Couscous is the indigenous Berber food of north Africa. The word refers to the hard semolina grain on which it is based as well as to the stew or soup and the side dishes that go with it. In North Africa, couscous is served at the end of a festive meal, before the sweet, or as a 1-dish family meal. Stews and soups are nearly always based on meat or chicken, and sometimes fish.

A stew with only one vegetable is considered a dish de regime for people on a diet. But with a good assortment of vegetables, they can be a truly glorious affair-a joy to look at and a pleasure to eat. The combination of many different herbs and sweet spices as part of the appeal.

Basic Method for Making Couscous

the couscous we buy in most grocery stores is precooked all you do is add salted water and oil and heated through. When I visited the couscous factory in Tunisia, the owner explained that there couscous could be heated in a saucepan over this stovetop, in the oven, or in the microwave. I shamelessly make it the easiest way as prescribed in the package instructions with very good results. It is so easy you can make it for very large parties. Simply measure the volume of the grain and add the same volume of warm water-even a little less, as you can add more later if necessary.

For 6 to 8 people but to a half cups medium-ground couscous in a bowl. Add to a half cups warm water with 1/2 to 1 teaspoon salt, stirring slowly so that the water is absorbed evenly. After about 10 to 15 min., when the couscous has become a little plump and tender add 3 to 4 tablespoons peanut or light vegetable oil and rub the grain between your hands to air it and break up any lumps. Heated through by steaming in the top part of a couscoussier (it is ready as soon as the steam passes through the brain) or, more simply in the oven, covered with foil at 400° for about 20 min.

When I make use cues for a large number of people, I put it straight into the huge clay dish I plan the server then, which goes into the oven. There is nothing easier!

A small quantity for 2 to 3 people can be heated in a saucepan, stirring to prevent it from burning. Before serving, break up any lumps very thoroughly.

Ingredients:

500 g (1 lb. 2 oz.) couscous (grade according to recipe)
, 500 mL (18 fluid ounces) water (for step 1).
1 teaspoon salt
300 mL (half pint) water (two divide between steps 3, 5 and 7)
80 g (3 ounces) unsalted butter, cut into small pieces.
If making savoury couscous:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric

How to Make.

1. Pour the dry couscous into a large bowl or dish, the gsaa. Pour on cold, salted water, stir and leave to soak for about one hour, stirring from time to time. This will rehydrate the grains.
2. One hour and 15 min. before you one serve the couscous, pour it into the upper part of the special couscous steamer, the couscousierre without tamping down. 50 upper part over the bubbling stock in the lower half and cook for 15 min. from one steam begins to come up through the couscous. Check that the seal between the upper and lower parts of the couscousierre is perfectly hermetic, to allow the steam to go through the couscous and not escape from the edges. If not, seal the two parts of the couscousierre with a band of fabric soaked in a mixture of flour and water.
3. Tip the couscous onto another dish, open it with a wooden spoon to spread the grains and allow to cool enough to handle, then sprinkle with 100 mL (3 1/2 fluid ounces) water and mix the couscous by rubbing the grains with your hands. Leave to rest for about 15 min.
4. Replace the couscous in a steamer over the bubbling stock and cook for about 15 min..
5. Then repeat step three.
6. Steam a third time for 10 min.
7. Then repeat step three in one spreading the grains and, only in non-sweet recipes, add salt, pepper, and a little ground turmeric to give a nice golden color to the grain. Cut the butter into small pieces and add them to the couscous, mix with a fork, fluffing the grains to coat them in the butter. This will prevent them from sticking together and will keep them light and fluffy. The couscous is ready to be served, together with the other ingredients.

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1. Prepare couscous with 1 Tbsp oil, according to the package directions, substituting chicken broth for the water and adding cumin and tumeric. Cover and refrigerate until cold.

2. Stir in remaining ingredients. Refrigerate until ready to serve.

TIPS: You may replace the dried apricots with your favorite dried fruit for a variety.

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