Couscous, that unusual tiny pasta originating from North Africa, is becoming increasingly popular in our region.

Although it’s not part of traditional Balkan cuisine, this versatile side dish is winning over gourmets with its simple preparation method and exceptional nutritional value. But how do you prepare perfect couscous? Is it really as easy as many claim? Why should we include it in our diet at all?

What is Couscous Actually?

Couscous is neither rice nor pasta in the classical sense—it actually consists of tiny granules made from semolina, a type of coarsely ground durum wheat flour. Historically, couscous originates from North Africa, and its name comes from a Berber word meaning "well rolled" or "well formed," describing the traditional method of preparation.

For centuries, it was a staple food of the people of the Maghreb region—which includes Morocco, Algeria, Tunisia, and Libya. Due to French influence in these countries, couscous made its way to France as early as the 17th century and gradually spread across the European continent. In North African countries, couscous is often served on Fridays as part of a family meal with almost ceremonial significance - writes N1.

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Nutritional Value of Couscous

Before we move on to preparation, it's important to understand why couscous is a valuable addition to our diet. This food has an impressive nutritional profile:

One portion of couscous (about 100 grams) contains approximately 175 calories, making it a lighter alternative to pasta or rice. It’s rich in the B-complex vitamins, especially thiamine, niacin, vitamin B6, and folic acid, which are crucial for energy metabolism and nervous system health.

Couscous is also extremely rich in minerals, especially selenium and potassium. A cup of cooked couscous provides about 40% of daily potassium needs and up to 60% of selenium needs, a powerful antioxidant that helps fight free radicals and boosts immunity.

Unlike white rice, couscous contains a significant amount of dietary fiber, meaning it keeps you full longer and helps regulate blood sugar levels. This makes it ideal for people watching their weight or managing diabetes.

Modern Way of Preparing Couscous

Today, instant couscous is most commonly available on the market—it’s pre-steamed and dried, which significantly shortens cooking time. This version is far from the traditional preparation method but is perfect for the fast-paced modern lifestyle.

Basic recipe for preparing instant couscous:

Measure the couscous into a deep bowl (one cup of couscous is enough for 2–3 servings as a side dish).
Add salt to taste and a little olive oil for better flavor.
Heat water or broth to boiling. The ideal ratio is one part couscous to one and a half parts liquid.
Pour the hot liquid over the couscous, stir quickly, immediately cover, and let it sit for 5–7 minutes.
Once the couscous absorbs all the liquid, fluff the grains with a fork or your fingers (once cooled enough). This step is crucial for achieving a fluffy texture.

Here’s a little secret from professional chefs: before serving, add a bit of butter or olive oil and stir gently—this will make the couscous incredibly creamy and tasty.

Traditional Couscous Preparation

Although today’s instant couscous is convenient, the traditional preparation is fascinating and requires special skills and time.

Originally, couscous was made by hand, rubbing semolina with water in large wooden bowls. This process would take hours, during which tiny granules were gradually formed. The grains would then be sifted, and those too large would be reprocessed.

Cooking traditional couscous requires a special pot—the couscoussier—which has two parts: the bottom, where meat and vegetables are placed in water or broth, and the top with a perforated bottom where couscous is placed. Steam from the bottom part slowly cooks the couscous while it simultaneously absorbs the aroma of the meat and vegetables.

This process can take up to an hour, with occasional stirring and breaking up of lumps. When the grains are light and easily separated, the couscous is perfectly cooked.

Couscous Variations

It’s nice to know that this dish can be tailored to your tastes and needs:

Spiced couscous – Add cumin, coriander, cinnamon, cardamom, or a spice mix like ras el hanout for an authentic North African flavor.

Couscous with vegetables – Mix cooked couscous with sautéed vegetables like bell peppers, zucchini, carrots, and onions for a nutritionally complete meal.

Sweet couscous – Yes, couscous can be a dessert! Prepare it with milk instead of water, add honey or brown sugar, cinnamon, dried fruits like raisins or apricots, and some chopped nuts or almonds. This is especially popular with children in the Maghreb countries.

