Origin and history of couscous
Couscous is a traditional dish from North Africa, especially popular in countries like Morocco, Algeria, and Tunisia. Its name comes from the Berber word "seksu" and it has become a staple food thanks to its versatility and quick cooking time. Over the centuries, couscous has transcended borders and is highly valued in various regions of Latin America, where it is adapted with local ingredients and goes by different names, although its original name is commonly preserved.
In some Latin American countries, such as Mexico and Argentina, couscous is consumed in both savory and sweet versions, incorporating native ingredients. Its popularity is also due to its ease of preparation and the nutritional value it provides. Traditionally, couscous is served with vegetables, meats, or sauce, but in this recipe it is combined with sun-dried tomatoes to provide a unique and distinctive flavor.
How to prepare Couscous with sun-dried tomatoes
To prepare this delicious and simple recipe, you will need the following ingredients: onion, sun-dried tomatoes, olive oil, couscous, and boiling water.
Steps:
Heat the oil in a skillet that has a tight-fitting lid.
Sauté the onions until they just begin to soften.
Add the tomatoes and continue sautéing for about 5 more minutes, or until the onions become translucent.
Pour in boiling water, stir, and bring back to a boil.
Add the couscous and stir.
Cover and simmer for 10 minutes.
Fluff with a fork when ready to serve.
