Hola my habibis
It' s friday, you might not know but it is very special day in Morocco to worship god at midday with group prayer, followed by couscous meal together with family. Of course everyone works, but some have 2 hours lunch break here in South, nice life down here.
Couscous is symbol of spirituality, celebrating love and sharing, that' s why always served in one big plate made of teracota and everyone get to dig in :)
The etticket to a one plate sharing meals, is sticking to your front side and respecting your neighbor's, by trying to keep it mannered and clean. Never touch the meat, that is in the center of the plate untill the host start sharing it, by puting a peace for you at your side by the end of the meal.
The opposit, means the person is an egoist and not a social mannered.
There are many types of couscous, most famous is the one above on the photo called couscous royale, i will give you my recipe and i hope you will enjoy it, keep me posted ;)
Recipe
2h and half hours cooking for the classical recipe . There is express grains boiling method but we don't want that. Ours will be steamed with little bit of butter, giving it nice smell, taste and texture.
You need the 2 parts pan for steaming
Down part will be for cooking the meat and the veggies, the upper part for steaming the couscous grains. Think of something to put in between to block the steam from escaping and directed way up, if you have questions, ask on comment.
1 kilo Couscous grains, semolina called probably outside.
1 kilo beef meat or other you appreciate
Half tea cup of oil
2 chopped oignons
Salt and pepper to adjust at the end
3 big spoons of Rass El Hanout, wich is like the moroccan cury if not put only a mixture of Curcuma and dried ginger.
Half kilos of the following veggies:
- Carrots
- Turnip
- chopped fresh tomatos
- Cabbage
- Fresh grean Beans
- Pampkin
1 bunch coriander
100 G chic peas
2 liters of water
1 table spoon of concentrated tomato
In the bellow part of the pan, you are going to put the oignons, oil, meat and spices, let all melt a bit then Add the shopped fresh tomatos, 10 minutes later add 2 liters of water, carrots, turnip and chic-peas , step a side to let it boil.
Poor the couscous grains into the upper part( the steamer) , weting the grains with warm water during is very important operation, that helps there cooking process. Don' t forget to add some salt and butter one time and stear the grains as much as needed because they might stick to eachother.
Your sauce now is boiling, so you can put the steamer on top of it, block the air coming out in between, to direct it towards the grains.
Let it cook for 45 minutes, than Add Pampkins, Cabbage, beans, coriander, and the concentrated tomato spoon to the rest of the veggies.
wet the grains with some warm water, and get everything back to steaming position.
20 minutes later check the cooking of your ingredients , repeat the weting grains operation as much as needed during all the process untill cooked.
PS:
you can choose any favorite veggie to use.
the sauce should be little thick, homogenious and about a liter by the end of the cooking.
We drink whipped milk at the end to refresh
I hope you like it
Plz check the products i have right side the page (couscous pan, the grains and Rass El Hanout) under Amazone link.
I will be happy to help and react on questions.