Couscous salad – A perfect summer option. Mix cooled couscous with fresh cucumber, tomato, parsley, mint, olive oil, and lemon juice. You can also add feta cheese for a Mediterranean touch.

How to Serve Couscous?

In North Africa, couscous is traditionally served in a large communal bowl, surrounded by meat and vegetables, and eaten with the hands, shaping small bites. In the Western world, however, couscous is usually served as a side dish with meat or fish, similar to rice.

The ideal combination is with Mediterranean dishes—roasted or stewed lamb, chicken with olives, or any dish with a flavorful, aromatic sauce that the couscous can absorb.

Additionally, couscous is great for takeaway meals, as it holds up well and is easily reheated—just add a bit of water and warm it up briefly.

Couscous for Special Dietary Needs

This versatile food can be adapted to various dietary regimes:

For vegetarians or vegans, couscous prepared with vegetable broth and combined with legumes like chickpeas or lentils makes a complete protein meal.

People with digestive issues, especially those with “lazy intestines,” may benefit from the fiber in couscous, especially when combined with fiber-rich vegetables.

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However, it’s important to note that couscous contains gluten, so it is not suitable for people with celiac disease or gluten sensitivity. Alternatives such as quinoa or millet can provide similar results in meals.

Did You Know?

In North African countries, the skill of preparing perfect couscous was traditionally passed from mother to daughter and considered an important social skill. In some parts of Morocco, the quality of couscous a woman could prepare was even once considered an important factor in choosing a bride.

Why Is Couscous a Popular Dish?

The speed of preparation and versatility make couscous an increasingly popular ingredient in modern kitchens. Unlike rice, which takes 15–20 minutes to cook, or pasta that must be boiled and drained, couscous is ready in just five minutes, making it ideal for quick meals.

Moreover, its neutral base makes it the perfect “canvas” for various flavors—from spicy, Mediterranean, and Middle Eastern, to sweet and fruity combinations.

For those watching calorie intake, couscous is a smarter choice than many other side dishes. One portion (about 100g) contains fewer calories than the same amount of rice or pasta, especially due to its lower fat content.

This ancient food from North Africa has stood the test of time and geographic boundaries, becoming a favorite around the world. Its easy preparation, exceptional nutritional profile, and incredible versatility make it an ideal addition to the modern kitchen repertoire.

Whether you prepare it as a side dish, a main course, or even dessert, couscous gives you the opportunity for creative culinary expression. Its neutral base absorbs the flavors it’s combined with, making it perfect for experimenting with various spices, vegetables, and proteins.

Let your imagination run wild and discover all the possibilities couscous offers—from a quick weekday lunch to an impressive dish for guests. With this exceptional food, you simply can’t go wrong.

Chicken Alfredo is a well-known pseudo-Italian dish that actually originates from the USA. It’s quite easy to make and everything is done in a single skillet.

You’ll see that preparing Alfredo pasta with chicken is very simple and quick, and that even kitchen amateurs can master this specialty. According to the portal Kuvar, the ingredients used are also easy to find, so we’re confident you’ll try this type of pasta soon—if you haven’t already.

Recipe for Chicken Alfredo

Ingredients

2 tablespoons olive oil
400 g chicken breasts, cleaned
380 ml whole milk
380 ml chicken broth
2 cloves garlic, crushed
230 g fettuccine pasta
130 ml cooking cream
100 g grated Parmesan
fresh parsley, chopped
salt, pepper

Preparation

Heat the oil in a large skillet over medium heat. Add the chicken seasoned with salt and pepper. Cook the chicken until it’s cooked through and browned, about 8 minutes per side. Let it rest for 10 minutes, then cut it into thick, larger strips.

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In the same pan used to cook the chicken, add milk, broth, and garlic. Season with salt and pepper and bring to a boil. Add the pasta and stir constantly for 3 minutes. Then let the pasta cook until al dente, following the manufacturer’s instructions.

