Couscous porridge - 4 recipes with milk and water

The diet of a modern person is not limited to traditional cereals - buckwheat, rice and oatmeal. Other cereals also come to our table, which until recently seemed exotic to us. Today you won’t surprise anyone with couscous porridge. This healthy and tasty dish has won love due to its ease of preparation.

The cereal is saturated with microelements (zinc, copper, sodium, potassium, calcium, etc.), vitamins (PP, group B) and amino acids. Couscous is made from wheat. There is a high probability of purchasing counterfeit cereals or those diluted with chemical components in the store. Pay attention to the composition - it should contain only cereals and water. By the way, there is also rice and barley couscous, but they are not as common as wheat cereals.

Couscous can be stored for up to 10 months, so check the expiration date. Expired cereal has an unpleasant taste.

Couscous porridge - 4 healthy recipes

Ksenia Garastyuk • 08/19/2019
The diet of a modern person is not limited to traditional cereals - buckwheat, rice and oatmeal. Other cereals also come to our table, which until recently seemed exotic to us. Today you won’t surprise anyone with couscous porridge. This healthy and tasty dish has won love due to its ease of preparation.

Couscous can be stored for up to 10 months, so check the expiration date. Expired cereal has an unpleasant taste.

With meat and vegetables

How to make couscous with vegetables and meat in a slow cooker? This cereal does not require cooking, as it steams perfectly in hot water or meat broth. That is why couscous should be added to the dish when the rest of the ingredients are ready.

As for meat, you can use any fillet. With chicken you will get a dietary dish, and with pork you will get a fatty dish. You can also use pork loin, then the broth will not be very fatty. If desired, you can also take, for example, rabbit or beef.

If a lot of juice is released during frying the meat, you don’t need to add water. Serve couscous with meat along with vegetable soup for the main course or as an independent dish for dinner. So you need to have:

one carrot;
couscous - 100 g;
100 ml water;
300 g meat fillet;
50 g onions;
15 ml lean oil;
spices for chicken - 0.5 tsp;
salt - 0.5 tsp.

How to cook couscous in a slow cooker? Follow these steps:

Defrost the meat first. If it's on the bone, cut off the loin. Peel the vegetables and rinse with clean water. Cut the onion into small cubes.
Select the “Frying” mode on the display and wait until the vegetable oil warms up. Then add the onion to the oil and fry for 5 minutes.
Grind the carrots using a coarse grater. Add it to the onion and fry for 3 minutes.
Cut the meat fillet into medium or large pieces.
Add the meat to the frying vegetables, stir and fry for another 4 minutes.
Pour a little water, add salt to taste and spices. Stir the contents with a spatula.
Close the lid and turn on the “Extinguishing” program for 1 hour. If you took chicken fillet, then 30 minutes will be enough.
Open the lid after the signal and pour out the couscous in an even layer (no need to rinse it with water).
Mix the cereal with vegetables and meat, close the lid and leave for 15 minutes in the “Warming” mode.
Before placing the porridge on plates, stir the contents with a spatula.

Couscous porridge on water

Try including this porridge in your menu if you want to increase the nutritional value of your breakfast. Couscous cooks very quickly and satisfies for a long time.

Ingredients:

200 gr. couscous;
a pinch of salt;
a piece of butter.

Preparation:

Boil 350 ml. water.
Pour the hot liquid over the couscous, adding a little salt.
Cover the container with the cereal and leave for 10 minutes.
Add oil. You can eat porridge.

Couscous with milk in a slow cooker

In a slow cooker, milk porridge from couscous cereal is even easier to prepare. You need to bring the milk itself to a boil using the “cooking”, “stewing” or “steaming” program.

Attention!

Just don’t forget to line the sides of the bowl with butter so that the product doesn’t run off, as often happens.

You don't have to close the unit lid. After the milk has boiled, add the cereal, add sugar and salt and be sure to disable the program that was installed.

Let stand under closed lid for 5-10 minutes.

Advice

Here you can turn on the “heating” mode, although the multicooker will cope with cooking without it.

Add butter to the finished dish.

Couscous porridge with milk

The cereal is not boiled, but steamed. Thanks to this, the porridge turns out crumbly, but at the same time not overcooked. Give it a distinct creamy taste by adding milk.

