Best 5 Cooking Couscous Steaming Traditional Couscous Recipes
**Couscous: A North African Culinary Delight**
Hailing from the vibrant culinary traditions of North Africa, couscous is a versatile and delectable dish that has captured the hearts and taste buds of people worldwide. Made from tiny grains of semolina, couscous boasts a fluffy texture and a mild, nutty flavor that pairs beautifully with a wide range of ingredients. Whether you prefer traditional steaming methods or contemporary cooking techniques, couscous offers a culinary journey that is both flavorful and versatile.
This article presents a curated collection of couscous recipes that showcase the diverse possibilities of this North African staple. From the classic steamed couscous, a culinary cornerstone of Berber cuisine, to innovative recipes that incorporate unique ingredients and cooking methods, this article has something for every palate and skill level.
1. **Classic Steamed Couscous:** Experience the essence of traditional couscous with this simple yet flavorful recipe. Learn how to perfectly steam couscous grains, resulting in a light and airy texture that will transport you to the vibrant streets of North Africa.
2. **Couscous with Roasted Vegetables:** Elevate your couscous game with this vibrant and colorful dish. Tender roasted vegetables, such as bell peppers, zucchini, and carrots, add a delightful crunch and sweetness to the soft and fluffy couscous.
3. **Moroccan Couscous with Chicken and Chickpeas:** Embark on a culinary adventure with this hearty and aromatic Moroccan-inspired couscous dish. Succulent chicken, tender chickpeas, and a medley of spices create a flavorful symphony that will satisfy even the most discerning palate.
4. **Quick and Easy Lemon Herb Couscous:** Discover the simplicity and freshness of this quick and easy couscous recipe. With just a few pantry staples, you can create a light and flavorful side dish that complements grilled meats, roasted vegetables, or your favorite Mediterranean-inspired dishes.
5. **Couscous Salad with Grilled Halloumi:** Experience the perfect balance of flavors and textures in this refreshing couscous salad. Grilled halloumi cheese, with its slightly salty and tangy taste, adds a delightful contrast to the fluffy couscous and crisp vegetables.
6. **One-Pot Shrimp and Vegetable Couscous:** Embark on a culinary adventure with this vibrant and flavorful one-pot meal. Succulent shrimp, tender vegetables, and aromatic spices come together in a single pot, resulting in a delicious and hassle-free dish.
7. **Sweet Couscous with Dried Fruits and Nuts:** Indulge in the sweet and nutty goodness of this unique couscous dish. Dried fruits, such as raisins and apricots, and crunchy nuts add a delightful textural contrast to the soft and fluffy couscous, creating a dessert that is both satisfying and nutritious.
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
CLASSIC STEAMED COUSCOUS
Prepare traditional Moroccan couscous as a side dish on its own or to make the Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley, or Couscous with Prunes and Toasted Almonds recipes from "Mourad: New Moroccan," by Mourad Lahlou.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 2 cups chicken stock, olive oil, saffron, and salt. Bring to a simmer over medium heat for 5 minutes, stirring to dissolve salt. Remove from heat and let stand at room temperature for 30 minutes to infuse saffron flavor.
- Fill the bottom of a couscoussier half-full with water. Add carrots, onions, celery, and parsley; bring to a simmer.
- Place the couscous in a very large glass bowl; pour the infused stock over couscous, straining to remove saffron, if desired. Let couscous absorb the liquid, stirring occasionally, about 15 minutes.
- Scoop up some of the couscous and rub it with your fingers to separate any lumps, letting it fall back into the bowl. Repeat process until no lumps remain.
- Meanwhile, increase heat under couscoussier to bring water to a gentle boil; add more water if needed to maintain level.
- Transfer couscous to a steamer basket set over a plate to catch any grains (returning them to the basket if they do). Run fingers lightly over top to make sure couscous is evenly distributed; set steamer basket over gently boiling water in couscoussier. If necessary, carefully wrap a large piece of plastic wrap around the rim of bottom pot to keep steam from escaping. Once couscous begins to steam, steam for 30 minutes.
- Carefully remove plastic wrap, if using, and then steamer basket, pulling toward you so you do not get burned by escaping steam. Spread couscous on a terra-cotta tray or in a bowl and let stand until cool enough to handle.
- Meanwhile, add enough water to bottom of the couscoussier to bring its level back to the halfway point. Return to a boil. Clean and dry the steamer basket, discarding any couscous that stuck to it.
- Repeat process in step 4 to separate couscous. When couscous returns to room temperature, transfer couscous to cleaned steamer basket; add plastic wrap, if needed, and steam until tender and appears sweaty, 15 to 30 minutes. Spread couscous out on tray or in bowl and let cool.
- Place remaining 1/2 cup chicken stock in a clean spray bottle or small bowl. Return couscous to steamer basket; set over couscoussier; bring to a gentle boil. Immediately begin to add remaining stock, spraying couscous 15 to 20 times or drizzling with about 2 tablespoons over grains. Continue adding stock and stirring occasionally for about 15 minutes. Transfer couscous to tray or bowl. It should have doubled in size to about 6 cups.
STEAMED COUSCOUS
Steps:
- Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
- Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
- Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
- Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.
TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
Tips:
- Choose the right couscous: There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is smaller and cooks more quickly, while Israeli couscous is larger and has a chewier texture. Choose the type of couscous that you prefer.
- Measure the couscous correctly: Couscous expands as it cooks, so it's important to measure it correctly. For every 1 cup of uncooked couscous, you will need 1 1/2 cups of liquid (water, broth, or a combination of both).
- Use the right pot: A large pot with a tight-fitting lid is essential for cooking couscous. The pot should be large enough to allow the couscous to expand freely.
- Bring the liquid to a boil: Before adding the couscous, bring the liquid to a boil. This will help to ensure that the couscous cooks evenly.
- Add the couscous and stir: Once the liquid is boiling, add the couscous and stir gently. This will help to prevent the couscous from clumping together.
- Cover the pot and reduce the heat: After adding the couscous, cover the pot and reduce the heat to low. Simmer the couscous for the amount of time specified on the package, or until all of the liquid has been absorbed.
- Fluff the couscous: Once the couscous is cooked, fluff it with a fork to separate the grains. This will help to prevent the couscous from becoming sticky.
Conclusion:
Cooking couscous is a simple and easy process. By following these tips, you can make perfect couscous every time. Couscous is a versatile grain that can be used in a variety of dishes. It can be served as a side dish, a main course, or even a dessert. With its nutty flavor and fluffy texture, couscous is a delicious and healthy addition to any meal.
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