Couscous plant family standing strong smell of wheat in the air. Compressed smell and addictive. I travel for me semolina from room to room, watching with great interest and curiosity Another innovative manufacturing process that follows this tradition.
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Large machinery, bright and noisy steam, arbitration, filtering, drying, weighing and packing rapidly and uniformly. The smallest and oldest factory on the outskirts of Netanya provides the fine couscous packaging Shriki, medium and full all over the country and abroad.
As a children's menu is very familiar to her, I already know the traditional food from North Africa has become commonplace and love among the children of Israel. Couscous also featured in my home. Mostly "dry", as a supplement Fhmmtit simple and easy to prepare. But sometimes, when a host leaves the wind and can spend a little more thought and creativity family menu, I use couscous as raw materials.
Adding a mixture of tenderness and great burgers and wraps flakes cooked couscous, roasted crispy patties will be pleasurable. Mix mixture muffins and quick adding overflowing cup of couscous, in order to give moist and juicy. And bakes homemade granola, so beloved children, whole wheat couscous adds little, and there a wealth of nuts, grains and sweetness.
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Granola muesli with couscous
Materials (6 servings):
• 2 tablespoons coconut oil or canola oil or butter
• 1/3 cup Sedan natural with no added sugar
• 1 tbsp demerara sugar
• 1 cup whole oats (not instant)
• 1 cup sunflower seeds and pumpkin seeds
• 1 cup almond chips and pecans broken
• 1 heaping cup cooked whole wheat couscous according to the manufacturer's instructions
To serve:
• 3 cups of yogurt
• Cut a variety of seasonal fruits
Preparation:
1. Preheat oven to 170 degrees. Line a mold with baking paper.
2. Mix all the ingredients, so that the oil and Silan wrap all the dry ingredients evenly.
3. Mfrzim format evenly and bake for about 20 minutes. During baking, stir the mixture in the pan to evenly Stzhib.
4. After baking, let the mixture cool down and harden (coming out of the oven when the granola mixture is still not crisp, but when dry out is you get the desired consistency).
5. Serve: Pour the yogurt cups, sprinkle with granola, seasonal fruit garnish and serve immediately.
Muffins olives, cheese and couscous
Materials (approximately 12 units);
• 1 cup self-rising flour
• 1 cup cooked couscous medium according to the manufacturer's instructions
• 1/2 teaspoon salt
• 2 eggs
• 1 cup (250 grams) Cottage
• 100 grams of grated Parmesan cheese
• 1/2 cup milk
• 50 g butter, melted
• 1/2 cup green olives, pitted and chopped
Decoration: a handful of couscous
Preparation:
1. Preheat oven to 175 degrees.
2. Mix all the ingredients and fill dents format designed for baking paper crowns to 2/3 their size. Sprinkle couscous ready for decoration.
3. Bake about 15 minutes until a toothpick stuck in pastry came dry.
Salmon croquettes and cauliflower couscous topped with crispy
Ingredients (for 4 servings):
Cutlet:
• 200g fillet of white fish (bream, mullet, bass) clean skin and bones (fresh or frozen)
• 1 cup cauliflower
• 2 cups finely cooked couscous according to the manufacturer's instructions
• 6 tablespoons flour
• 1 egg
• The handful of tarragon
• The handful of parsley
• The handful of coriander
• 1/2 onion, peeled and chopped
• 3 cloves garlic, peeled
• Salt to taste
• freshly ground black pepper to taste
• 1 cup cooked couscous thin coating according to the manufacturer's instructions
• Oil for frying
To serve:
• 1 bunch asparagus, peeled
• 4 cups cauliflower florets
• 1/3 cup olive oil
• grated lemon zest from 1 lemon
• 1 tablespoon coriander seeds, ground
• Salt to taste
• freshly ground black pepper to taste
Preparation:
1. Prepare the vegetable serving: Cook the asparagus in boiling salted water about 4 minutes and cool Miid.mhmmim oven to 180 degrees. Mix the cauliflower and roast for 20 minutes. Keep overflowing cup cutlet rest and keep serving.
2. Prepare the meatballs: In a food processor grind the ingredients of lumpy mashed patties but uneven season.
3. Sprinkle cooked couscous on the work surface, roll meatballs and lubricated with clean hands and wrap couscous.
4. Heat oil in a large skillet 1 cm in height and fry the patties on both sides for about 6 minutes.
5. Serve the meatballs on a bed of vegetables.
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