Couscous Perlato

Couscous Perlato is a traditional Maghreb dish made from semolina flour, water, and salt. The semolina is slowly cooked in water until it forms a thick paste, then it is formed into small balls and steamed. Couscous Perlato is typically served with a stew or soup. Stay tuned to know exactly how to make couscous Perlato at home.

Couscous brands

Basically, each country has its brand for example in the in the origin country of couscous they have some good brand "Dari", "Basmati" etc... And all these name belongs to local couscous factories. So, when you're looking for couscous brands choose a popular brand in your country that's better.

Couscous different types

In this whole world, there are many and many types of couscous and basically we can classify them into two parts, size and color. First, the are many sizes for couscous it start from 1 millimeter or less until 5 millimeters or a little more, each type has its use. And for example couscous perlato it is about a 2 or 3 millimeters.

Second, there are many colors for couscous there is the red one, green, brown, orange, and the most popular is the white one. And of course, when you go to taste there is a little different between them.

Is couscous a type of pasta or grain?

Actually, many people confused about couscous type and that's because its form. For example, Couscous perlato a little big and circle and when you look at it looks similar to chickpeas or beans. However, when you look at the ingredients it's almost the same ingredients with pasta. Pasta and couscous all made with flour and some other ingredients so couscous is a type of pasta.

What goes well with couscous perlato

Ok, as we mentioned before each country has its culture about couscous, however as we are talking about the origin couscous perlato we will use a little amazing compilation with it. We will use beef, some veggies like tomato, potato, onion, carrot, zucchini, and chickpeas. You can add whatever you want.

Couscous Perlato vs Moghrabieh recipe

Moghrabieh and couscous perlato are both popular types of pasta in Middle Eastern cuisine, but they have some key differences. Moghrabieh, also known as Lebanese couscous, is larger in size and has a chewy texture, while couscous perlato is smaller and has a finer texture. In terms of cooking, moghrabieh takes longer to cook and requires more liquid than couscous perlato. Both types of pasta can be used in a variety of dishes, from stews and salads to pilafs and side dishes. When it comes to choosing which one to use, it really depends on personal preference and the specific recipe you are making.

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How to make couscous perlato

Couscous perlato ingredients

• Couscous perlato
• Beef
• Salt
• Black pepper
• Chilli flakes
• Chickpeas
• Tomato
• Potato
• Garlic
• Carrot
• Zucchini
• Onion
• Red pepper
• Paprika
• Ginger
• Olive oil
• Tomato paste

Directions

• First, let's prepare the ingredients. Minced one onion, 3 garlic cloves, and tomato. Cut potato, carrot, and zucchini into slices. Cut beef into little pieces.
• Second, bring a pressure cooker and add some olive oil to it. Add onion and garlic and stir them for 2 minutes. Add beef, chickpeas, tomato, tomato paste, salt, black pepper, paprika, ginger, and chili flakes. Stir them well and close the pressure cooker. Let them cook for about 10 minutes.
• Next, add 2 cups of hot water to the cooker and close it again. Let it cook for another 10 minutes.
• َAfter that, let go and prepare the couscous. Bring a bowl and add a packet of couscous perlato. Add water to the bowl until couscous all cover. Stir well with hands until the water becomes white. Repeat the process once then drain it well from water. You can use colander or something has holes.
• When couscous is drained add 1 tablespoon olive oil and 1 teaspoon salt and mix well. Bring a couscous pot and add couscous above and water in the pot down. Let it cook with steam for about 30 minutes until it becomes soft.
• Now, let's back to the cooker. Add zucchini, carrot, potato, and 1 red pepper. Close the pressure cooker and let it cook until the vegetables cooked well.
• Finally, add couscous to the pressure cooker and let it absorb the sauce. Serve it hot.

Notes

• About chickpeas, it's better if but it already cooked this will help you a lot with cooking and you can gain some time. You can use another way to soft chickpeas a little bit. Bring a pot and add chickpeas then cover it with water and let it rest for one night before using it.
• There are two types of couscous perlato. You can cook it like a soup or you can decrease the amount of soup and make it a little dry. And both type are famous in Arabic countries.