Traditional Recipe Of Couscous

The Real Taste of Traditional Couscous

Traditional Recipe Of Couscous

There are many different ways to cook couscous however the most traditional and common way is couscous with seven vegetables. The ingredients of this traditional recipe are carrot, sweet potato, turnip, zucchini, cabbage, pumpkin and chili pepper as 7 vegetables, meat and chickpeas. It takes around 2,5 hours to cook this wonderful meal. One of the main characteristics of the traditional couscous is that it is cooked in a 2 level special pot where in the bottom pot, meat and vegetables are cooked and the couscous is slowly cooked by the steam of the bottom pot in the upper section. The other characteristic is the vegetables are cooked equally and they are not chopped to small sizes. They are left whole. Below you can find the main steps of cooking a traditional couscous dish;

1) Prepare the Vegetables

Carrots: Peel the carrots and trim both ends. Cut in half and slice each half lengthwise. Cut along the edges of the carrot ore. Remove them.

Sweet Potato: Peel the sweat potato and cut into corners.

Turnip: Peel the turnip and cut into corners.

Zucchini: Trim both ends of the zucchini. Cut in half and slice lengthwise.

Cabbage: Cut the cabbage into corners and remove hard leaves.

Pumpkin: Remove the pumpkin seeds and cut into chunks.

Chili Pepper: Finally add chili pepper.

2) Prepare the Meat

Slice the tomato and grate.

Peel and chop the onion.

Prepare meat, grated tomato, onion, chickpea and parsley.

Prepare spices – saffron, ground ginger, turmeric, black pepper, salt and olive oil.

In the bottom of couscous pot; combine the meat, olive oil, saffron, turmeric, ground ginger, salt and black pepper. Add the chopped onion and mix.

Brown the meat for few minutes and then add grated tomato. Then add fresh parsley. Parsley should not be chopped. It should be placed as a bunch.

Cover the meat with the water and add the drained chickpeas. Cover the pot and let the meat cook for 20 minutes.

3) Prepare Couscous

Place the couscous on a large plate.

Add some cold water.

Work the couscous and mix them for a while.

Transfer the worked couscous to the upper pot.

4) Steam Couscous

Place the couscous pot over the meat pot.

After five minutes you can see that steam is rising from couscous. Then set 15 minutes and let the couscous steam for 15 minutes.

Transfer the couscous to large plate and gently brake the couscous with a fork. There should be no pups.

Add a large pinch of salt. Add some water and continue to flap it.

5) Cook Root Vegetables

Add carrot, sweet potato and turnip to the pot. Add boiling water to boil.

6) Steam Couscous

Transfer the couscous to couscous pot and place it back over the meat.

After five minutes you can see that steam is rising from couscous. Then set 15 minutes and let the couscous steam for 15 minutes.

Transfer the couscous to large plate and gently brake the couscous with a fork. There should be no pups.

Rest the couscous for five minutes while preparing the vegetables.

7) Cook the Other Vegetables

First check the root vegetables. If there are any ready vegetables, take them out of the pot and place them in a separate plate. The vegetables should not be mashed. They should be whole.

Then add the other vegetables: zucchini, pumpkin and cabbage.

8) Steam Couscous

Transfer the couscous to couscous pot and place it back over the meat.

After five minutes you can see that steam is rising from couscous. Then set 15 minutes and let the couscous steam for 15 minutes.

Empty the couscous to a large plate and flap again. This time add butter and mix it in the couscous.

9) Check the Meat and Vegetables

Check the remaining vegetables and take them out of the pot.

Remove the parsley and place it separately from the vegetables.

Check the sauce and season with salt and pepper according to your preferences.

When the meat is ready, put all of the vegetables again to the pot to make them hot.

10) Plate the couscous

First place couscous on a plate as a dome shape and with the help of a bowl, make a crater in the center of the dome.

Pour some of the broth on the couscous. Enough to give it a flavor.

Place the meat in the center.

Arrange the vegetables around and top of the couscous. Place the chickpeas on top.

Pour the remaining broth in a separate bowl.

The Real Taste of Traditional Couscous

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