food travel & lifestyle
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MAD MED
About the Recipe
Couscous is native to the Maghreb. The Maghreb constitutes the westernmost geographical and cultural area of North Africa overlooking the Mediterranean Sea (northern Tunisia, Algeria and Morocco,
al-Andalus and Islamic Sicily and the Atlantic Ocean.
It is the national food of Morocco. Also widespread in Tunisia, Algeria, and Libya. Furthermore, in Belgium, France, and Italy, especially Sicily and Sardinia. Today, it is consumed worldwide. Its grains of durum wheat semolina (Triticum Durum) are one millimeter small. You can also find alternatives for the type of flour for couscous: corn, rice, barley, and sorghum.
Originally, couscous was cooked in a tool from North Africa called tajine. It is a separate terracotta pan with a conical shape on the top and flat at the bottom. Today it is possible to cook couscous in a stainless steel couscous pot that steams the grains.
You can accompany couscous with grilled meat and baked vegetables, or why not with fish. No matter how you will make it, you will love it, and your taste buds will make an exquisite journey through time, places, and taste.
Ingredients
1.1 Couscous Flour (Durum Wheat Semolina)
1/2 Cup Cold Pressed Extra Virgin Olive Oil
3 Cups Water
1/2 Tsp Sea Salt
Preparation
Fill the couscous pot half its size with water, cover the steamer, and top with its lid.
Put it on the burner and to medium heat.
Pout the semolina in a large bowl.
Add the sea salt and stir.
Pour the oil in a circle motion upon the flour.
Spread your finger and stir in a circle with your hand till combined.
Once combined, start rubbing the flour between your hands, alternating, rubbing, and stirring.
Once the oil gets absorbed, add one cup of water and continue stirring by hand.
Once the water is absorbed, transfer the combined ingredients into a couscous sieve strainer and sieve.
Remove the top lid from the steamer, let the steam out, and put the couscous into it.
Spread evenly with the help of a wooden spoon.
Once spread, dig in the middle, leaving one inch on each side from right to left as if you were digging a giant sausage shape. This method will help cook the couscous evenly bottom up.
Cover with a clean unscented kitchen cloth, then top with the pot's lid.
Steam for 45 minutes.
After 45 minutes, remove the steamer containing the couscous from its pot and pour the couscous into a large clean bowl.
Add water to the steamer pot.
Clean the steamer basket with running water and ensure all the steamer holes are accessible.
Add two water cups to steamed couscous and gently stir and fold
Once the pot is boiling, put the steamer on top and gently spread the couscous.
Using a wooden spoon, dig into the couscous in three different steamer sections to create holes.
Cover with a clean unscented cloth and top with the pot's lid and steam for another 45/50 minutes.
After about 50 minutes, turn off the burner.
Carefully remove the lid and the cloth from the steamer.
Pour the steamed couscous into a large bowl and gently spread using a big spoon.
Add the remaining water and gently stir and fold.
Once the couscous cools down and you can handle it without getting burnt, sieve again.
Plate, garnish and enjoy!