Ingredients:

200 gr. couscous;
2 glasses of milk;
30 gr. butter;
a pinch of salt.

Preparation:

Boil milk in a saucepan. Salt it a little.
Pour it over the couscous.
Cover the container with the cereal with a lid. Leave to steam for 10 minutes.
Add oil. When it melts, stir the porridge. The dish is ready to eat.

How to cook?

This recipe for couscous prepared in a slow cooker suggests following these steps:

First, pour water into the multicooker bowl, add spices and salt.
Select the “Steam” program, cooking time - 3 minutes. Close the lid and wait for the water to boil.
Pour a glass of couscous into boiling water and stir well.
Next, add cow’s butter to the bowl of the device and turn on the “Warming” program.
Leave the porridge in the closed device for 7 minutes, after which the finished dish is served.

If you want to follow the advice given above (regarding seasonings), then the cooking algorithm is slightly transformed:

First, add spices and oil to the multicooker, select the “Steam” program for 4 minutes.
When the butter melts and the seasonings give off a rich aroma, you need to pour in water and repeat all the steps, as in the previous version of preparing couscous.

If you don’t want to add seasonings to the dish, then it’s easier to use the first recipe; the couscous will still turn out very appetizing.

Couscous milk porridge with dried fruits

If your children don’t like to have porridge for breakfast, then you simply haven’t tried adding some dried fruits to it. Vanillin adds a sweet aroma - no one can resist this dish!

Ingredients:

200 gr. couscous;
2 glasses of milk;
dried fruits – dried apricots, prunes, raisins (to choose from or all together);
1 tsp vanillin.

Preparation:

Soak dried fruits in hot water for 20 minutes. Cut into pieces.
Boil the milk. Dissolve vanillin in it.
Add dried fruits to the cereal. Pour milk over the mixture.
Cover with a lid and leave for 10 minutes.
The porridge is ready.

How to cook couscous with vegetables in a slow cooker:

Wash and cut the eggplant, tomato and pepper. Those who wish can also add onions and garlic here. Pour oil into the multicooker bowl, add chopped eggplants, and set the “baking” mode for 40 minutes. Fry the eggplants until almost done. This may take different times in different multicookers. When the eggplants are almost ready, add chopped tomatoes and peppers to them, stir, salt, add seasonings if desired, I used curry and suneli hops. Fry everything together a little, then add couscous and pour hot water. The amount of water may vary depending on the type of couscous; read the packaging for your cereal. Various manufacturers advise using water from one and a half to two parts to the volume of couscous. Also, different types of couscous can be cooked for 3-5 minutes, and some types can simply be poured with boiling water. After pouring water, I continued cooking my couscous for 2 minutes on the same “baking” program, after which I turned off the multicooker and left it for 10 minutes. The couscous was infused in the slow cooker and imbued with the aroma of vegetables. Now you need to stir it well so that it becomes crumbly, and you can serve it to the table. Bon appetit!!! We thank Oksana Baibakova for the multicooker recipe!

Couscous

,
couscous is a wheat cereal that serves as the basis for a dish of the same name (of Maghreb or Berber origin).
Nowadays, the most common couscous is made from semolina, obtained from durum wheat.
Externally, it resembles round rice, the diameter of the grains is 1-2 mm . You will need:
Chicken breast fillet (I have 4 pieces in my tray)

Vegetables (you can use any fresh ones), I have frozen ones (tomato, carrots, peas, corn, tomato, and green beans). Onions (since I ran out of onions, I used Garlic)

Vegetable oil

Salt, ground pepper.

Couscous

Water\chicken broth-boil chicken+salt. 300 ml (I used 1.5 packs of couscous, so I added 800 ml)

Cooking step:

Chop the onion/garlic and place it in the multicooker bowl.

Cut the chicken fillet into cubes/straws. Salt and pepper; you can add spices for cooking the chicken.

Fry on the baking/frying mode until the chicken is done.

Optional: Boil chicken fillet. remove the fillet and cool (leave the broth - we will need it)

I temporarily placed the chicken fillet with garlic on a plate. I
pour the prepared frozen vegetables into the empty multicooker bowl.
I continue to fry in the baking/frying mode until the vegetables have a slight crunch. Next, I add the prepared chicken fillet with garlic to the prepared vegetables. I pour in the couscous. I fill it with 300-800 ml of water (chicken broth). I leave the couscous with vegetables and chicken to simmer under the lid for 8-10 minutes on the multi-cooker mode (I use it), stirring occasionally until the couscous is cooked/swelled.

