{"id":50799,"date":"2025-06-03T13:39:15","date_gmt":"2025-06-03T11:39:15","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=50799"},"modified":"2025-06-03T13:44:27","modified_gmt":"2025-06-03T11:44:27","slug":"preparing-couscous","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/","title":{"rendered":"Preparing couscous – how to make it particularly fluffy"},"content":{"rendered":"\n

Preparing couscous<\/strong> can be quick and easy. There are various methods for cooking the wheat grain to make it particularly tender and fluffy. With my recipe for couscous<\/strong> and a few useful tips, you can make it particularly desirable. <\/p>\n\n\n\n

What exactly is couscous? <\/h2>\n\n\n\n

Couscous<\/strong> actually refers to a complete dish and not just one ingredient. It is usually a sumptuous stew that is eaten together with family or guests from a large platter. <\/p>\n\n\n\n

The ingredient after which the dish is named is now also used independently of the dish. If you would like to find out more about the wheat product, take a look at the article: What is couscous?<\/a><\/p>\n\n\n\n

\"Couscous<\/a><\/figure>\n\n\n\n

Prepare the couscous: Now it’s getting fluffy!<\/h2>\n\n\n\n

Originally, couscous was made by hand and then prepared – i.e. steamed directly over the stew using a steamer attachment. This gave the wheat balls the flavors of the finished dish while they were still steaming. <\/p>\n\n\n\n

If it was not possible to cook the couscous directly, it was left to dry in the sun to make it last longer. <\/p>\n\n\n\n

Preparing instant couscous<\/h3>\n\n\n\n

You can find different types of couscous in the supermarket these days, but in the vast majority of cases it is instant couscous<\/strong>. This couscous is pre-cooked and can be cooked at home in just a few minutes. <\/p>\n\n\n\n

\"To<\/a><\/figure>\n\n\n\n

Cooking times may vary depending on the manufacturer and variety. The packaging will tell you how to prepare the couscous. However, it is really simple, as you boil the stock in a ratio of 1:1<\/strong> and pour it over the couscous. Once your couscous is ready, you can fluff it up a little with a fork. <\/p>\n\n\n\n

\"Cover<\/a><\/figure>\n\n\n\n

My tip:<\/strong> For flavor, you can add a few flakes of butter, ghee<\/a>, smen (fermented butter) or a few drops of olive oil. <\/p>\n\n\n\n

\"Prepare<\/a><\/figure>\n\n\n\n

With instant couscous, you can easily make delicious salads such as couscous salad with halloumi and zucchini <\/a>or couscous salad with tuna and tahini dressing<\/a>.<\/p>\n\n\n\n

Prepare the couscous in a couscoussi\u00e8re<\/h3>\n\n\n\n

Traditionally, couscous is prepared in a couscoussi\u00e8re – where it becomes particularly fluffy and aromatic. Unlike instant couscous, classic preparation<\/strong> takes a whole 3 hours<\/strong> rather than just a few minutes. This is because this couscous is not pre-cooked<\/strong> and needs your attention every 15 minutes. <\/p>\n\n\n\n

The couscoussi\u00e8re<\/strong> is a two-tiered pot. The lower part is called the \u201cquedra\u201d.<\/em> The stew is cooked in it. The upper part is called the \u201ckeskas\u201d.<\/em> This is a steaming attachment in which the couscous is gently steamed over the stew. The advantage of this method is that the couscous is flavored by the stew underneath. <\/p>\n\n\n\n

For this method, you need untreated couscous – not an instant product. While your stew is already simmering in the quedra, moisten the couscous very lightly with a few drops of water, add it to the keskas and cook over steam for 15 minutes<\/strong>. <\/p>\n\n\n\n

After 15 minutes, pour the couscous out of the keskas into a large, shallow dish, e.g. a casserole dish or baking tray. Add a few drops of salted water<\/strong> and oil<\/strong>, carefully fluff the couscous with two forks and put it back into the keskas. Repeat this process every 15 minutes for 3 hours. <\/p>\n\n\n\n

The difference<\/strong> to the instant version is an even looser couscous with much more flavor. No sticking and no lumps. Place the finished couscous in a large, shallow serving dish, make a small well in the middle and pour the stew into the well. Your guests can then help themselves directly to the couscous and stew – or you can eat the dish together in the traditional way from a table. <\/p>\n\n\n\n

Prepare the couscous in a saucepan with a steamer insert<\/h3>\n\n\n\n

As an alternative to the couscoussi\u00e8re, you can simply use a saucepan with a regular steamer insert. However, the perforations in the steamer attachments are usually too large for the fine coucous. For this reason, you can simply place a clean, thin kitchen towel in the steamer insert and place the couscous on top. <\/p>\n\n\n\n

