Cuscus Pisellini - Nacional

Short Description

Couscous Pisellini Couscous is a Berber dish originally from the Maghreb (northwestern region of the African continent) . It consists of a preparation of cereal semolina, mainly wheat, when the semolina is kneaded by hand with a little water until it is transformed into small grains that must be steamed in a couscous pan and served with a sauce that may have been made on the part. bottom of the couscous pan. In Tunisia, couscous has the; status; of a national dish, but in Morocco and Algeria it is practically the dish of the day. The sauce that accompanies the couscous can be a vegetable-only stew, or have meat or fish (especially in coastal areas). In Tunisia, the most popular couscous is made with lamb and dried fruit, but the most famous is made with the lamb's stomach stuffed with aromatic herbs and other spices. In Morocco, the most popular is served with a seven vegetable sauce, which is traditionally served on Fridays after midday prayer, while the sweeter recipe, with almonds, caramelized onions and various spices, is reserved. for festive days. Couscous was chosen as the third most popular dish for the French in 2011. Due to its small size, the couscous are very resistant to cooking, which makes this pasta format ideal for soups such as soup.

Long Description