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 heats 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!

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 specially processed durum wheat grain. Couscous itself does not have a bright, pronounced taste, like, for example, buckwheat, which is more familiar to us. That is why couscous goes well with meat, poultry, and various vegetables. And a variety of spices and seasonings will make it even more fragrant. Couscous is especially popular in North African countries, but in recent years it has spread everywhere. It cooks very quickly, literally in a few minutes, which makes it an ideal dish for a quick breakfast. Like any other cereal, it is very filling even without any additives. Today I'm cooking couscous with vegetables in a slow cooker.

Ingredients:

• eggplant – 1 piece
• tomato – 1 pc.
• bell pepper – 1 piece
• couscous – 1 glass
• water – 300-400 ml
• odorless vegetable oil for frying vegetables

• number of servings – 4 pcs

How to cook couscous with vegetables in a slow cooker:

Wash and cut the eggplant, tomato and pepper. Those who wish can also add onions and garlic here. Pour oil into the multicooker bowl, add chopped eggplants, and set the “baking” mode for 40 minutes. Fry the eggplants until almost done. This may take different times in different multicookers. When the eggplants are almost ready, add chopped tomatoes and peppers to them, stir, salt, add seasonings if desired, I used curry and suneli hops.
Fry everything together a little, then add couscous and pour hot water. The amount of water may vary depending on the type of couscous; read the packaging for your cereal. Various manufacturers advise using water from one and a half to two parts to the volume of couscous.
Also, different types of couscous can be cooked for 3-5 minutes, and some types can simply be poured with boiling water. After pouring water, I continued cooking my couscous for 2 minutes on the same “baking” program, after which I turned off the multicooker and left it for 10 minutes. The couscous was infused in the slow cooker and imbued with the aroma of vegetables. Now you need to stir it well so that it becomes crumbly, and you can serve it to the table. Bon appetit!!! We thank Oksana Baibakova for the multicooker recipe!

Step 1: prepare the ingredients.

First, cover the countertop with a kitchen towel, place the couscous on it and sort through it, removing any kind of debris. There is no need to rinse it; we immediately pour the grains into a clean bowl, place the rest of the ingredients that will be needed to prepare the dish on the countertop, and proceed to the next step.

Step 2: Prepare the couscous in the slow cooker.

We insert the plug of the multicooker into the socket, fix the Teflon bowl in it, pour in the required amount of purified water and turn it on “Steam” or “Steam/Pasta” mode for 5 minutes.
As soon as the liquid boils, add salt and prepared couscous to taste. Immediately close the kitchen appliance with a tight-fitting lid and set the new mode “Warm up” for 15 minutes.

After the multicooker turns off, notifying you with a corresponding buzzing, squeaking or beeping sound, add a little butter to the finished dish. Lightly mix the quickly melting fat with the porridge. It is better to do this with a wooden kitchen or silicone spatula or a special plastic spoon so as not to damage the Teflon coating. Next, we keep the aromatic food in a heated bowl under a tightly closed lid for another 5–10 minutes, and then we taste it.

Step 3: Serve the couscous in the slow cooker.

After cooking, the couscous in the slow cooker is infused a little and then served hot as a side dish or main course. This porridge can be served in different ways, for example, simply by adding another portion of butter, salad, fried, stewed or baked vegetables, meat, poultry or fish. This dish is very fond of spices: thyme, savory, oregano, basil, marjoram, and mint, especially if served with sea creatures. So ordinary boiled couscous can be safely called an ideal basis for preparing culinary masterpieces. Enjoy and enjoy simple food!
Bon appetit!

After the couscous is ready, it can be infused in a closed steamer along with canned sweet corn or green peas and fresh finely chopped herbs, in this case you will get a slightly complex, but very tasty side dish for fish or poultry;

Want to make sweet couscous porridge? Then cook it in milk with the addition of cinnamon or vanilla sugar, and if desired, you can add chopped dried fruits or dried berries to the boiling liquid;

Would you like to try spicy couscous porridge? In this case, the water can be replaced with meat or vegetable broth and some aromatic spices can be added there, the set of which can be adjusted and modified depending on what dish you will serve with, for example, if with chicken, then spices for poultry are suitable, for pork and beef - for meat.

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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