9 replies to this topic

[Suvir Saran]

I am somewhat known for my Moroccan cooking. I love making all the many Mezza (appetizer like) dishes. Tagines and stews. Even the soups.

But when it comes to couscous making, I am always nervous.

Are there any tricks I need to learn?

Recipes that work well?

Is there an absolute need to by a couscoussier? I have so many different pans and appliances that I feel if I can avoid buying another big pan, I am happier. But if this is a necessity, I will absolutely go get one.

What do you all think??

[oliva]

I just add a cup of hot boiling chicken stock (or store bought chicken broth)to a cup of couscous and cover the container for 10-15 minutes. It is simple really. I won't spend unnecessary money on a couscoussier.

I have many variations- my favourite is to add slow roasted tomatoes, caramelized onions, chick peas, pignolia nuts and spinkle with hot Hungarian Paprika before serving.

[Brad S]

With all due respect, I think theres more to making a great cous-cous than just adding hot stock,cover and wait. There are "Brands" of cous-cous with these directions but these are only for convenience and IMHO bare no resemblment to the true deal.

I do not have a couscousiere,but I make a sudo one by making my tagine or stew in a pot and fit it with a fine perferated pan to cook the cous cous on top.

I do not make my own cous cous from scratch, I usaually buy Israely or Moraccan cous cous.
I have a couple of nice recipes to share if anyone is interested.

I can't wait for pumpkins to be around because one of the earliest vegetable cous couses by the berbers is a pumpkin cous cous all decked out with great spices and aromatics

[johnjohn]

I use the instant couscous - yes, it's not as good as you get in a Moroccan restaurant that has been prepared the traditional way with a couscousiere, but it is a quick and easy side for during the week.

For the amount of liquid that the box calls for - I use half water and half chicken broth. I add toasted almond slivers, dried cranberries, orange zest and parsley. It's real tasty.

johnjohn

[Suvir Saran]

With all due respect, I think theres more to making a great cous-cous than just adding hot stock,cover and wait. There are "Brands" of cous-cous with these directions but these are only for convenience and IMHO bare no resemblment to the true deal.

I do not have a couscousiere,but I make a sudo one by making my tagine or stew in a pot and fit it with a fine perferated pan to cook the cous cous on top.

I do not make my own cous cous from scratch, I usaually buy Israely or Moraccan cous cous.
I have a couple of nice recipes to share if anyone is interested.

I can't wait for pumpkins to be around because one of the earliest vegetable cous couses by the berbers is a pumpkin cous cous all decked out with great spices and aromatics

Thanks for pointing this out. I have always made the recipe from these boxes. They do nothing for me. The couscous is nothing like what I ate in my travels.

Your recipes would be a treat. When you can take writing more... please share. Do not want to add to your burden... I know you are recuperating from surgery. Thanks for even offering.

[Brad S]

Suvir,Thank you for your confidence.

I type slow..so bear with me. I rubbed my tagine pot like a genies home for good luck before I post this recipe.

1/2 cup dried chci peas
4 cups cous cous
1 1/2 # lamb neck,cut into 5 or 6 pieces
4 spanish onions (large ones)
Salt
2 teaspoons fresh milled black pepper
1 teaspoon minced ginger root
2 pinched saffron threads (about a 1/4 teaspoon rubbed in your fingers)
1/2 teaspoon turmeric
1 cup sweet butter
1 #carrotes
11/2 # pumpkin
1/4 cup sugar
1/2 # black raisins.

1. Cover the dried chic peas with water and soak over night
2. The next day,drain the chic peas and cook in fresh water foe about an hour,drain,cool and remove the skins by plunging them in a bowl of cold water and gently rubbing them between your fingers. The skins will rise to the top of the water-Throw em out (or put them in your compost like I do).
3.Prepare your cous cous by washing and drying and then lightly steaming it over some broth
4. To make the broth (ok backwards , sorry)throw your lamb in your pot (or bottom of your couscousier if you have one) 1/4 and slice the onion.Add the lamb with the salt,spices,half the butter and about 2 qts of water,and the drained chic peas.Bring to a boil then reduce the heat and simmer for around an hour
5.prepare the veggies,peel the carrots,half them and cut into 2 inch pieces. Peel and seed the pumpkin,then cut into medium chunks (maybe a couple inches)
6.steam and dry the cous cous again
7. pop in the carrots,sugar and raisins to the broth,keep simmering for 1/2 hour
8.1/2 hour before serving,ad the pumpkin to the broth.Bring to a boil,seal the containers with cheese cloth if you can tooo hold in the pressure and cook for about 20 minuts more
9. dump the cous cous into a large serving dish and toss with the rest of the butter,use a fork to fluff and get rid of any lumps. Spread out and form a well in the center. With a perf spoon lift out pieces of the meat,brunios the meat and put it in the well.Cover with the veggies,strain the broth and pour it over the whole mess.

Suvir..I am really honored to share this recipe with you, and I hope you enjoy making it this Autumn

[Fat Guy]

Cape: You mention Israeli couscous, which I like very much (whereas I have never been a couscous fan). I'm not sure, however, that I consider it couscous. That is to say, there is couscous and there is Israeli couscous. Perhaps this explanation is better than mine . . .

http://www.jamesbear..._couscous.shtml

[Brad S]

Steven,

Yes that is great imformation, and I agree that the cous cous fro israel is a bit differnt than what most may use or consider the real deal.

I have had much success with the little pearls from Israel and find they fit very well with most traditinal Moroccan recipes.

I also love the toasted cous cous from Italy very much, Ithink it is exstuded and then cut..hence the square shape,but lovely nutty flavor.

I thank you very much for sharing this imformation with me.
Life is a process of learning

[helenas]

I also love the toasted cous cous from Italy very much, Ithink it is exstuded and then cut..hence the square shape,but lovely nutty flavor.

Fregola/fregula?
The latest Lidia's book describes a technique to make it at home. I believe it's also available on the net.
M.Jaffrey recommends to use whole wheat organic couscous and toast it a bit before adding the boiled water: this adds a lot of flavor.

[Suvir Saran]

M.Jaffrey recommends to use whole wheat organic couscous and toast it a bit before adding the boiled water: this adds a lot of flavor.

That sounds like a great tip! Thanks for sharing.