How to cook couscous in a slow cooker with lamb. Couscous porridge with milk Cooking couscous in a slow cooker

Couscous is one of the most popular dishes in many Arab countries, consisting of small semolina grains repeatedly coated with a thin layer of flour. Let's learn with you how to cook couscous in a slow cooker and delight your guests with a tasty and nutritious dish.

Recipe for couscous in a slow cooker with meat

Ingredients:

• couscous – 200 g;
• chicken fillet – 300 g;
• carrots – 100 g;
• salt - a pinch;
• water – 500 ml;
• cinnamon - to taste;
• vegetable oil;
• ground black pepper.

Preparation

To prepare couscous in a slow cooker, first prepare all the vegetables. Peel the onion and chop finely. Peel the carrots and grate them on a fine grater. Chop the chicken fillet into small cubes. Now take a cast iron pot, pour a little oil on the bottom and sauté the onion in it for about 3 minutes, stirring occasionally. Add the carrots, mix, fry for another 3 minutes, and then add the fillet to the fryer and cook everything together over low heat for 10 minutes. Then add water and bring to a boil. Add salt, add cinnamon, pepper to taste, mix. Pour in couscous, immediately close the cast iron pot with a lid and remove the dish from the heat, letting it sit for 5-7 minutes. During this time, the couscous should swell well and absorb all the liquid. When serving, sprinkle with any fresh herbs.

Couscous recipe in a slow cooker

Ingredients:

• dry couscous – 200 g;
• butter – 50 g;
• raisins – 50 g;
• carrots – 1 pc.;
• dried apricots – 50 g;
• prunes – 50 g;
• water – 2 tbsp.

Preparation

Let's consider another method, in a slow cooker. Place butter on the bottom of the bowl, turn on the “Baking” mode and melt it. Then add the grated carrots and fry for about 15 minutes. Next, lay out pre-washed and soaked dried fruits: raisins, prunes, dried apricots. Mix everything thoroughly, pour in the couscous, add water, close the lid and wait for the signal that it is ready. Now put the porridge on a plate, add another piece of butter, stir and serve along with fresh vegetables to the table, garnishing the dish with herbs.

Couscous is a new and very fashionable trend in modern cooking. Couscous is made from durum barley or wheat. The product is completely natural, the taste is completely different from all other cereals, there is nothing to compare it with. But the taste of couscous is simply great! And this cereal is absolutely universal, both for preparing spicy, salty or sweet side dishes and full-fledged independent dishes. Like any cereal, you can stuff cabbage rolls, bell peppers, and cook zrazy with couscous.

Couscous absorbs all the smells and tastes of the ingredients that are cooked with it; it does not overwhelm the main dish. But it only emphasizes. Thanks to these features, you can stock up on a large pack of cereal and cook completely different dishes every day, adding or subtracting one ingredient of sauce or herbs - the taste will be radically different. In a slow cooker, couscous can be prepared very quickly and unnoticed by the modern housewife.

The main thing is not to worry if all the water does not boil away during the cooking process, the couscous absorbs the right amount of liquid, and the rest can be drained.

To prepare couscous in a slow cooker you need 30 minutes of time, the number of servings is 2-3 pieces.

Ingredients:
Couscous grits – ½ multi-cup
Purified water – 1 multi-glass
Dried herbs (parsley, dill) – 1 teaspoon
Dried garlic – ½ teaspoon
Fresh herbs (dill and parsley) - 3-4 sprigs each
Canned corn – ¼ can
Butter – 1 tablespoon
Salt – 1 teaspoon

Cooking steps:
To prepare spicy couscous, be sure to purchase dried garlic; if you can’t find it, dry it yourself (just grate a couple of cloves on a fine grater and let it sit in the sun for a day).
We buy everything we need and set it for ourselves.

Mix the couscous with dried herbs and garlic before cooking, and add the remaining ingredients at the end of cooking.

We fill the multicooker bowl with water. The water level should extend no more than 1 centimeter above the couscous; couscous does not boil too well, so do not overdo it with the liquid, otherwise it will have to be drained.
Set the “Steam/Pasta” program, time 5 minutes. When the multicooker “calls” you to add the cereal, open the lid, pour out the couscous, add salt, stir well. Cook the couscous on the “Stew/Soup” program for 25 minutes.

At this time, wash the fresh parsley and dill and chop finely.

Check the readiness of the couscous, add canned corn and fresh herbs

Mix everything well in the slow cooker.

Place the finished couscous in a deep plate and mix generously with butter.

We serve couscous as an independent dish; bread can be offered upon request, as well as drinks.
If you plan to use couscous as a side dish for a meat dish, you should not add corn and fresh herbs.

We cook quickly and eat with pleasure!
Bon appetit!
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I usually cook it as a side dish, but today I decided to make couscous porridge with milk to offer my daughter for breakfast. It turned out really tasty. Now I know that sometimes I will cook for the whole family in the morning. And I recommend you try it.

Ingredients

Recipe Information

• Type of dish: porridge
• Cooking method: steaming
• Servings:2
• 10 min

• couscous grits – ½ cup
• sugar – 1-2 tsp. (taste)
• milk – 0.5 l
• vanilla sugar – 1/3 tsp.
• salt - a pinch
• butter – 25 g (to taste).

