Couscous

Couscous or kuskus- Berber Seksu - Arabic: كسكس, called maftoul in Jordan, Lebanon and the Palestinian territories) is a food from Maghreb of Berber origin. Couscous consists of spherical granules which are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm or 1/26th inch in diameter (after cooking). Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.


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How To Make Couscous

Couscous Recipe. Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.

Serves:
4
Preparation Time:
5 minutes
Cooking Time:
50 minutes

You Will Need

  1. 1 kg wheat semolina
  2. 500-750 ml water
  3. 1 tsp salt
  4. 1 ½ tsp flour
  5. 250 ml vegetable oil
  6. 2 large bowls
  7. 1 mixing spoon
  8. 1 tamis or a large holed sieve
  9. 1 steamer
  10. 1 fork

 

  1. Step 1:
  2. Boil the water
  3. Pour the water into a steamer and bring it to a boil.
  4. Step 2:
  5. Prepare the semolina
  6. In the bowl, very gently mix the semolina, salt and flour with 250ml of water.
  7. Step 3:
  8. Pass it through the tamis or sieve
  9. When it is mixed thoroughly pass the mixture through the tamis or sieve.
  10. Step 4:
  11. Steam
  12. Place it in the steamer for half an hour.
  13. Step 5:
  14. Break the mixture up
  15. Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.
  16. Step 6:
  17. Add oil and water
  18. Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.
  19. Step 7:
  20. Finish cooking the semolina
  21. Return the semolina to the steamer for another 20 minutes to finish cooking it.
  22. Step 8:
  23. Serve
  24. Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.