Mexican Food > Gourmet Food
Brand Name: Roland
Couscous - Roland Cous Cous Precooked
Roland Couscous or Cous Cous is pure semolina of wheat, granular in appearance. It is the base for a variety of great dishes which add cooked vegetables, meats or chicken. It is low in fat, easy to digest and is an economical and welcome alternative to pasta or rice. Couscous is simply cooked by letting it soak (water, broth and other combinations) for about 10 minutes. Roland Couscous may also be made by soaking overnight in diluted lemon juice. At this point tomatoes, shrimp, herbs and spices can be added to make a summer salad meal.
Couscous is the separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.
Roland Couscous 12 oz
Couscous - Grano de Semolina Esponjado
El couscous es originario de Túnez, Argelia y Marruecos. Hay tanta variedad de couscous como pueda haberla de paellas en Valencia o de fabes o fabadas en Asturias. Los hay de pollo con cebolla y pasas, de carne de cordero, etc...
La Comida Marroquí
La comida marroquí está creciendo en popularidad debido a la gran variedad de especias y platillos que tiene. Las comidas normalmente comienzan con una serie de ensaladas frías y calientes. Pudiera servírsete el hummus (puré de garbanzo sazonado con pasta de ajonjolí), el falafel (tortillas fritas hechas de fríjol) o el tabbouleh (ensalada de trigo quebrado búlgaro), a esto le seguiría el tagine (estofado) y varios platillos con carne de cordero o pollo. Luego, las verduras y las carnes sobre el couscous (grano de semolina esponjados). Las especias más usadas son la canela, el comino, la páprika, la menta, el chile y el cilantro.
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