I had promised you my couscous recipe in stages, a recipe that is not very complicated but that requires a lot of organization and rigor. After a few couscous made, you will become a pro of this dish.
This Moroccan speciality is a national dish appreciated by everyone, it is often prepared on Fridays for the prayer of that day and shared between neighbours. It is also made for both happy and tragic events.
The couscous is also a dish consumed in North Africa by neighboring countries, each prepares it in its own way according to family recipes and the choice of ingredients. There is a wide variety of couscous: “Bidaoui” with 7 vegetables, with grapes and onion confit, chicken, lamb, green vegetables, K’dra, Khlii (dried salted meat), milk, “belboula” couscous (with barley semolina) … You are spoilt for choice.
To make a Moroccan-style cuckoo clock and thus have an authentic taste like there, it is important to respect certain rules:
– Use a Couscousier to cook the broth in the pot and the cuckoos semolina in the steamer. The semolina is better prepared this way, it is more digestible and lighter without forgetting that it reveals the good flavours brought by the broth.
– To do this, use “medium” cuckoos semolina that has not been pre-cooked. You can find it in grocery stores or oriental butcher’s shops. Otherwise, use pre-cooked semolina but reduce the time of its steaming by 4 to 2 steps (see below).
– Do Not Mix Meats, choose only one variety. Chicken is very suitable as well as lamb (mouse, shoulder…), veal (shank…)….. The couscous with fish is a Tunisian speciality, the couscous is not steamed but inflated sipmlement with the red broth spiced with Harissa.
– Use Fresh Vegetables that you will prepare yourself. It depends on your taste and the season, you are free to vary the pleasures. If you wish, you can prepare a couscous with the rest of the vegetables you have, the quantity of vegetables is also a matter of taste. Some people like couscous well garnished with vegetables while others only have the semolina and broth.
– Do Not Overuse Spices, couscous is a matter of meat and vegetables, only these ingredients give a very good taste. Only Rass El hanout, pepper, saffron, pepper and ground ginger are tolerated as spices for vegetable couscous. As for couscous with raisins or other sweets, cinnamon can be added. Garlic should not be added.
– Respect The Cooking Time of each ingredient, if you run out of time in front of you, drop it and do it another day.
– To taste in the same Dish, it is a convivial dish, do not take away its charm.
So here’s my recipe for couscous with seasonal vegetables.
For 6 people
Allow ample time for 2 hours
For the broth:
1.5 kg of mutton shoulder
2 white onions
1 small bunch of flat parsley
A large glass of dried chickpeas
4 tablespoons neutral oil
Spices: 1 teaspoon full of Rass el Hanout, 1 teaspoon black pepper, 1 teaspoon ginger, 1/2 teaspoon saffron pistils, 1 teaspoon ground ginger, a Knorr type stock cube, a very sweet chilli pepper like a small green pepper called “hot pepper” and salt.
Vegetables: 4 large carrots, 2 zucchini, 4 turnips, 2 potatoes or sweet potatoes, 1 piece of pumpkin, beans. And if you want to vary : white cabbage, pepper, eggplant (be careful it colours the sauce), 1 to 2 tomatoes …
About 4 L of water
For the couscous semolina:
1 kg of medium couscous
2 to 4 tbsp. olive oil
1/2 glass of water at room temperature
Smen (special rancid butter)
Preparing The broth :
Put the oil in the couscousier pot, heat and then add the meat cut into large pieces.
Stir in the two onions cut into large strips, the bunch of parsley, the spices and mix. Seize for a few moments, the meat should colour slightly but not too much, unlike the tagine.
Add the chickpeas and hot pepper.
“Tip: I soak the chickpeas the night before in warm tap water about one night. The next day I drain them and put them in a large bag and put them in the freezer until needed. It doesn’t spoil the taste and it’s so convenient.”