Of Italian origin, Cous cous prestige, ready in 5 minutes.
Excellent both hot and cold as couscous salads with vegetables and spices.
Of Italian origin, Cous cous prestige, ready in 5 minutes.
Excellent both hot and cold as couscous salads with vegetables and spices.
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Traditionally, Cous Cous was prepared with durum wheat semolina, Triticum durum.
Eating couscous provides you with essential nutrients to help keep your health in good condition. Such semolina is a variety of flour that comes from the coarse grinding of primitive millstones. Durum wheat semolina that is ground and wetted with water, then processed until micro granules are obtained. The term Cous Cous refers to foods prepared with different cereals, such as barley, millet, rice or corn. The couscous previously worked by hand, is now giving more and more space to mechanized preparation.
It is a very common food in Sicilian cuisine, especially in the province of Trapani where it arrived for the first time at the time of arab domination.
It can be eaten as a side dish, salad or dessert, and you can use it instead of rice or quinoa.
This element is rich in fiber, carbohydrates and proteins. It also has vitamins of group A and B and has a high presence of important mineral salts, such as potase, phosphorus, magnesium and calcium.
Eating couscous provides a good source of lean and vegetarian protein. A 1-cup serving of cooked couscous provides 6 grams of protein, which corresponds to 12% of the daily value of the nutrient. Your body relies on dietary proteins to support the health of your skin, muscles, organs and other body tissues. Choosing lean protein sources helps meet your daily protein needs without consuming excess fat. A serving of couscous has less than 0.5 grams of fat per serving making it very lean.
Each serving of couscous offers 2 grams of dietary fiber. Although fiber is an indigestible carbohydrate, it plays a vital role in maintaining your health. Fiber can be beneficial for weight management, because it absorbs water and bloating in the digestive tract helping you feel full. Thanks to the presence of fiber, couscous has high digestive properties, which stimulate the intestine and help the body get rid of harmful elements that can promote the onset of tumors.
When grains are processed, many of the nutrients are lost. Choosing whole grain foods typically provides more vitamins, minerals, and fiber per serving than refined grains. Couscous is a whole food and a good source of B vitamins needed to stay healthy. In particular, couscous provides thiamine, niacin, riboflavin, B6, folic acid and pantothenic acid. These nutrients help metabolize energy, keep red blood cells healthy, and are a great remedy for the skin, blood, brain, nervous system, heart, and immune system.
The couscous with peas and prawns is a tasty dish, quick and easy to prepare.
To prepare couscous with peas and shrimp, start by taking couscous; in a pan pour 270 ml of water, heat it and add a pinch of salt, two tablespoons of extra virgin olive oil and the zest of a lemon. When the water starts to boil, add the couscous to rain, stir and then turn off the heat.
Add the butter and level the couscous well with a spoon and let stand 2 minutes so that the semolina absorbs the water. Shell the shrimps, also removing the tail, salt and pepper and let them roast in a pan, where you have heated 3 tablespoons of olive oil, over medium heat for 5 minutes making them brown on both sides.
Move the shrimp, once cooked, on absorbent kitchen paper so that they lose excess oil.
Cut the tomato into quarters and, with the help of a knife, dig it by removing the pulp and seeds that you are going to blend together with a pinch of salt, one of pepper, a tablespoon of oil and the zest of half a lemon; instead cut the layers of the tomato into small cubes and leave them aside.
Chop the thyme and marjoram and set aside; chop the onion finely and fry it in a pan with 2 tablespoons of olive oil; as soon as it starts to sizzle add the tomato juice blended and continue to cook over low heat for 5 minutes.
Add the peas, salt and pepper slightly. Add to the peas a part of the chopped herbs and cook for about 10 minutes until the peas are tender, adding a little water if they dry too much. Meanwhile, remove the lemon zest from the couscous and add the remaining chopped herbs and tomato cubes, mix and add everything to the peas, directly in the pan over low heat.
Mix well, if necessary add a drizzle of extra virgin olive oil and finally add the shrimp.
Turn off the heat, mix the couscous and serve in small single-portion tajines, hot or if you prefer cold.
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.
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