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Video: Cous cous: 3 Christmas recipes to copy
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Let's face it: yes, winter is beautiful, with snow, parties, gatherings with relatives, various ceremonies and all the usual ritual of each end of the year. But above all, let's be honest, how beautiful party lunches are. Too bad, however, that they are always a little alike: mixed appetizers, a first course of substance, such as baked pasta or lasagna, a second course of meat or fish and the inevitable final panettone.
Sometimes, on the other hand, it would be nice to change symphony and maybe avoid spending the days before the holidays plugged in the kitchen to pick between pots and stoves. A mirage?
Not at all: today there is a solution and it is called couscous Martino, the first couscous made from wholly Italian grains, rigorously selected and processed in the factory on the slopes of Matese, in Molise, where even the water, coming from the nearby springs, gives the product unique characteristics of quality and genuineness. But above all, Martino couscous is ready in just five minutes: just hydrate it with water and in an instant you will have a healthy, complete and so good dish that it does not look bad on our festive tables.
And if you need some ideas, here are three splendid recipes, signed by Dissapore, to be prepared quickly.
Cous cous with chicken, chickpeas and vegetables
Ingredients for four people
- 200 g of Martino couscous
- 200 gr of water
- 300 g of chicken breast cut into thin strips
- A zucchini cut into cubes
- A carrot cut into cubes
- 300 grams of canned chickpeas, previously rinsed
- Half a sliced onion
- Two tablespoons of flour
- salt
- Extra virgin olive oil
- A clove of garlic
- A knob of butter
- A few sprigs of thyme, marjoram, oregano or other herbs to taste
Preparation
Take the chicken strips, flour them, put them in a pan where you have melted some butter and cook them for a few minutes, adding salt to taste. In another pan, put the oil with a clove of garlic, heat it, remove the garlic and add all the vegetables together, adding salt to taste; cook for about ten minutes; finally add the rinsed and drained chickpeas, cook for a few more minutes and remove from the heat.
Put the Martino couscous in a bowl and pour boiling water over it, salted with half a teaspoon of salt; cover and inflate for five minutes. Then shell the couscous with a fork, add the chicken, vegetables and a generous teaspoon of fresh thyme, seasoning with salt. Serve the dish warm.
Vegetarian couscous
Ingredients for four people
- 200 g of Martino couscous
- 200 grams of boiling water, salted with half a teaspoon of salt
- Half a sliced onion
- An eggplant cut into cubes
- One courgette cut into cubes
- A pepper cut into strips
- A dozen salted capers (put in water for 10 minutes to lose the salt).
- A dozen cherry tomatoes such as datterini or Pachino
- A handful of pitted black olives
- Origan
- Extra virgin olive oil
- salt
- A few mint leaves
Preparation
In a large pan put four tablespoons of extra virgin olive oil with the sliced onion and cook for about a couple of minutes (it must not be fried). Then add the aubergines and cook for five minutes; add the peppers and courgettes and cook for another ten minutes. At the end add the capers and olives. Add the halved cherry tomatoes and season with salt.
Pour the Martino couscous into a bowl and pour boiling salted water over it; cover and swell for five minutes, then shell the couscous with a fork, adding a couple of tablespoons of olive oil. Add the vegetables, mix everything, sprinkle with oregano, season with more salt and finish with the hand-torn mint leaves.
Put everything in the refrigerator and remove a quarter of an hour before serving. To taste, add wedges of hard-boiled egg or cubes of cheese.
Sweet cous cous
- 200 g of Martino couscous
- 100 g of water and 100 g of filtered orange juice
- 50 g of unsalted pistachios
- 100 g of chopped dates
- 100 g of toasted almonds
- 30 g of sugar
- two tablespoons of honey
- 50 grams of raisins previously soaked in warm water
- Half a teaspoon of cinnamon
- A small knob of butter
Preparation
Put the water, orange juice, sugar and honey in a saucepan and bring to a boil. Put the Martino couscous in a bowl and pour the hot liquid over it. Cover and let it swell for five minutes.
Then shell the couscous with a fork, add a knob of butter, add the dates, raisins, toasted almonds and chopped pistachios. Finally add the cinnamon, mix and put in the fridge. Take out a quarter of an hour before serving.
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