Couscous
Mediterranean favorite

Couscous (a thin grain often confused with Maftool, which is a larger pasta) is cooked in a special pot (a steamer) with an inside bottom-perforated pan placed in a larger pot.

Moisten couscous with water and oil for 15 minutes. Place in perforated pan above stew.

Mix stew (broth), vegetables, tomato sauce, chick peas, onions and carrots, and add spices to taste preferences.

Boil stew with couscous in raised perforated pan. Couscous is ready when the granules are cooked, separated, soft, and moist.

Couscous stew consists of diced seasonal vegetables and legumes (usually chickpeas), fish or meat (preferably chicken or lamb, but also beef).

Add spices.

Algerian Couscous includes tomatoes. Tunisian Couscous includes fish and dried fruit recipes with hot sauce or harissa. Peninsular (Saharan) Couscous is served without chickpeas or the stew broth.

SERVE: Place Couscous in center of a large platter and top with meat chunks and vegetables. Place broth at side and optional side dish of harissa.

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

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1 box Ziyad Couscous

3 tbsp Sultan Extra Virgin Olive Oil

Chicken or Beef Broth

1 tsp.Ziyad Cumin Powder

Salt and Pepper to taste

1 can (15.5 oz.) Ziyad Chick Peas

2 tbsp. Tomato paste

1 small onion, chopped

4 carrots, sliced

 

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