Un altro cereale adatto per l’estate è il cous cous .
I minuscoli grani del cous cous si ottengono da lunga lavorazione delle semole di diversi chicchi macinati grossolanamente (grano duro, orzo, miglio: è possibile ottenere il cous cous da quasi tutti i cereali).
Questa lenta e paziente lavorazione, che ha visto le mani di milioni of North African women, is today largely replaced by mechanization. It contrasts with an incredible speed of cooking.
The couscous cooks it in five minutes (5!) And is also perfect for those who need (casual or not) to transit in the kitchen when you fly. For the cous cous
remains wide and it becomes a paste is important, however, in these five minutes to just a few easy steps. We see such
1: Allow about 80g (half cup) couscous per person
2: put it in a bowl and sprinkle with a little olive oil. Then stir with a fork. The oil will form a film Protective around each tiny grain, so you do not help to stick to its neighbors
3: Heat a sufficient amount of salt water in a saucepan until boiling
4: Pour the boiling water to cover the cous cous as a veil
5: let stand 5 minutes covered with a flat
6: the 5 minutes uncovered and shelled the couscous gently with the tips of the fork.
Magically, what looked like a single block, it will become grainy in many grains, ready to be eaten together with meat, fish or vegetables.
My advice is as always to choose a cous cous full biological and possibly (but seems to be almost impossible to find if not full of organic food stores), then no matter if wheat, barley, corn or rice. All are delicious, even so, on their own. A bit 'like hotcakes.
And the fact I recommend you replace bread as an accompaniment to the dishes you want.
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