Hello everybody, today I’m introducing you a great dish calls couscous. Many of you know the couscous pasta that we use in certain dishes. My Couscous today is from Morocco. This is the most known and ancient dish in North Africa that the Berber tribes use and still make it every Friday and in all special occasions. There is may recipes of this dish. For example couscous with seven vegetables, couscous with onion and raisin, couscous with meat or chicken or with fish. Some region make it with fave beans and dry meat (jerky style). All depends of the occasion and Each one preference. To make this dish there is a special pot called Couscoussier https://www.thespruceeats.com/how-to-use-a-couscoussier-2394753 it’s a stockpot in the bottom and a steaming basket on the top. The meat and sauce go in the stockpot and the couscous pasta goes in the steamer to get fluffy and flavory couscous. But if you don’t have this couscoussier just use a pot for the sauce and a steaming basket separately.
the couscous has to be steamed not boiled.
but wait if you think this is to much work just put the couscous in a shallow flat container, water it a little bit, salt it and poor 1 tbsp oil mix well with your hands to incorporate the water and the oil everywhere. And put it in the microwave. Pull it out every 1 minute and water it again. Do that like 3 times until the couscous looks cooked and not tasting like a a raw dough.