Traditional Couscous
Traditional Couscous is a staple dish in many North African countries, particularly Morocco, Algeria, and Tunisia. It consists of small steamed granules of durum wheat semolina, which are typically served with a stew made of meat (such as lamb or chicken) and vegetables (like carrots, zucchini, and chickpeas). The dish is seasoned with a blend of spices including cumin, coriander, and cinnamon, giving it a distinctive and aromatic flavor. Traditional couscous is often enjoyed as a communal meal, symbolizing hospitality and cultural heritage. It is both nutritious and filling, making it a beloved dish in many households.
Ingredients
- 12 merguez sausages
- 1 onion
- 1 celery stalk
- 3 turnips
- 3 carrots
- 2 zucchinis
- Chervil
- 17.6 oz of medium couscous
- 14.1 oz of cooked chickpeas
- 3.5 oz of jumbo raisins
- 1.5 liters of vegetable broth
- 1 plain tea bag
- 2 tablespoons of ras el-hanout
- Salt
- Pepper
Instructions
- Peel and finely chop the onion. Peel the carrots and turnips, then cut them into cubes. Remove the strings from the celery and finely chop it. Wash the zucchinis and cut them into thick slices, then quarter the slices. Place the raisins in a bowl of hot tea.
- Heat a large pot and brown the merguez sausages over medium heat without adding any fat. Remove the sausages and add the onion, celery, and ras el-hanout. Season with salt. Let them sweat for 3 minutes. Then, pour in the vegetable broth and bring to a boil.
- Add the carrots, turnips, chickpeas, and zucchinis to the broth and cook covered on low heat for 45 minutes. Adjust the seasoning.
- Meanwhile, prepare the couscous according to the package instructions.
- Reheat the merguez sausages and drain the raisins, squeezing them gently. Arrange the plates with couscous, merguez sausages, vegetables, and raisins. Garnish with chervil and serve with the broth on the side (and harissa if you like).
Video
Notes
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