Tunisian Couscous Recipe - The Traditional method - How to make a couscous
Today's recipe is : TUNISIAN COUSCOUS WITH LAMB
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For todays recipe you will need
*** Ingredients: ***
COPPER STEAMER POT;
+ FOR THE SAUCE:
- 200 ml of cooking oil of your choice
- 3 peppers (hot or mild is up to you)
- 2 medium or 1 large onion, sliced
- 2.5 lb. of lamb
- 1 (generous) tablespoon of paprika
- 1 Teaspoon of salt (I made a half-salt recipe for my mom, you can add more according to your tastes)
- 1 teaspoon of ground black pepper
- 4 (generous) tablespoons of tomato paste (Please see the video)
- 1 cup of chickpeas
- Enough water to cover the meat
- 3 carrots
- 1 whole onion
- 3 potatoes
- 2 piece of buttercup squash ( I buy mine from Hispanic store or Arabic store)
- 1 zucchini
+ FOR THE COUSCOUS (Please note, Couscous is not the same as semolina) :
- 2.2 lb of fine size couscous this is the one i used,
- 3 tablespoons of olive oil
- 1 cup of water for each steaming
- 10 to 15 cloves for each steaming
- Salt and pepper to add at the end of cooking
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I also set an amazon front store for the food I always use this is the link:
- USA;
- Canada
- France;
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More information about couscous fest,
1- Tunisia: World champion of couscous!:
2- Tunisia wins couscous world championship:
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COUSCOUS RECIPE - If You Don't Like CousCous WATCH THIS!
#CousCousRecipe #CousCous #SisiYemmie
CousCous is unfamiliar to many and to some who have tried it, may not be a favourite. This video will show you how to make AMAZING DELICIOUS COUSCOUS, it is a Game Changer! CousCous is a North African dish and this recipe is created for to cater for Nigerian Palates - it is perfect as a main meal or a side dish.
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Welcome to the SISIYEMMIE Channel; One dedicated to Nigerian Food, Nigerian Recipes, Nigerian Fusion Recipes (and other recipes my family likes). My name is Yemisi and I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my son Tito , daughter Tiara and husband . We are a Family of Four living in Lagos Nigeria.
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Philippians 4:6-7
Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous is a tiny pasta made of wheat or barley. There are three different types of couscous: Moroccan, which is the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest of the three. Here I used the smallest one.
More about couscous:
✍Couscous is a small manmade pasta produced with semolina wheat flour.
✍Given that it contains wheat, couscous is not gluten-free.
✍Its a middle eastern staple food.
✍Less calories and fat
✍Cooking style: Add hot water and let it sit 7-8 minutes
#couscous #lunch #couscouschickpearecipe
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Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
PRINT RECIPE:
Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423
Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-)
WRITTEN RECIPE:
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies
Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.
Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.
Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!
Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.
Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.
Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.
Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!
Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.
Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side