Couscous
Couscous is a type of pasta popular in North African cuisine. It is made from semolina and traditionally steamed over a stew, absorbing the flavors. The instant variety, however, is common in modern shops, and this is the couscous used for this recipe. Properly cooked couscous should be light and fluffy.
Instructions
Place the couscous in the pan. Drizzle over a little olive oil and mix. This will prevent the grains from sticking.
Season the liquid and heat it to the boiling point. Pour the boiling liquid over the couscous, cover and let it stand 5-10 minutes, until the grain swells and the liquid has been absorbed.
"Dry" the couscous - introducing the covered pan ten minutes in a slow to moderate (275°F, 150°C) preheated oven, or microwaving for 30 seconds at 50% power.
Add the butter and fluff with a fork while the butter melts.
Notes
For instant couscous, the pre-cooked variety, use an oven proof or microwave resistant pan that has a lid. For ordinary couscous, if you don't have a special food steamer for it, improvise. You can use a deep pan or kettle and metal colander where the couscous can be steamed over the meat or vegetables being stewed, or a standard food steamer lined with a cheesecloth for plain couscous.
Lemon flavored couscous - Place the couscous in a bowl, mix in a little lemon zest, and add 1 slice of preserved lemon - alternatively, mix in juice and zest from 1 lemon; or mix in the zest and warm the juice with the water. Season with salt and pepper. Stir in 1 tablespoon fresh coriander, finely chopped.
Orange flavored couscous - Place the couscous in a bowl and mix in juice and zest from 1 orange, before adding boiling water - alternatively, mix in the zest and warm orange juice with the water. Season with salt and pepper. Stir in 1 tablespoon fresh coriander, finely chopped.
Source
North African cuisineTraditionally, couscous is steamed over a stew, picking up the flavors, and served with the stewed meat or vegetables. If this is not the case, flavor couscous with beef, lamb, chicken, fish, or vegetable broth. Season with different spices, such as ground cumin or coriander. Garnish with fresh chopped herbs such as coriander, parsley, or chives.
Couscous can be used as base for sutffings and salads.
Food in Africa & Middle East