Making delicious couscous without a couscoussiere

Making delicious couscous without a couscoussiere
Many people complain that the first reason they do not cook and prepare couscous is that they do not have a couscoussier, and in Europe and America, they are very expensive, sometimes even averaging $150 for the high-end brands!
This is the reason why I’m going to give you a simple recipe in order to prepare couscous at home without the need of having a couscoussiere.
However, you need to understand that this recipe will not taste as delicious as the traditional one which uses a couscoussiere, it is because the steam is going to fluff the semolina and render it very tender while infusing it with the flavors of spices and vegetables in the broth.
Here are the ingredients you will need:
Ingredients
  • 1 kg lamb, preferably shoulder or chicken
  • 6 carrots
  • 3 turnips
  • 1 stalk celery
  • 1 zucchini
  • One half cabbages
  • 1 fennel
  • 2 onion
  • Raisins
  • Chickpea
  • Salt
  • Pepper
  • Bouquet garni
  • Ras el hanout
  • Paprika
  • Cumin
  • Cinnamon
  • Chili pepper
  • 500 grams of couscous
  • Oil
  • Butter
  • 3 beef bouillon cubes
Instructions
  1. Now, let’s prepare our couscous without using a couscoussier:
    In a large pot over high heat put oil or butter (5 tablespoons) and add the onions and meat to brown.
  2. Now add the spices you choose to put and mix well.
  3. Once the meat has browned, add vegetables, raisins and cover with the beef broth.
  4. Bring to a boil then reduce the heat to low and cook for one hour.
  5. Taste halfway through; adjust salt / spices as needed.
  6. Put the desired amount of semolina in a large bowl and moisten with water or cooking liquid.
  7. Work the couscous with a fork, add salt, butter, pepper, and spices …
  8. If your semolina is too wet you can heat it in the microwave from time to time until it is to your taste.
  9. Remember that once served it will be covered with some of the sauce, so, better be too dry than too wet.
  10. After the meat has cooked, you can let rest for 5 minutes, and then serve.

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