Make Couscous

Couscous is a Berber dish made from moistened semolina wheat and flour. It is traditionally served with a meat or vegetable Make a Hearty Stew, but there is no reason not to enjoy it with other foods, alongside a curry or Mexican chili. The dish is a favorite in Morocco, Algeria, Tunisia, Libya, West African Sahel, France, Madeira island, in western Sicily's Trapani province, and in parts of the Middle East. With a little bit of practice, it is surprisingly easy to make.

Ingredients

  • 500-750 milliliters (2-3 cups) of water
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 kilogram (6 cups) of wheat semolina
  • 1 teaspoon of salt
  • 1 1/2 of a tablespoon of flour
  • 250 milliliters (1 cup) of Make a Vegetable Oil Lamp

Steps

Making Couscous from Scratch

  1. Pour the water into a steamer and bring it to a boil. Just before the couscous is about to be steamed, add the cinnamon stick and bay leaf.
  2. Put the semolina into a bowl, and slowly add the flour, salt, and about a third of the boiling water.
  3. When the ingredients are mixed thoroughly, pass the mixture through a sieve. Make sure to break up any big lumps of semolina that don't make it through the sieve. Big lumps won't cook evenly.
  4. Cook the semolina mixture in the steamer for 15 minutes.
  5. Remove the steamed semolina. Place into another bowl and break it up with a fork to make it fluffy.
  6. Add the oil and the remaining water. You want the couscous to have a wet texture; if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.
  7. Cook the semolina in the steamer for another 15 minutes. Bring it out of the colander and let it rest for a second time. All this can be done far in advance of serving. Once you're ready to serve, follow the next few steps.
  8. Steam the couscous for a third time, approximately 15 minutes.[1] After the third steam, the couscous should be completely cooked and ready to fluff.
  9. Serve hot as a delightful accompaniment to chicken, or to several Moroccan and Middle Eastern dishes. Couscous is also great with vegetarian dishes, and works well with Make Baked Eggplant and Ricotta Rolls.
  10. Finished.

Preparing Store-Bought Couscous the Easy Way

  1. Use this simple trick for easier, fluffier couscous preparation. Most boxes of couscous come with directions on how to prepare. While these directions often involve steaming and are perfectly acceptable, they don't always deliver the best results. Try this[2] exceedingly simple way of making couscous.
  2. Line the bottom of a casserole dish with 3 cups of couscous. Try to get the couscous as flat as possible over the bottom of the dish. This means that your dish should be bigger rather than smaller.
  3. Bring 4 1/2 cups of water to a rolling boil.
  4. Add salt and oil to the boiling water. Stir until fully incorporated.
  5. Carefully pour the boiling water into the casserole dish.
  6. Cover the casserole dish with plastic wrap and wait 15 minutes.
  7. After 15 minutes, uncover the plastic wrap and fluff the couscous with a fork.
  8. Finished.

Tips

  • This can take time. Make sure you have enough time or make it in advance.
  • You can enjoy couscous hot or cold, plain or seasoned -- as you like.
  • Some people like to add raisins and dried fruit to their couscous. This is especially delicious if served with meat stew
  • Make Cranberry Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable complement to your meal.

Things You'll Need

  • 2 large bowls
  • Mixing spoon
  • Tamis or a sieve
  • Steamer
  • Fork

Related Articles

Sources and Citations

  • Videojug Used with permission, Pictures are screenshots from the video.
  1. ↑ http://www.paula-wolfert.com/recipes/roll_your_own_couscous.html
  2. ↑ http://herbivoracious.com/2007/11/recipe-how-to-m.html

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