what is couscous ?
Couscous is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous Pearl or Israeli couscous, properly known as ptitim, is a type of pasta.
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya It is consumed in France where couscous was introduced by Pieds-noirs and Maghreb immigrants—Algerians, Moroccans and Tunisians.
How do you make Moroccan couscous in English?
Ingredients
- Lamb meat: 1 kilo (cut into medium-sized pieces)
Couscous: half a kilo
Onions: 2 tablets (sliced)
Tomato: 2 tablets (cut into cubes)
Parsley: a bunch
Carrots: half a kilo (cut into large pieces)
Turnip: half a kilo
Cabbage: a quarter of a grain (small)
Zucchini: 4 pieces
Pumpkin: half a kilo
- Hummus: can (boiled and drained)
Hot red pepper: 2 pods (optional)
Olive oil: half a cup
Salt: a teaspoon
Black pepper: a teaspoon
Ginger powder: 1 teaspoon
Turmeric: a teaspoon
Saffron: 1/4 teaspoon (dissolved in water, optional)
Water: 4 cups (boiled)
Onions: 3 grains (sliced, steak amounts)
- Butter: a tablespoon (or vegetable oil, the amounts of evaporation)
- Raisins: half a cup (washed and soaked in cold water for a quarter of an hour, the amounts of the mixture)
Black pepper: a quarter of a teaspoon
Salt: half a teaspoon
Ginger: half a teaspoon
Cinnamon: half a teaspoon
Sugar: a quarter of a teaspoon
How to prepare ?
1. Fry the onions in the oil, then add the meat and spices, stir well, add the tomatoes, then the boiling water, cover the pot for 1/2 hour, then add the carrots, turnips and cabbage.
2. At the same time, we prepare the couscous by sprinkling two cups of cold water with mixing, then pouring a quarter cup of olive oil.
2. After the steam rises from the couscous pot, add the couscous, and let it evaporate for 1/4 hour.
3. Lift the pot from the fire, sprinkle the couscous with two cups of cold water, a teaspoon of salt, and a tablespoon of olive oil, and add the rest of the vegetables in the pot, then the couscous and let it evaporate for another quarter of an hour.
4. Meanwhile, we prepare the dumplings: fry the onions in oil, butter, or a mixture of both, then add the spices and leave the onions over a low heat for 1/4 hour. Then add the raisins and continue to stir until the onion becomes golden, and the couscous is served in a large dish with the addition of meat sauce, vegetables and onions.
Is Moroccan couscous healthy?
Couscous is recipe that contains a lot of carbohydrate as it's made from semolina, beside that it also contains quite good levels of protein and fibre with very little fat and no salt. Nutritionally, couscous recipe also contains some calcium, iron and zinc, magnesium, as well as some of the and vitamin B , vitamin B .
