Couscous
is a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, Egypt, and Sicily (to a lesser extent). In Western supermarkets, it is typically sold in instant form with a flavor packet, and may be served on its own as a side or main dish.
Origin and history
The origin of couscous appears to be in the region from eastern to northern Africa where Berbers used it as early as the 7th century.[7][8] Recognized as a traditional North African delicacy, it is a common cuisine component among Maghreb countries.[7][8]Ibn Battuta (b. Morocco, 1304-1368? AD) stated in his Rihlah (Travels), indicating what may be the earliest mention of couscous (kuskusu) in West Africa from the early 1350s: ..source of origin..
ingredients:
Makes 6 to 8 servings
Couscous: (makes 5 to 6 cups):
2 cups of traditional couscous (not the instant kind found in most grocery stores)
2 cups water (about)
4 tablespoons vegetable or olive oil
Sauce:
1 tablespoon vegetable or olive oil
1 pound eye of round or other cut of beef, cut into 6 to 8 pieces the size of a deck of cards
Salt
Pepper
1 medium onion, chopped in 1/4-inch pieces
1 1/2 teaspoons cumin
1/2 teaspoon cinnamon
1/4 cup tomato paste
1 cup dried chickpeas that have been soaked in cold water overnight, or 1 can well-rinsed and drained
2 medium turnips, cut into pieces 4 to 5 inches long by 1 inch wide
4 or 5 large carrots, halved lengthwise and cut into pieces 4 to 5 inches long
2 or 3 large zucchini, cut into pieces 4 to 5 inches long by 1 inch wide
Method:
Place the couscous in a large bowl. Pour 1/4 cup of water over it and work it through with your fingers, breaking up any lumps. Add 1 tablespoon of oil and work it through with your fingers. Let stand 15 to 20 minutes.
Repeat this process three or four times.
Line the insert of a two-tiered vegetable steamer with lightly oiled cheesecloth. Fill the bottom pan about halfway with water, making sure it doesn’t touch the bottom of the insert. Bring to a boil. Steam the couscous for 15 minutes, then remove from the steamer and put into a bowl. Let it cool enough to break up any lumps and fluff the couscous with your fingers.
Repeat the steaming process two or three more times, letting it cool and fluffing the grains between each steaming.
Meanwhile, make the sauce. Heat 1 tablespoon oil over medium heat in a large pan or Dutch oven. Season the meat on both sides with salt and pepper. Sear the meat until brown on both sides. Remove the meat, add the onions and cook until translucent.
Add the meat back to the pot, along with the cumin, cinnamon and tomato paste. Add water to cover. Bring to a simmer and add the chickpeas, turnips and carrots. Add water to cover and bring back to a simmer. Add the zucchini. Simmer for 20 to 30 minutes, or until the vegetables are tender but not overcooked.
Season to taste with salt and pepper.
To serve, mound the fluffed couscous in the middle of a platter and arrange the meat and vegetables around the edges. Spoon the chickpeas in the middle. Spoon some sauce on the couscous and sprinkle with cinnamon.
Pass the sauce separately, as well.
If you have a big enough pot and steamer insert, the couscous can be steamed over the sauce.
The sauce can also be made with chicken, lamb or mutton.