Avoid lumps!!!
THE DISH IS READY.
BON APPETIT!!! The dish may look a little wrong (I cooked it for the first time) But it turned out FATIOUS AND TASTY!

PS I can’t tell you where and in which stores couscous is sold... It was sent to me by parcel from Israel...

How to cook couscous in a slow cooker? What components are needed for this? You will find answers to these and other questions in the article. Couscous is not the most popular food item for residents of the CIS countries. But in vain, because this cereal contains a huge amount of various vitamins and minerals. It is prepared simply and quickly, so even the most inexperienced cook can handle it. And cooking couscous in a slow cooker means making your life easier. Let's look at some interesting recipes for this dish below.

Couscous porridge with pumpkin

Increase the benefits of porridge by adding pumpkin. This vegetable will sweeten the dish and add a pop of color that will brighten your mood on a gloomy morning.

Ingredients:

300 gr. pumpkin pulp;
200 gr. couscous;
2 tbsp. Sahara;
a pinch of salt;
30 gr. butter

Preparation:

Cut the pumpkin into cubes. Add a little salt. Boil in 200 ml of water. This will take you 20-25 minutes.
Add couscous to the pumpkin. Add sugar. Stir.
Cover with a lid. Leave to steam for 10 minutes.
Put a piece of butter into the porridge. The porridge is ready.

Couscous porridge is an easy and quick option for a hearty breakfast or side dish. Dilute its taste with dried fruits or pumpkin.

Cooking secrets

Couscous cooked in a slow cooker is guaranteed to be nutritious, aromatic and tasty. It is important to know which seasonings are best to use when cooking these dishes, because couscous absorbs all the odors well. The most successful spices for creating appetizing couscous are:

cardamom;
curry;
nutmeg;
Chile;
ginger.

If you refuse to eat garlic or onions for some reason, you can try another great seasoning - asafoetida. It gives couscous a special piquancy.

There is one more little secret. To give the spices more flavor and aroma, fry them in boiling oil, preferably cow's oil, before adding it to the cereal.

You can also make milk porridge from couscous for children. And if you add a couple of spoons of honey instead of sugar to such a dish, you will get a tender and sweet culinary creation.

Many cooks combine couscous with meat or various vegetables. In such cases, they cook the cereal in broth, because this gives the dish an even more intense taste.

Step-by-step recipe with photos and videos

Crumbly sweet porridge made from couscous with milk is an excellent option for a quick, healthy, satisfying and very tasty breakfast or snack for the whole family. Preparing couscous with milk will not be difficult, because the cereal does not require cooking - just pour hot milk over the couscous and let it brew for a while. Creamy and delicate in taste, couscous cooked with milk is good on its own, and if you add some spices, dried fruits and nuts to the porridge, you will get a real delicacy! Try it!

Cooking secrets

It is important to know which spices are best to use when preparing couscous, because this grain perfectly absorbs odors. The most successful spices for preparing aromatic couscous are:

curry;
Chile;
ginger;
cardamom;
nutmeg.

Those who for some reason have given up eating onions and garlic can try another amazing spice - asafoetida. It will give the couscous a special piquancy.

There is one more little secret. In order for the spices to give the dish more aroma and taste, before adding them directly to the cereal, you need to fry them for some time in boiling, preferably butter, oil.

You can also use couscous to make milk porridges for children. And if you add a couple of spoons of honey instead of sugar to such a dish, you are guaranteed to get a sweet, delicate culinary masterpiece.

Many chefs prefer to combine couscous with various vegetables or meats. In such cases, it is better to cook the cereal in broth, this will give the dish an even richer taste.

Couscous porridge with milk, orange, dried apricots and nuts

For the porridge recipe you will need:

couscous (small) - 1/2 cup
milk - 1 glass
salt - 1 pinch
honey - 3 tbsp.
dried apricots - 1 handful
orange - 1 pc.
peanuts (raw) - 100g.