Whisk together the cooking cream and Parmesan until combined. Simmer over low heat until the sauce thickens. Remove from heat and stir in the sliced chicken. Garnish with chopped parsley and serve.

Beans are very rich in protein, and red beans have recently become very popular. They can be prepared in two ways, and one of them does not even require pre-soaking.

They are excellent for a diet-friendly meal and the preparation of various side dishes. Homemade cooking is the best in this case, so you can also make your own oat milk. Red beans are recommended for vegetarian diets because they are rich in protein and provide this important nutrient often missing in people who avoid meat and meat products — a habit we could learn from vegetarians.

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Cooking doesn’t take long if everything is done correctly, despite the fact that beans usually take a long time to become tender. There are different ways to cook red beans, and the most popular is to soak the beans in the evening and cook them the next day. This significantly reduces cooking time. To soak, clean and wash the beans, then place them in a deep bowl and cover with water in a 1:3 ratio — for example, one cup of beans should be covered with three cups of water. Beans should be soaked for 12 hours, but no more than 15 hours, as they will begin to lose quality.

Do Not Salt Beans During Cooking

Once the beans have soaked for the appropriate time, drain the water and place the beans in a pot for cooking. Cover with water just enough to submerge the beans, then bring to a boil and let cook for about 10 minutes. Then drain the water, pour cold water over the red beans to firm them up, and bring to a boil again. Cook for about one hour until done. If the beans were not pre-soaked, the cooking time nearly doubles. Red beans are not salted during the cooking process; salt is added just before removing them from the heat.

Beans that were not soaked beforehand can also be cooked faster using certain methods.

Red beans prepared this way are suitable for salads and side dishes. Rinse the red beans, put them in a pot, and fill with water in a 3:1 ratio, repeating the same steps as for soaking. After replacing the w

It often happens that when we think about preparing lunch, it's much easier to choose the main course than the side dishes.

Sometimes in that process, it's best to pause, forget all the modern recipes we find online, and return to the old-fashioned, delicious side dishes that remind us of childhood and grandma’s kitchen.

One such side dish is sautéed potatoes. We all know how powerful and versatile potatoes are and that they can be prepared in a thousand ways, but few are as tasty and satisfying as sautéed potatoes.

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They go perfectly with a variety of meals and can be an ideal addition to juicy oven-baked chicken fillet – a simple but perfect combination for a delicious and balanced lunch.

Recipe for Sautéed Potatoes

Ingredients
1 onion
800 grams of potatoes
2 tablespoons of oil (sunflower or olive)
1 teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of paprika (optional)
1 bunch of fresh parsley (optional)

Preparation
Peel the potatoes and slice them into rounds/slices (0.5 cm). Cook for 7–8 minutes in lightly salted water. Be careful not to overcook. Drain the potatoes and let them dry.

Sauté finely chopped onion in oil over medium heat until golden brown. Add the potatoes, season, and gently stir.

Fry without stirring for 4–5 minutes until a crust forms, then flip and repeat.

Add fresh parsley if desired and serve hot.

Extra Tips for the Best Sautéed Potatoes
Use starchy potatoes – white potatoes are best.
Dry the potatoes well before frying.
For a stronger flavor, add garlic powder or smoked paprika.
Lard or a mix of butter and oil gives a special taste.

SOMETIMES we think about how nice it would be if we could preserve summer in a jar, with all its scents, flavors, and colors, so we could reach for it whenever we want, especially in the winter months.

Many people are prejudiced against canned food. It's assumed that it fails to replicate the taste and texture of fresh food, which can be true in some cases—but not when it comes to tomatoes. Supporting this is 2020 Eurostat data, which shows that Italy is the largest producer of canned tomatoes in Europe and the second-largest in the world, right after the USA. This means that the average Italian household—whose cuisine is famously tomato-based—regularly reaches for passata or pulp when it’s out of season, reports the portal Kuvar.