It is important that the connection between the cooking pot and the steamer attachment is completely sealed and that no steam escapes. This is to cook the wheat grain. As with the preparation with the couscoussi\u00e8re, you also need to treat the couscous with a little salt water and oil every 15 minutes<\/strong> and fluff it up with a fork. <\/p>\n\n\n\n

Now nothing can really go wrong. Choose a preparation method, invite a few guests and have a culinary evening – have fun making couscous and, of course, enjoy your meal. <\/p>\n\n\n\n

Follow me on Instagram<\/a> for even more inspiration from the Levante kitchen.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Preparing couscous can be quick and easy. There are various…<\/p>\n","protected":false},"author":1,"featured_media":50733,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[4497,4501],"tags":[],"class_list":["post-50799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine","category-uncategorised"],"yoast_head":"\nPreparing couscous - how to make it particularly fluffy | Bistro Badia<\/title>\n<meta name=\"description\" content=\"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bistrobadia.de\/en\/preparing-couscous\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preparing couscous - how to make it particularly fluffy\" \/>\n<meta property=\"og:description\" content=\"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bistrobadia.de\/en\/preparing-couscous\/\" \/>\n<meta property=\"og:site_name\" content=\"Bistro Badia\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bistrobadia\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-03T11:39:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-03T11:44:27+00:00\" \/>\n<meta name=\"author\" content=\"Rafik Halabi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rafik Halabi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/\"},\"author\":{\"name\":\"Rafik Halabi\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#\\\/schema\\\/person\\\/fa7e5cf95714a3582b7a4e1bc990e0ad\"},\"headline\":\"Preparing couscous – how to make it particularly fluffy\",\"datePublished\":\"2025-06-03T11:39:15+00:00\",\"dateModified\":\"2025-06-03T11:44:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/\"},\"wordCount\":772,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/couscous-zubereiten-4.avif\",\"articleSection\":[\"Magazine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/\",\"name\":\"Preparing couscous - how to make it particularly fluffy | Bistro Badia\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/couscous-zubereiten-4.avif\",\"datePublished\":\"2025-06-03T11:39:15+00:00\",\"dateModified\":\"2025-06-03T11:44:27+00:00\",\"description\":\"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#primaryimage\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/couscous-zubereiten-4.avif\",\"contentUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/couscous-zubereiten-4.avif\",\"width\":1500,\"height\":844,\"caption\":\"Prepared couscous served in a small bowl.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/preparing-couscous\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Magazine\",\"item\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/category\\\/magazine\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Preparing couscous – how to make it particularly fluffy\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/\",\"name\":\"Bistro Badia\",\"description\":\"Rezepte aus dem Libanon und der Levante\",\"publisher\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#organization\",\"name\":\"Bistro Badia\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2016\\\/06\\\/kleines-logo-gr\u00fcn.jpg\",\"contentUrl\":\"https:\\\/\\\/bistrobadia.de\\\/wp-content\\\/uploads\\\/2016\\\/06\\\/kleines-logo-gr\u00fcn.jpg\",\"width\":2048,\"height\":1448,\"caption\":\"Bistro Badia\"},\"image\":{\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/bistrobadia\",\"https:\\\/\\\/www.instagram.com\\\/bistrobadia.de\\\/\",\"https:\\\/\\\/www.pinterest.de\\\/bistrobadia\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/#\\\/schema\\\/person\\\/fa7e5cf95714a3582b7a4e1bc990e0ad\",\"name\":\"Rafik Halabi\",\"description\":\"Hey! Willkommen auf Bistro Badia! Ich bin Rafik und ich freue mich sehr, dass Du hier bist.\",\"url\":\"https:\\\/\\\/bistrobadia.de\\\/en\\\/author\\\/rafik\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Preparing couscous - how to make it particularly fluffy | Bistro Badia","description":"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/","og_locale":"en_US","og_type":"article","og_title":"Preparing couscous - how to make it particularly fluffy","og_description":"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!","og_url":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/","og_site_name":"Bistro Badia","article_publisher":"https:\/\/www.facebook.com\/bistrobadia","article_published_time":"2025-06-03T11:39:15+00:00","article_modified_time":"2025-06-03T11:44:27+00:00","author":"Rafik Halabi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Rafik Halabi","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#article","isPartOf":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/"},"author":{"name":"Rafik Halabi","@id":"https:\/\/bistrobadia.de\/en\/#\/schema\/person\/fa7e5cf95714a3582b7a4e1bc990e0ad"},"headline":"Preparing couscous – how to make it particularly