How To Prapare Couscous Light

Couscous is a popular dish from Morocco and North Africa. It is well known and appreciated worldwide. Couscous is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it.

Though, in this blog, i am illustrating how you can make couscous a light dish and enjoy it all the same.
Here are the ingredients i used;
- Couscous
- Carrots chopped
- Cougerts chopped
- Egg plant chopped
- Half Onion chopped or sliced
- Olive oil
- Half seasoning cube
- Salt
- Pepper

Preparations:

- Heat oil in a pan and add onions to melt
- Add vegetables with a pinch of salt
- Add a little amount of water and cover to steam for 4 minutes
- Add seasoning cube, pepper ( you can add any cooked meat or fish of your choice at this point) cover to steam for 3 minutes
- Add abit of water  if too dried and cook in low flames.

In another pan,

- Heat oil and add couscous stir  for a few seconds to make it crispy
- Add little amount of water and stir with a woody fork
- Add salt and steam for a minute.

Serve couscous and vegetables together and add olive oil.
Remember that this is just a light couscous dish.

Buon Appetito