The co-founder of "Psychologies magazine" Perla Servan-Schreiber publishes the book "Enjoy! My recipes for large tables".
Guest of Anne Roumanoff's program "It feels good", the lover of great meals reveals to listeners her easy and quick recipe for a successful couscous that will have its effect.
INTERVIEW
It is one of the favorite dishes of the French, but takes a lot of preparation time.
Fortunately, Perla Servan-Schreiber unveils on Wednesday in the show "It feels good" her easy recipe for a quick couscous.
Passionate about gastronomy, the co-founder of
Psychologies magazine
publishes the book
Enjoy!
my recipes for large tables
.
"Traditionally, you have to steam your couscous three times, in a couscoussier", explains Perla Servan-Schreiber.
Thanks to its easy recipe, no couscoussier is needed.
A simple microwave is enough.
>> Find all of Anne Roumanoff's shows in replay and podcast here
In Perla Servan-Schreiber's "express recipe", pour the semolina into a large glass bowl.
"Make sure it's microwave safe," she advises.
Add a little salt and pepper, before covering everything with a broth.
"You can use vegetable broth, chicken broth or whatever you like," she adds.
"But if you only use water, it's a bit boring."
"It is important not to crush the semolina"
Then, just cover the bowl with a tea towel and wait ten minutes.
"The semolina will absorb the broth", indicates the foodie.
"Then you take a fork and you mix the semolina with a very light gesture. It is important not to crush it."
Add a few small knobs of butter, and put your bowl in the microwave.
"You put it on for about three minutes, although the time depends on the amount of semolina," adds Perla Servan-Schreiber.
“You take out your bowl, you mix again and it's good!” She explains.
To finish the recipe, which will be a vegetarian couscous, Perla Servan-Schreiber advises to "boil seasonal vegetables to accompany".
Serve it all together, and all you have to do is taste.