what kind of food couscous?

As for cuscus companion of pasta

Being the import food store and the restaurant etc it reached the point where you happen to see frequently, it reached the point where gradually attention are received, “the cuscus”.
Recently from the acquaintance, “being raw materials tsu [te] what of the cuscuses?”You can eat also the te, “through the fire?”Because with there is many a thing which is heard, we would like to introduce a little here.

The cuscus to designate the deyuramu wheat which is the hard wheat as the powder, soak the moisture, and to a granularity after steaming, it is something which it makes dry.
… With, just a little it is thought to like to receive here, but the deyuramu wheat which is the raw materials of the cuscus is the same as the raw materials of certain ones where everyone is knowing well, but is, you probably will be understood or,…

Certainly, the person who is understood it is many, don’t you think? probably will be.So, this cuscus, to tell the truth it is the same as the raw materials of the dry pasta.As for the cuscus and the dry pasta, the companion who is made from the deyuramu wheat and water.The cuscus the smallest dry pasta, with saying, it probably is not overstatement.

As for “cuscus”, just a little complicated word

now, the dried pasta is, long and short pasta, such as pasta, just as there are many types of, also fine grain couscous, medium-grained, some, such as different types of whole grain, such as large grain size and various.

oh yeah, but we want to explain a little bit here so as not to confuse, durum wheat flour was granular is, said the couscous just. but in fact, this small steamed couscous granular further, meat and fish, multiplied from objects on top of stewed vegetables, etc. dish name , this is also, it is now known as the couscous.

pasta and noodles, i think if it is possible and easy to understand or believe in the same way as noodles, etc., the name of itself and processed goods, dishes with the name of their processed products that match then there are.
oh-ku,, so a little confusing, here is the thing of granular couscous , what became cuisine cooking couscous i think i want to recommend as.

couscous is the gift of wisdom of the indigenous people of north africa

now, couscous dishes commonly sold in stores because french cuisine, would not it also come who thinks that french food.
but this dish, morocco actually, tunisia, there in the traditional cuisine of the indigenous people of north africa such as algeria berber, it has been a food staple for thousands of years as.

couscous was born in north africa, country located in the african continentin addition to, france had been ruled as a colony in north africa, spread to sicily and italy, beginning with spain and from geographical conditions, such as.

and now is cooking couscous, conveyed in a style that matches the culture and customs of the land, continue cooking couscous is still new in many countriesbeing created and.

here is a taste of couscous!

never ceases to charm and couscous is to attract people, why in the hell what kind of place ·.
although he considered various, personally, first, wheat and the sweet fragrance of rustic feel to each digest, paralimni and texture and was.
i think it is not certain whether this per.

in, and point to maximize its attractiveness or what exactly.
it is fittingly, steamed in the way, would not say it.

mean that, the next steamed couscous of north africa who introducing the.
when there is no time, but sometimes they steamed up too easily, the taste of steamed couscous carefully raised is exceptional yappari! please look up the challenge means.

the way, from the dry couscous steamed up once (through the fire from) because the dried, can be eaten alone back in hot water.

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