What to make with couscous, garbanzo beans and curry
Couscous is pasta made from semolina flour and pairs perfectly with curry and garbanzo beans.
What to make with couscous, garbanzo beans and curry
Curried Garbanzo Beans and Couscous
Ingredients
2 - 15 ounce cans
garbanzo beans
2 tablespoons
vegetable oil
2 yellow onions,
minced
2 cloves garlic,
minced
2 teaspoons ground curry
1 teaspoon ground cinnamon
1 teaspoon ground
cumin
1 teaspoon ground
coriander
1 teaspoon cayenne
pepper
1 teaspoon ground
turmeric
1 tablespoon
preserved lemons
Directions
Heat oil in a large pot
over medium-high heat and sauté onions, garlic, and spices. Stir in beans and preserved
lemons. Heat for 5 minutes and serve over couscous.
About Couscous
To the Amazigh or Berber people, spices are very important to every
couscous dish. If there is no spice then it is not a Berber dish. Couscous is
often mistakenly called rice but it is actually pasta made up of tiny pearls of
wheat dough made from durum wheat.
Spices are the most important ingredient in Berber cooking; the most commonly
used spices are cinnamon and cardamom. The chief food is couscous made of
millet-flour kneaded with milk.
The flour is ground between two stones placed one on the top of the other, the upper one having one or two handles by which it can be moved around. Couscous and Tagines are the principal dishes for every day, special feasts and celebrations.
Semolina flour is ground from durum wheat and is usually used to make pasta. Couscous, often mistakenly called rice, but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat.
Durum wheat is very hard wheat with high protein content. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products.
Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives the pasta its golden hue.
One cup of cooked couscous has about 176 calories compared to 221 calories in one cup of cooked elbow pasta, and 360 calories in one cup of cooked brown rice.
The flour is ground between two stones placed one on the top of the other, the upper one having one or two handles by which it can be moved around. Couscous and Tagines are the principal dishes for every day, special feasts and celebrations.
Semolina flour is ground from durum wheat and is usually used to make pasta. Couscous, often mistakenly called rice, but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat.
Durum wheat is very hard wheat with high protein content. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products.
Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives the pasta its golden hue.
One cup of cooked couscous has about 176 calories compared to 221 calories in one cup of cooked elbow pasta, and 360 calories in one cup of cooked brown rice.
