Couscous

Posted on 16/03/2013 Updated on 10/04/2013

If there is a dish from the Maghreb which is known worldwide, then it is definitely couscous. It is also one of the most requested recipes on my blog. It’s very delicious, very easy to make, not to mention very healthy. People often confuse couscous with tabbouleh but tabbouleh is made with bulgur, which is a whole grain whereas couscous is made with semolina flour like pasta and thus is not a grain.  Couscous can be prepared with all kinds of meat but traditionally it is prepared with lamb or chicken. I’m not very fond of meat myself, so I skipped the meat but feel free to add whatever you like. I know this is not the proper way of making couscous but it’s certainly the easier way so give it a try!

Ingredients:

• 1,5 cup couscous (300 gr)
• 1 zuchini
• 2 garlic cloves
• 1 onion
• 1 or 2 potatoes
• 2 carrots
• 1 can of chick peas
• 1 chili pepper
• 1 teaspoon tomato paste (optional)
• 4 cups of water (2 for the couscous, 2 for the sauce)
• 1 tablespoon butter
• 4 tbsp olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon saffron powder
• 1 handful parsley (optional)
• salt and pepper to taste

Chop up the vegetables. In a large pan heat 3 tablespoons of oil and sauté the onions and garlic for 5 minutes. Add tomato paste and stir. Add the potatoes and carrots and let it cook for another 5 minutes. Add the remaining ingredients (the chickpeas and spices at the end). Season with salt and pepper and pour 2 cups of water over it. Let the mixture cook for about 30 minutes. Meanwhile, in a bowl add boiled water to the couscous. Set aside for 10 minutes and let it fully absorb the water. Add 1 tablespoon butter, 1 tablespoon olive oil and mix well. Use a fork or your hands to separate the grains. Place couscous on a plate and pour the mixture on top of it. Garnish with parsley if you like.

Good to know:

• don’t cook the vegetables too long
• don’t put in too much cumin

bon appétit 😉