Sometimes, the way it is preserved is crucial to highlight all its qualities, and depending on the desired outcome, to emphasize the flavor and texture of certain dishes. However, to properly use it in the kitchen and get the most out of each dish, it's essential to know the differences between the various types of canned tomatoes—between passata, finely chopped, peeled tomatoes, and concentrate.

Even experienced cooks sometimes get stuck when deciding which form of canned tomato to use in a given recipe. What to choose—passata or chopped tomatoes? Or maybe concentrate? What's the difference—and does it matter?

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Let’s go step by step.

Passata (pureed tomatoes)

Passata, or pureed tomatoes, is known for its creamy, almost velvety texture, which results from a special preparation process where the juice of each tomato is separated from the skin, seeds, and pulp. To make one kilogram of passata, two kilograms of fresh tomatoes are needed.

The bright red color and sweetness of passata are the result of a careful selection of the best and sweetest tomatoes from the so-called "Food Valley" in Parma. Products from the Italian brand Mutti have been delivering a unique and recognizable flavor for over 120 years. The focus on quality is also reflected in Mutti’s close cooperation with about 400 farmers, where the best tomato growers in northern and southern Italy are annually awarded the Pomodorino d'Oro for quality. This encourages farmers to continuously improve their products and invest in the production process for even higher-quality tomatoes.

Thanks to its creamy and velvety texture, passata pairs well with many dishes, especially those requiring fast cooking, such as classic marinara and various egg and chicken dishes.

Chopped tomatoes (polpa)

Compared to passata, chopped tomatoes contain more liquid, making them ideal for recipes that require longer cooking times. Along with their rich texture and bright red color, Polpa preserves the freshness of just-picked tomatoes.

At Mutti, 100% Italian tomatoes are mechanically harvested at peak ripeness. For Polpa, they are processed using a special method that remains a closely guarded secret to this day. To produce one kilogram of chopped tomatoes, five kilograms of fresh tomatoes are pressed at room temperature immediately after harvest.

Mutti Polpa handles high temperatures very well, making it an excellent choice for pizza. It also pairs well with meat, legumes, and vegetables.

Peeled tomatoes (pelati)

As the name suggests, pelati are steamed to remove the skin, then placed in passata and canned to preserve freshness. Mutti Pelati have a firm, meaty texture and are recognizable by their natural red color, typical of a special plum tomato variety from southern Italy used by Mutti.

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Thanks to their versatility, they can be used in many ways. They are a staple in professional kitchens, and Italians mostly use them in rich sauces and fish dishes.

Tomato concentrate

If a recipe calls for a strong and intense tomato flavor, concentrate is the best choice. It features a rich, condensed texture and deep red color. It usually comes in a tube, a method introduced by Mutti in 1950, which inspired tomato producers worldwide.

In the kitchen, it’s used to deepen flavors, which makes it a great match for all other forms of canned tomatoes (Passata, Polpa, Pelati). It’s an excellent choice for creative cooks, as it can be used in a wide variety of dishes—from long-cooked stews to dips and creamy sauces.

A roasted chicken is ideal for a family lunch. But how do you know if it is properly cooked? This is usually determined by piercing the meat with a fork. If the juice that runs out is clear, it means the chicken is cooked.

If the juice from the meat is red, the chicken still needs to cook longer.

It’s Best to Thaw It First

For roasting, a chilled chicken is suitable, not a frozen one. If you have a frozen chicken, first defrost it before placing it in the oven. Let it thaw in the refrigerator to avoid spoiling it on the countertop. Roasting a frozen chicken is not recommended because it may burn on the outside while the meat inside remains undercooked.

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How Long Should Chicken Be Roasted

Before roasting a chicken, it is necessary to wash it thoroughly and then wipe it with a dry cloth. A chicken weighing around 1 kg should be roasted for 1 hour and 10 minutes at 200 degrees Celsius. Ten minutes before this time expires, if available, turn on the grill function in your oven to get a delicious, golden, and crispy skin. If you do not have this function, to achieve a tasty crispy crust, baste the chicken several times with beer during roasting.

