back. The couscous is steamed three times and the vegetables and meat cooked until very tender. Plain, sesame seeds, poppy seeds, onion, and the occasional cheese.
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