How to cook milk porridge from couscous in a saucepan

Pour milk into a small saucepan. For such purposes, I usually use stainless steel utensils. Bring to a boil, add vanilla sugar, a pinch of salt and sugar to taste. Then remove the boiling, aromatic and tasty milk from the heat.


Without rinsing, pour the couscous into the pan. Mix.


Add a piece of butter. Cover with a lid. Time it for 5 minutes and let the porridge steep.


After the specified period of time, the couscous will still be a little liquid. But the longer it sits, the thicker it will be. Therefore, let’s hurry to set the table and start the meal.


The couscous with milk turned out delicious, sweet, with a pleasant vanilla note that perfectly enhances the taste of the dish.


If desired, add berries or dried fruits.

All that remains is to wish you a pleasant meal.

Couscous with milk in a slow cooker

In a slow cooker, milk porridge from couscous cereal is even easier to prepare. You need to bring the milk itself to a boil using the “cooking”, “stewing” or “steaming” program.

Attention!

Just don’t forget to line the sides of the bowl with butter so that the product doesn’t run off, as often happens.

You don't have to close the unit lid. After the milk has boiled, add the cereal, add sugar and salt and be sure to disable the program that was installed.

Let stand under closed lid for 5-10 minutes.

Add butter to the finished dish.

On a note

Couscous, like other milk porridges, quickly swells and absorbs liquid after cooking. It is recommended to serve hot immediately after complete readiness. As for the amount of milk, consider your preferences. If you like thin porridge, use more milk and vice versa.

Regular milk can be replaced with condensed milk. Just pour boiling water over the couscous. Then after it swells, add two or three tablespoons of condensed milk. But then you don't need granulated sugar.

If the milk is fatty, you don't need to add butter. This particularly applies to homemade products.

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How to cook couscous in a slow cooker? What components are needed for this? You will find answers to these and other questions in the article. Couscous is not the most popular food item for residents of the CIS countries. But in vain, because this cereal contains a huge amount of various vitamins and minerals. It is prepared simply and quickly, so even the most inexperienced cook can handle it. And cooking couscous in a slow cooker means making your life easier. Let's look at some interesting recipes for this dish below.

Cooking secrets

Couscous cooked in a slow cooker is guaranteed to be nutritious, aromatic and tasty. It is important to know which seasonings are best to use when cooking these dishes, because couscous absorbs all the odors well. The most successful spices for creating appetizing couscous are:

• cardamom;
• curry;
• nutmeg;
• Chile;
• ginger.

If you refuse to eat garlic or onions for some reason, you can try another great seasoning - asafoetida. It gives couscous a special piquancy.

There is one more little secret. To give the spices more flavor and aroma, fry them in boiling oil, preferably cow's oil, before adding it to the cereal.

You can also make milk porridge from couscous for children. And if you add a couple of spoons of honey instead of sugar to such a dish, you will get a tender and sweet culinary creation.

Many cooks combine couscous with meat or various vegetables. In such cases, they cook the cereal in broth, because this gives the dish an even more intense taste.

Simple recipe

So how to cook couscous in a slow cooker? We take:

• two glasses of water;
• 1 glass (without slide) couscous;
• one tbsp. l. (with a slide) cow's butter;
• spices and salt (to taste).

How to cook?

This recipe for couscous prepared in a slow cooker suggests following these steps:

1. First, pour water into the multicooker bowl, add spices and salt.
2. Select the “Steam” program, cooking time is 3 minutes. Close the lid and wait for the water to boil.
3. Pour a glass of couscous into boiling water and stir well.
4. Next, add cow’s butter to the bowl of the device and turn on the “Warming” program.
5. Leave the porridge in the closed device for 7 minutes, after which the finished dish is served.

If you want to follow the advice given above (regarding seasonings), then the cooking algorithm is slightly transformed:

1. First, add spices and oil to the multicooker, select the “Steam” program for 4 minutes.
2. When the butter melts and the seasonings give off a rich aroma, you need to pour in water and repeat all the steps, as in the previous version of preparing couscous.

If you don’t want to add seasonings to the dish, then it’s easier to use the first recipe; the couscous will still turn out very appetizing.

With meat and vegetables

How to make couscous with vegetables and meat in a slow cooker? This cereal does not require cooking, as it steams perfectly in hot water or meat broth. That is why couscous should be added to the dish when the rest of the ingredients are ready.

As for meat, you can use any fillet. With chicken you will get a dietary dish, and with pork you will get a fatty dish. You can also use pork loin, then the broth will not be very fatty. If desired, you can also take, for example, rabbit or beef.

If a lot of juice is released during frying the meat, you don’t need to add water. Serve couscous with meat along with vegetable soup for the main course or as an independent dish for dinner. So you need to have:

• one carrot;
• couscous - 100 g;
• 100 ml water;
• 300 g meat fillet;
• 50 g onions;
• 15 ml lean oil;
• spices for chicken - 0.5 tsp;
• salt - 0.5 tsp.

