Couscous

Bonsoir,

One of the most popular food from Morocco, Algeria or Tunisia is couscous. Almost everyone in France like to eat couscous. At home, we cook couscous once or twice a month eventhough it takes a little time to cook it, but that doesn't matter, it's worth it and it's delicious.

Generally, couscous served with meat and vegetables, but we prefer our couscous without meat. The proper way to prepare couscous could be complicated but there was also an easier way to make the couscous, just like we did. We cooked couscous once in my hometown and my brother loves it. He even ask me to buy the couscous curry spices every time I going back home.

COUSCOUS

Ingredients;

For vegetables stew;
1 onion, sliced
2 cloves garlic, chopped
1 zucchini, cut into pieces
1 carrot, chunks
2 potatoes, halved
2 turnips, halved
1 bell pepper, cut into pieces
1 stick celery, diced
1 cup cooked chickpeas or canned chickpeas
2-3 tablespoon ras el hanout or couscous spices
1-2 tablespoon harissa
2-3 cups water
Olive oil, salt to taste

For couscous;
1 cup water
1 tablespoon butter
1 cup couscous

METHOD;

- Heat a little olive oil in a large saucepan and add onion, garlic, zucchini, carrot, potatoes, turnips and bell pepper.
- Cook and cover over medium heat for 10-15 minutes.
- Add celery, couscous spices and 2 cup of water and let it boil for 20-30 minutes.
- Add chickpeas, harissa and taste with salt. Add more water if desired and cook until vegetables are tender.
- Meanwhile, in another saucepan to prepare couscous, mix water and butter and bring to boil.
- Remove from heat, stir in couscous and cover. Let stand for 5 minutes before serve.