HAND-ROLLED COUSCOUS
This couscous recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. All it takes is some semolina, a little water, a strainer and a steamer. Once you have practiced it a few times to pick up the knack, it is easy, even magical. Not to mention a showstopping addition to the table. "Making couscous is not hard," said Mr. Arazi, 32. "But it is labor intensive. For Leetal and me, couscous is craftsmanship. We are losing the battle of making it to industrial processed couscous." He learned to make couscous from his mother, who was born in Mogador, now Essaouira, a town in Morocco once known for its expert couscous makers. "I, the only son in my family, love to preach about it," he said. "My sisters never made couscous in their life."
Provided by Joan Nathan
Categories side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Put the semolina in a large mixing bowl. Place 1/2 cup water in a sprayer and use it to moisten the semolina. Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion. It is better to have too little moisture than too much because you don't want to create a dough. Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
- At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps. To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl. After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible. There may be a small amount of doughy mixture that won't go through the strainer - as much as 1/3 cup - and this may be discarded.
- Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil. Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture won't clump any more. Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
- Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil. Stir gently with a fork. The couscous may be covered and refrigerated at this point for up to three days.
- To serve, bring 2 cups of water or broth to a boil, and set aside. Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes. Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet. Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander. It may be cooled and refrigerated for up to three days; reheat by steaming.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 1 gram, TransFat 0 grams
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Glendale Hall
[email protected]This couscous is a delicious and healthy side dish.
Samikatar Ansari
[email protected]This couscous is perfect for a quick and easy weeknight meal.
Rajpoot Prince
[email protected]This couscous is a great way to use up leftover vegetables.
Matthew Cluett Kennedy
[email protected]This couscous is so flavorful! I love the combination of spices and herbs.
Latachia Brown
[email protected]I love the texture of this couscous. It's so much better than the store-bought kind.
RICHARD COZZETTE
[email protected]This couscous is a great make-ahead dish. I often make a big batch on the weekend and then use it throughout the week in salads, soups, and side dishes.
Gary Hougel
[email protected]I'm always looking for new ways to cook couscous, and this recipe is a great addition to my repertoire. The flavors are amazing and the couscous is perfectly cooked.
Mr Oso
[email protected]This couscous is a great way to add some variety to your meals. It's easy to make and can be dressed up or down depending on your taste.
Natashah Jahan
[email protected]I love this recipe! The couscous is so flavorful and versatile. I've used it in salads, soups, and even as a side dish for grilled chicken. It's always a hit.
Md Minar
[email protected]This couscous was a bit time-consuming to make, but it was definitely worth it. The end result was a delicious and unique dish that everyone at my table loved.
James Mccall
[email protected]I was a bit skeptical about making my own couscous, but I'm so glad I tried this recipe. It was surprisingly easy to make and turned out perfectly. The couscous was light and fluffy, and the flavors were amazing.
Md mohin Md mohin
[email protected]This couscous was a hit at my dinner party! Everyone loved the unique flavor and texture. I would highly recommend this recipe to anyone looking for a delicious and easy side dish.
Matt Mike
[email protected]I've never made couscous from scratch before, but this recipe made it easy. The instructions were clear and concise, and the end result was delicious. I will definitely be making this again!
Ak 47 Lashari
[email protected]This hand-rolled couscous was a delight! The semolina flour gave it a unique texture that was both chewy and light. The flavors of the spices and herbs blended perfectly, creating a dish that was both flavorful and aromatic.