How to cook couscous in a slow cooker? Follow these steps:

1. Defrost the meat first. If it's on the bone, cut off the loin. Peel the vegetables and rinse with clean water. Cut the onion into small cubes.
2. Select the “Frying” mode on the display and wait until the vegetable oil warms up. Then add the onion to the oil and fry for 5 minutes.
3. Grind the carrots using a coarse grater. Add it to the onion and fry for 3 minutes.
4. Cut the meat fillet into medium or large pieces.
5. Add the meat to the frying vegetables, stir and fry for another 4 minutes.
6. Pour a little water, add salt to taste and spices. Stir the contents with a spatula.
7. Close the lid and turn on the “Extinguishing” program for 1 hour. If you took chicken fillet, then 30 minutes will be enough.
8. Open the lid after the signal and pour out the couscous in an even layer (no need to rinse it with water).
9. Mix the cereal with vegetables and meat, close the lid and leave for 15 minutes in the “Warming” mode.
10. Before placing the porridge on plates, stir the contents with a spatula.

With vegetables

Nutritionists consider couscous to be a miracle food that provides maximum benefits to the human body. By the way, this cereal is made from wheat. To create a delicious dish, take:

• 4 cloves of garlic;
• two multi-cups couscous;
• cilantro - 20 g;
• mixture of frozen vegetables (zucchini, beans, sweet peppers) - 250 g;
• one onion;
• olive oil - two tbsp. l.;
• one carrot;
• vegetable oil - 0.5 tsp;
• salt.

Prepare this dish as follows:

1. Wash vegetables and herbs. You don't have to defrost the frozen vegetable mixture.
2. Chop the greens, finely chop the onion, carrots into medium pieces and garlic into large pieces. Sprinkle the bottom of the multicooker bowl with vegetable oil, fry the onions, carrots and garlic in it until soft on the “Fry” mode. Add the vegetable mixture and fry until done.
3. Now add the couscous, pour boiling water over everything so that the water slightly covers the cereal. Close the device and turn on the “Extinguishing” mode for 5 minutes.
4. Next, open the lid, add salt, stir. The couscous absorbed all the water and increased in size. Pour in another multi-glass of boiling water, add herbs, stir.
5. Now close the lid and leave the dish in the “Keep Warm” mode for 5 minutes.
6. Drizzle olive oil over the couscous, stir and serve.

If you want the dish to have a richer taste, use meat or chicken broth instead of water.

In the Redmond multicooker

How to make delicious couscous in the Redmond multicooker? You will need:

• 200 g couscous;
• 400 ml water;
• 20 ml olive oil;
• salt.

Prepare this simple and very tasty dish like this:

1. Place the couscous in the bowl of the device, add salt and oil, pour in water.
2. Close the lid and press the "Heat" button. Cooking time is 15 minutes.
3. Now click the “Cancel” button and place the food on plates.

Bon appetit!

It is useful to keep grains such as couscous at home. Its advantage is that it is prepared in literally 5 minutes. This always helps out when you want to have a quick snack, but without harming your figure and health. Plus, the porridge is filling, so it protects against hunger for a long time.

Couscous porridge with milk cooks quickly in a slow cooker, so it will be an excellent alternative to sandwiches and cereal for breakfast. Thanks to the slow carbohydrates in its composition, the feeling of fullness remains longer, as a result there is no risk of picking up high-calorie chocolates.

What you need for cooking

Couscous with milk in a slow cooker is prepared from the following ingredients:

• milk - 1.5 tbsp;
• cereal - half a glass;
• sugar and salt to taste;
• butter - 2 tbsp. spoons.

To diversify the dish, you can add berries, fruits and vegetables. Pumpkin, raspberries, strawberries, bananas, baked apples, and blueberries are suitable for porridge. The pumpkin will have to be cooked the night before. Add vanilla if desired.

In total, it takes 10-15 minutes to prepare couscous milk porridge in a slow cooker.

Step-by-step instruction

The recipe is very simple. The main difficulty is keeping track of the milk. To prepare, follow these steps:

• Pour milk into the multicooker, add vanilla, sugar and salt to taste. Bring it to a boil on the “Cooking” mode. In different models of the device, this mode may be called “Stewing” or “Steaming”.
• Then the multicooker is switched to the “Heating” mode and the product is added. Mix everything thoroughly, add a piece of butter. Simmer for 5-10 minutes with the lid closed.
• Place on plates while the couscous is still liquid. It thickens quite quickly.

The porridge turns out tender with a light vanilla aroma. If desired, the dish is sprinkled with berries or slices of pre-cooked pumpkin. You can also add a little cinnamon or nutmeg. The porridge takes on oriental notes.

To make it tasty the first time, there are several tricks on how to cook couscous in a slow cooker with milk.

• The cereal swells quickly, so it must be applied while still hot.
• The amount of milk and cereal can be changed depending on preference - thick or liquid.
• Instead of regular milk, condensed milk is suitable. To do this, the cereal is cooked in water, and after swelling, a couple of tablespoons of condensed milk are added to it. But then you don't need sugar.
• If milk has a high fat content, you can do without butter.

You can experiment with couscous porridge. This makes it even tastier and healthier.