Couscous

Karen, CBF field personnel in North Africa

With the support of the Offering for Global Missions, Karen provides pastoral care and leadership to the local Protestant Church in North Africa. She works alongside lay-led volunteers as they minister with their migrant and refugee neighbors. Pray for Karen and her co-laborers. Enjoy Karen’s recipe for Couscous, a common meal from her area. Couscous is served for special occasions like a big family meal. #offeringforglobalmissions #buildingbelovedcommunity #aplaceatthetable

 

Ingredients :

Couscous Ingredients:

  • 500 grams dry couscous (not instant)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (or Moroccan smen)
  • ½ teaspoon salt
  • Water

Meat Ingredients:

  • 500 grams lamb or beef, cut into large pieces
  • 1 tomato, grated and skin discarded
  • 1 onion, chopped
  • ¼ cup olive oil
  • 1 teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric
  • A large pinch saffron threads
  • A bouquet of fresh parsley and cilantro, tied together
  • 2 cups dry chickpeas, soaked overnight

Vegetables:

  • 3 carrots
  • 2 sweet potatoes
  • 2-3 turnips
  • 2 zucchini
  • 1/2 of a small cabbage
  • 1-2 small sections of pumpkin
  • 1 red chili pepper
  • You can also use fresh fava beans, potatoes, or other vegetables of your choice.

Directions :

Step 1: Prep Vegetables
1- Peel and cut the veggies

Step 2: Prepare Meat
1- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
2- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
3- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.

Step 3: Prepare Couscous
1- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
2- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
3- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.

Step 4: Steam Couscous – Round 1
1- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
2- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
3- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
4- Add vegetable oil, and continue fluffing the couscous.
5- Add a large pinch of salt. Mix.
6- Now add a little bit of water, and continue fluffing.
7- Let the couscous rest while you start cooking the veggies!

Step 5: Cook Root Vegetables
1- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
2- Place them with the meat and add boiling water to cover it all.

Step 6: Steam Couscous – Round 2
1- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
2- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
3- Time’s up! Empty the couscous in the large plate and fluff.
4- Add a little bit of water and gently break all the lumps with a fork.
5- Let the couscous rest for 5 minutes while you are cooking the other vegetables.

Step 7: Cook the Other Vegetables
1- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
2- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.

Step 8: Steam Couscous – Round 3
1- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
2- Let the couscous steam for 15 minutes or until done.
3- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!

Step 9: Check Meat & Vegetables
1- Check the veggies and remove the ones that are ready out of the pot.
2- Remove the herbs and discard.
3- Check on the meat… mine still needs some cooking.
4- Taste your sauce and adjust the seasoning: salt and pepper
5- In my case, I will close the pot and let the meat cook a bit more.
6- Time for all the veggies to come back to the pot.

Step 10: Plate Couscous
1- First place the couscous grains in a dome shape.
2- Pour some of the broth over the couscous grains.
3- Place the meat in the center. Arrange the veggies around and on top of the couscous.
4- In a separate bowl, pour the broth and serve on the side

From: https://www.cookingwithalia.com/423-couscous-with-seven-vegetables/