Porridge recipe:

Boil a glass of milk and pour it over the couscous. Add a pinch of salt, stir, cover and set aside for now. The golden rule in preparing couscous is that there should be twice as much liquid as grains. Then the porridge will turn out moderately crumbly and soft. Of course, you can just fill it with boiling water. But this cooking method is more suitable for second courses. For desserts and sweet cereals it is better to use milk. It will make the porridge softer and tastier.

Wash the orange thoroughly, then grate its peel.

Cover dried fruits with water. Let them sit for 15 minutes, then drain the water. Place them in a blender bowl. If you don’t have a blender, you can grind them in a meat grinder.

Combine orange zest with dried apricot puree. Squeeze orange juice into this mixture. Set the resulting mixture aside for now. By this time the porridge should be ready.

Transfer the porridge to a plate.

Place dried apricot puree and orange on top. The final touch remains. In a dry, hot frying pan, lightly fry the peeled peanuts to remove the shells. Then pour honey over the prepared nuts and, stirring constantly, keep on fire for 3-4 minutes. Pour the honey and nut mixture over the porridge and serve.

With vegetables

Nutritionists consider couscous to be a miracle food that provides maximum benefits to the human body. By the way, this cereal is made from wheat. To create a delicious dish, take:

4 cloves of garlic;
two multi-cups couscous;
cilantro - 20 g;
mixture of frozen vegetables (zucchini, beans, sweet peppers) - 250 g;
one onion;
olive oil - two tbsp. l.;
one carrot;
vegetable oil - 0.5 tsp;
salt.

Prepare this dish as follows:

Wash vegetables and herbs. You don't have to defrost the frozen vegetable mixture.
Chop the greens, finely chop the onion, carrots into medium pieces and garlic into large pieces. Sprinkle the bottom of the multicooker bowl with vegetable oil, fry the onions, carrots and garlic in it until soft on the “Fry” mode. Add the vegetable mixture and fry until done.
Now add the couscous, pour boiling water over everything so that the water slightly covers the cereal. Close the device and turn on the “Extinguishing” mode for 5 minutes.
Next, open the lid, add salt, stir. The couscous absorbed all the water and increased in size. Pour in another multi-glass of boiling water, add herbs, stir.
Now close the lid and leave the dish in the “Keep Warm” mode for 5 minutes.
Drizzle olive oil over the couscous, stir and serve.

If you want the dish to have a richer taste, use meat or chicken broth instead of water.

Couscous - what kind of grain is it and how to cook it?

To understand the characteristics of couscous and what kind of grain it is, it is worth familiarizing yourself with its properties. Small balls are rolled from ground grains of wheat, semolina or rice, so the composition is never the same. So when purchasing, you need to carefully study the labels on the packaging in order to purchase the right product.

Couscous dishes will be delicious if you consider:

Just pour boiling water over the cereal for 10 minutes, then add the rest of the products.
It is necessary to pour at the rate of 75 g of couscous per 150 ml of water.
The oil is added last.

What are the benefits of couscous?

Experienced cooks know that couscous is a storehouse of not only vitamins, but also carbohydrates; doctors recommend it to people who have stomach problems. Porridges are also useful for dietary nutrition, as they not only fill you up well, but also charge you with energy, relieve fatigue, and even help get rid of insomnia.

Recognized benefits of couscous:

Improves brain activity.
Improves water balance.
Strengthens the heart muscle.
Increases hemoglobin.
Protects skin and hair from aging.
Helps absorb calcium.
Supplies the female body with the substances necessary for the production of sex hormones.

Couscous with pork in tomato sauce

You can prepare a wonderful lunch or dinner using couscous if you have a small piece of pork in the house. It is worth noting that the dish turns out to be quite high in calories, but sometimes everyone can afford a little excess. In this case, the following products will be required:

couscous – 200 g;
pork (pulp) – 350 g;
tomato juice – 350 ml;
onion – 2 heads;
water – 200 ml;
spices and salt - to taste.

Fry the finely chopped onion in a frying pan until it becomes soft. Add pork, cut into thin strips, as for beef stroganoff, to the onion. Fry until a crust forms on the meat pieces. After this, pour tomato juice into the frying pan, add salt and pepper, and after boiling, cover with a lid and simmer over low heat for about half an hour.

Add salt to the couscous and pour boiling water over it. After infusing for five minutes, lightly mash the product with a fork and add to the prepared gravy. Stir the dish, let stand for 15 minutes and serve on plates.