fluffy","datePublished":"2025-06-03T11:39:15+00:00","dateModified":"2025-06-03T11:44:27+00:00","mainEntityOfPage":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/"},"wordCount":772,"commentCount":0,"publisher":{"@id":"https:\/\/bistrobadia.de\/en\/#organization"},"image":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#primaryimage"},"thumbnailUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/05\/couscous-zubereiten-4.avif","articleSection":["Magazine"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/bistrobadia.de\/en\/preparing-couscous\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/","url":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/","name":"Preparing couscous - how to make it particularly fluffy | Bistro Badia","isPartOf":{"@id":"https:\/\/bistrobadia.de\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#primaryimage"},"image":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#primaryimage"},"thumbnailUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/05\/couscous-zubereiten-4.avif","datePublished":"2025-06-03T11:39:15+00:00","dateModified":"2025-06-03T11:44:27+00:00","description":"Preparing couscous is quick and easy. With my recipe and helpful tips, it becomes particularly fluffy. Try it out straight away!","breadcrumb":{"@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/bistrobadia.de\/en\/preparing-couscous\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#primaryimage","url":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/05\/couscous-zubereiten-4.avif","contentUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/05\/couscous-zubereiten-4.avif","width":1500,"height":844,"caption":"Prepared couscous served in a small bowl."},{"@type":"BreadcrumbList","@id":"https:\/\/bistrobadia.de\/en\/preparing-couscous\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/bistrobadia.de\/en\/"},{"@type":"ListItem","position":2,"name":"Magazine","item":"https:\/\/bistrobadia.de\/en\/category\/magazine\/"},{"@type":"ListItem","position":3,"name":"Preparing couscous – how to make it particularly fluffy"}]},{"@type":"WebSite","@id":"https:\/\/bistrobadia.de\/en\/#website","url":"https:\/\/bistrobadia.de\/en\/","name":"Bistro Badia","description":"Rezepte aus dem Libanon und der Levante","publisher":{"@id":"https:\/\/bistrobadia.de\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/bistrobadia.de\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/bistrobadia.de\/en\/#organization","name":"Bistro Badia","url":"https:\/\/bistrobadia.de\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bistrobadia.de\/en\/#\/schema\/logo\/image\/","url":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2016\/06\/kleines-logo-gr\u00fcn.jpg","contentUrl":"https:\/\/bistrobadia.de\/wp-content\/uploads\/2016\/06\/kleines-logo-gr\u00fcn.jpg","width":2048,"height":1448,"caption":"Bistro Badia"},"image":{"@id":"https:\/\/bistrobadia.de\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/bistrobadia","https:\/\/www.instagram.com\/bistrobadia.de\/","https:\/\/www.pinterest.de\/bistrobadia\/"]},{"@type":"Person","@id":"https:\/\/bistrobadia.de\/en\/#\/schema\/person\/fa7e5cf95714a3582b7a4e1bc990e0ad","name":"Rafik Halabi","description":"Hey! Willkommen auf Bistro Badia! Ich bin Rafik und ich freue mich sehr, dass Du hier bist.","url":"https:\/\/bistrobadia.de\/en\/author\/rafik\/"}]}},"taxonomy_info":{"category":[{"value":4497,"label":"Magazine"},{"value":4501,"label":"Uncategorized"}]},"featured_image_src_large":["https:\/\/bistrobadia.de\/wp-content\/uploads\/2025\/05\/couscous-zubereiten-4-1024x576.jpg",1024,576,true],"author_info":{"display_name":"Rafik Halabi","author_link":"https:\/\/bistrobadia.de\/en\/author\/rafik\/"},"comment_info":0,"category_info":[{"term_id":4497,"name":"Magazine","slug":"magazine","term_group":0,"term_taxonomy_id":4497,"taxonomy":"category","description":"In the magazine you will find great articles about the cuisine of the Levant. Little by little it will be filled with guides, tips and tricks. And if you are interested in something that has not yet been immortalized here, just write me an email.","parent":0,"count":31,"filter":"raw","term_order":"11","cat_ID":4497,"category_count":31,"category_description":"In the magazine you will find great articles about the cuisine of the Levant. Little by little it will be filled with guides, tips and tricks. And if you are interested in something that has not yet been immortalized here, just write me an email.","cat_name":"Magazine","category_nicename":"magazine","category_parent":0},{"term_id":4501,"name":"Uncategorized","slug":"uncategorised","term_group":0,"term_taxonomy_id":4501,"taxonomy":"category","description":"","parent":0,"count":45,"filter":"raw","term_order":"15","cat_ID":4501,"category_count":45,"category_description":"","cat_name":"Uncategorized","category_nicename":"uncategorised","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/posts\/50799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/comments?post=50799"}],"version-history":[{"count":2,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/posts\/50799\/revisions"}],"predecessor-version":[{"id":50806,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/posts\/50799\/revisions\/50806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/media\/50733"}],"wp:attachment":[{"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/media?parent=50799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/categories?post=50799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bistrobadia.de\/en\/wp-json\/wp\/v2\/tags?post=50799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}