Couscous

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Servings: 1 Difficulty: Advanced
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Aromatic steamed semolina served with tender vegetables and spiced broth
Couscous (1 recipe image
Couscous (1 recipe image
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Couscous

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 61.8

Description

This traditional North African dish features fluffy steamed couscous grains infused with aromatic spices like saffron and cinnamon. The semolina is typically prepared in a two-tiered couscoussier, allowing steam to gently cook the grains while a savory vegetable stew simmers below. Key ingredients often include chickpeas, carrots, turnips, pumpkin, and zucchini, all melding together in a flavorful broth. The result is a comforting, texturally rich meal that balances the softness of the vegetables with the light, airy couscous. It is an ideal centerpiece for family gatherings or a hearty weeknight dinner, offering warmth and depth in every bite.

Ingredients

Directions

  1. Prepare harissa sauce by soaking dried hot chilies in cold water for one hour.
  2. Split chilies, removing stems and seeds, then pound in a mortar with caraway seeds, garlic, and coarse salt until a paste forms.
  3. Mix olive oil into the chili paste until fluid, then refrigerate.
  4. Spread couscous on a tray and sprinkle with water to moisten, raking through with fingers.
  5. Let sit for 15 minutes, then rake again, continuing to add water and rub pellets until saturated and doubled in size.
  6. Drain soaked chickpeas and simmer in fresh water for 1 to 1.5 hours until tender, then drain and set aside.
  7. Cut chicken and lamb shoulder into large pieces, chop an onion, and peel and chunk carrots and turnips.
  8. Rinse coriander leaves and place meat, vegetables, and coriander in the bottom section of a couscoussier with cold water.
  9. Add ground saffron, cinnamon, and harissa sauce to the stew base.
  10. Bring stew to a boil, skim scum, and simmer uncovered for 30 minutes.
  11. Heap couscous lightly into the top section of the couscoussier and place over the stew.
  12. Cover and raise heat so liquid boils, steaming the couscous for about 30 minutes.
  13. Lift top section, tip couscous onto a tray, and sprinkle with cold water to break up lumps.
  14. Peel and slice pumpkin, placing chunks in a small pan with ladled stew liquid, then set aside.
  15. Broil red bell peppers until skins blister, then cool, peel, and seed them.
  16. Immerse tomatoes in boiling water, then peel, halve, and seed them.
  17. Cut zucchini into large pieces and add peppers, tomatoes, and zucchini to the stew.
  18. Return couscous to the top section of the couscoussier and cook for 15 minutes until vegetables are tender and couscous is fluffy.
  19. Simmer pumpkin separately for 10 to 15 minutes until tender.
  20. Pile couscous on a serving platter and arrange meat and vegetables on top and around it.
  21. Ladle broth over the dish and serve with remaining broth and harissa sauce.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 61.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 20.2g7%
Dietary Fiber 13.2g53%
Sugars 0.6g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, steamed, semolina, vegetable stew, chickpeas, pumpkin, zucchini, carrots, saffron, cinnamon, harissa, broth, mediterranean, african, grain bowl, healthy dinner, comfort food, plant-based, whole grains, aromatic
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