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Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. [8] [9]: 18 [10] Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.
T'aam b'l-hchim or dried meat couscous: a type of couscous dish that is made with dried meat as a main ingredient. [40] T'aâm b'l-khlî or confit meat couscous: Confit meat couscous is a type of couscous dish that features meat that has been cooked using the confit method. Confit is a French term that refers to a method of cooking meat in fat ...
2 tsp dried oregano leaves, crushed; 1 can (14.5 ounces) diced tomatoes, drained; 1 / 2 cup Kalamata olive, pitted and sliced; hot cooked couscous; Directions. Coat the fish with the flour.
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A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. [1] This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats.
You can also use a wet brine to improve the flavor and texture of boneless and skinless chicken breasts using a ratio of 1 tablespoon of salt for every cup of water.
Algerian couscous with vegetables. Poultry and beef are also used—other, more uncommon types of meat such as game, birds and venison are considered a delicacy. In the south, dromedary is also eaten. Meat could traditionally be dried in regions such as Kabylia as a way to preserve the meat for long amounts of time. [citation needed]
Volume to mass conversions for some common cooking ingredients; ingredient density g/mL [note 5] metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL [note 6] g oz g oz g oz water [note 7] 1 [note 8] 249–250 8.8 283–284 10 236–237 8.3 [note 9] granulated sugar 0.8 [20] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6 [20 ...