TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
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Galaxy Kat
[email protected]Overall, I was really impressed with this recipe. The couscous was cooked perfectly and the vegetables were tender and flavorful. I especially loved the addition of the spices, which gave the dish a really nice flavor. I will definitely be making thi
Fazly Rabby
[email protected]This recipe was a bit too expensive for my budget. I think I would have preferred a recipe that was a bit more affordable. However, the couscous was cooked perfectly and the vegetables were tender and flavorful. I will definitely be looking for a mor
zohad hassan
[email protected]This recipe was a bit too time-consuming for my liking. I think I would have preferred a recipe that was a bit quicker and easier to make. However, the couscous was cooked perfectly and the vegetables were tender and flavorful. I will definitely be l
Lil Dennick Lodewyk
[email protected]This recipe was a bit too spicy for my taste. I think I would have liked it better if I had used less harissa. However, the couscous was cooked perfectly and the vegetables were tender and flavorful. I will definitely be trying this recipe again, but
Gage Netherland
[email protected]This recipe was a bit bland for my taste. I think I would have liked it better if I had added more spices. However, the couscous was cooked perfectly and the vegetables were tender and flavorful. I will definitely be trying this recipe again, but I w
Nikki Fletcher
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fit the bill. The couscous was cooked perfectly and the vegetables were tender and flavorful. I especially loved the addition of the dried fruit, which added a nice sweet
Suraj Chaudhary
[email protected]This recipe was a bit time-consuming, but it was well worth the effort. The couscous was fluffy and flavorful, and the vegetables were cooked to perfection. I especially loved the addition of the chickpeas, which added a nice protein boost. I will de
Lil._.Yukkii
[email protected]I was really impressed with this recipe. The couscous was cooked perfectly and the vegetables were cooked to perfection. I especially loved the addition of the harissa, which gave the dish a nice spicy kick. I will definitely be making this again.
Khurran Khan
[email protected]This dish was a hit with my family! Everyone loved the flavorful broth and the tender vegetables. I especially liked that this recipe was relatively easy to make, even for a beginner cook like me. I will definitely be making this again.
Al taj Al malaki
[email protected]This recipe was easy to follow and the results were amazing. The couscous was cooked perfectly and the vegetables were tender and flavorful. I especially loved the addition of the raisins and almonds, which added a nice sweetness and crunch. I will d
Riad Zarkawy
[email protected]I'm not a huge fan of couscous, but this recipe changed my mind. The combination of spices and vegetables made this dish really flavorful and satisfying. I'll definitely be making this again.
Mavestar Sive
[email protected]This dish was absolutely delicious! The couscous was light and fluffy, and the vegetables were perfectly cooked. I especially loved the flavorful broth. I will definitely be making this again.