What is the couscous?

Couscous Putking is a bandage for poultry or vegetables with a half or crushed wheat as a base. Couscous is a North African basic grain made of Namolina paste. Like rice or sliced ​​bread bandages, this stuffing has many possible variations in its ingredients. Fresh vegetables, broth, dried fruits, nuts, herbs and flavors are commonly added to couscous. Mint, sage, basil and spices are some of the herbs that can be mixed with this type of stuffing. Some chefs like to add either cracked almonds or sliced ​​pistachies into couscous. Gold raisins or other dried fruits can also be combined into bandages, especially when used cinnamon or other sweet spices. Many cooks also like to mix lemon juice, along with chicken or vegetable broth, couscous and other ingredients. For color you can add fresh ground parsley or dried version. Rather than serving with boiled poultry can be in excavated vegetables likeis squash, tomatoes or peppers and baked, placed couscous. Separately made cheese, sponge or cream sauce can be poured on a tenderly cooked couscous stuffed vegetables before serving.

Couscous Drytel can be accompanied by any kind of baked poultry such as turkey, chicken, cornish game hen or duck. Methods of preparation of stuffing vary very different, but will often be cooked first into caked couscous. Garlic, onion and vegetables can be roasted in an oil in a pan before mixing into the broth and couscous. Dried fruits such as plums, raisins or couscous expansion with stuffing ingredients. Herbs and lemon juice can be added for the last time to bandage.

Rather than baking the stuffing next to the whole baked bird, the bandage can be used in a turkey breast. Turkey breasts filled with couscous can also include cheese and mushrooms. Glass of wine and sharp salad can complete food. Some chefs insteadIts use the use of couscous in a pork chop. Lemon juices, olives and basil can be added to pork chop bandages made with couscous.