Couscous with vegetables and chicken

Couscous (souscous) - the national dish of the inhabitants of the Maghreb (North Africa) and Africa. Couscous consists of semolina and wheat flour. To prepare the couscous semolina pour into a large slightly concave dish, pre napilennoe flour, sprinkle it with cold salted water (for it is better to use a spray bottle), then with both hands to make rotational movements, rolling rump in a circle to form the first grains of couscous. Then, after adding a few rollings the water, the flour until until the couscous grains do not grow, turning into little balls. Sift grains of couscous, first through a sieve with large holes, then through a fine mesh strainer. Grains, which will remain in the last sieve, and will be used to prepare couscous. In Senegal, couscous is cooked in a special dish kuskusire where the bottom of the stewed meat with vegetables and semolina couscous cooked in the upper part of a couple. The holes in the top of the kuskusira must be sufficiently small. If the holes are too large, the bottom of the dishes are placed thin fabric.

Now, in many stores you can buy a package from a semi-steamed grits, pour boiling water which is enough. In the finished couscous to add sharpness Harissa - burning chili paste, garlic, coriander seeds and cumin. This paste is sometimes used for marinating meat, which is served with couscous.

http://www.gotovim.ru/library/national/africa/kuskus.shtml

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