|
My cooking tips
for the famous
Moroccan peasant dish
Couscous
Also see these
Couscous pages
 Couscous
pointers
 Fat
Trim all the surface fat off the lamb chunks.
Boiling
Do not let the liquid boil in steps 5, 6, 7, and 10. If it does, the lamb will
toughen.
Couscous
If you are using coarse as opposed to medium-grind Couscous pellets, extend
the cooking time by 5 minutes.
Couscous
serving
suggestions
Garnish
Arrange a few parsley sprigs around the edge of the mound.
Sauce
Traditionally, Couscous is accompanied by a hot sauce called hrisa (or harissa).
You can prepare it at home by combining 6 centiliters (1/4 cup) finely minced chili peppers
with 15 milliliters (1 tablespoon) each of lemon juice, olive oil, and
broth from the lamb pot.
Sauceboat
Serve some of the strained broth in a sauceboat. Pour it over the Couscous
pellets if they lose some of their moisture at the table.
Eating
In North Africa, Couscous is customarily eaten with the right hand, using the thumb and first two fingers.
Sometimes the meat, vegetables, and Couscous pellets are scooped up with pieces
of pita or other flat bread.
Beverage
The best alcoholic beverage accompaniment is beer or a hearty red wine
(Muslims, of course, abstain from alcohol).
Post
Couscous
Follow the Couscous with a dessert course of fresh fruits. End the meal with
glasses of hot mint tea.
Couscous
variations
Ingredients
Couscous is also made with chicken, mutton, kid, beef, and seafood alone or
combined. Vegetable Couscous also exists.
Seasonings
Some cooks add flavoring ingredients such as saffron, garlic, and ginger to
the pot.
Explore additional
Couscous pages
  
 
  
|