If the roasted chicken weighs more than 1 kg, roast it for an additional 15 minutes, constantly checking if it is done. You can roast the chicken covered with aluminum foil initially. For example, a chicken weighing around 1 kg should be roasted for about one hour at 190 degrees Celsius. Finally, ten minutes before the roasting time expires, remove the foil to allow the formation of a delicious and crispy skin. If you are roasting only chicken drumsticks, they will be done in about 30 minutes at 200 degrees Celsius. Roast them for 15 minutes on each side.

Since many people avoid milk due to lactose intolerance or simply because they don't like its taste, it's essential to find other foods that can meet the daily calcium requirement, which is extremely important for healthy and strong bones.

We reveal 10 foods that contain more calcium than milk.

1. Seeds

Chia seeds contain 177mg of calcium per teaspoon. Just 3 teaspoons a day will provide you with much more calcium than a glass of milk.
Seeds like sesame, poppy, and flax are also rich in minerals.
You can add seeds to salads or smoothies.
Seeds are also rich in omega-3 fatty acids.

2. Sardines

One of the best sources of calcium.
Canned sardines in oil contain more calcium than a glass of milk.
Although many people don't like sardines, there are many Mediterranean dishes with this fish that are also delicious. Try them with tomatoes, cucumbers, feta cheese, and olives.

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3. Almonds

Among all nuts, almonds have the highest calcium content.
They are packed with proteins and various vitamins, making them a superfood.
Eat raw almonds to avoid excess sugar and fat.
You can also add them to salads.

4. Dark Green Vegetables

The greener the vegetable, the more calcium it contains.
Just one cup of green vegetables has about 270mg, which meets a quarter of your daily calcium needs.
Spinach, kale, and broccoli are top green vegetables rich in calcium.

5. Beans

Beans are rich in proteins, fibers, and minerals.
Besides white beans, the best sources of calcium are peas, green beans, and soy.
Just one cup of these legumes meets a quarter of your daily calcium needs.
Beans are very nutritious and can even help lower cholesterol!

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6. Oranges

Oranges contain a large amount of vitamin C, which helps your body absorb calcium!
One cup of freshly squeezed orange juice contains about 70mg of calcium.

7. Yogurt

Yogurt is an excellent source of calcium.
One cup of plain yogurt meets a third of your daily calcium needs.
Some types of yogurt contain probiotics, which are extremely beneficial for gut health.
Make yourself a nutritious breakfast by pouring yogurt over oats, nuts, and seeds (sesame, flax, etc.).

8. Quinoa

Quinoa is a protein-rich food and also a good source of iron, magnesium, calcium, and plant fibers.
One cup of cooked quinoa provides up to 100mg of calcium and a large amount of potassium and zinc.
Quinoa is a healthy alternative to rice and is recommended in salads.
Its high protein content will help you stay full longer.

9. Rhubarb

The amount of calcium in rhubarb is quite high, about 90mg per cup!
Although rhubarb is rarely consumed as a main dish, it is very tasty even raw. This plant can also be a great addition to other dishes.

10. Whey Protein

This protein powder is partially derived from milk and is an excellent source of calcium and protein.
Whey proteins also normalize blood sugar levels and help with weight loss.
You can add whey protein to smoothies, oatmeal, and many other dishes!

This chocolate cake is quick and easy to make. Its base is cocoa and bananas, and you can easily double the recipe if you want a larger cake.

Chocolate Cake Recipe

Ingredients:
2 bananas
40 g cocoa powder
5 g baking powder

For the glaze:
80 g dark chocolate
30 ml heavy cream

Preparation:

Cut the bananas into slices, then put them in a blender along with the cocoa and baking powder. Blend well until smooth.

Pour the mixture into a small baking pan lined with parchment paper. Bake in the oven for 5 minutes.

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Make the glaze by mixing dark chocolate and heavy cream, then microwave for 2 minutes until melted.

Turn the cake out onto a plate, remove the paper, and pour the chocolate glaze over it.

Let it cool slightly, slice and enjoy – reports the portal Kuvar.