I send alooooot of love and duas for our Moroccan brothers. You are such a wonderful, generous welcoming people. Your country is so beautiful and your cuisine is one of my favorite, couscous, tajine, tanjia, are delicious. I hope people who suffered from the recent earthquake are doing better inchAllah.
probably one of the best couscous recipes on UA-cam! thank you for your effort. The large vegetables keeping their integrity, the triple steaming, the butter at the end....delicious! The bouillon however is the best part, but I understand your impulse to reduce it to a sauce. Also, next time add the "tfaya" on the sides, sweetened raisins and onions, and if you really want to step it up, pair it with butter milk as a drink (Elben) but make time for a nap right after haha
We have an Amazigh friend who made couscous for us like her mother taught her. She fluffed it between her palms SEVEN TIMES. RIGHT IN THE STEAMER. Her hands were lobster red by the time she was done and she thought nothing of it. "Yeah, I haven't made it traditionally for years so my callouses have gone away." It was amazing, and light and fluffy like this.
I used to pretend I am a Shaolin Kung Fu master putting my hands in the hot couscous. Now that I have grown older and wiser and done with internalised misogyny, I use a wooden fork to separate the couscous in a qasra/ taqsrit until it reaches a temperature, I am comfortable with to use my hands. I have even been shamed for preferring couscous over smid because couscous is easier to make and that means I am lazy. I just don't like the texture of smid and baddaz( corn smid) Now I make balboula/ibrin which is the tradition barley version. I rather be lazy than complain bragging.
Cous cous with only plane water tends to be very dried. I usually instead of water I add some soup (the knor cube one is fine) or I dilute a can of tomato souce with water, salt and chopped besel. Also a drizzle of Olive oil at the end makes miracles. Also sometimes I add fine chopped carrots or fine chopper onion. It's also grain in salads to add some texture
You're been my favorite online cook for a while now and detecting this episode to the people of Morocco and Libya melted my heart. Thank you for everything you and I hope to someday cook with you when I visit London again
"Boiled water couscous" is actually supposed to be made with instant couscous and not "real" couscous. The difference is that instant couscous is already pre-cooked and thus it doesn't need all the steaming. Just add it to boiling water and let it sit (very quick cooking, just like many other instant cereal products - instant oats, instant polenta etc). I often find this to not be enough though, a bit more water and heating might be useful sometimes. And real couscous made with the steaming methods usually tastes much better anyway. The weird thing is that many couscous packets actually don't really tell wether it's instant couscous or the real deal - But usually if it's a North African or Middle eastern brand - it's "real" couscous. And instant couscous packages often have a recipe on them that tells of how to cook it.
@Carloshache you are correct. One thing I would like to add (and you kind already touched on it) is the instant couscous needs to be rehydrated in intervals. 4 to 5 times depending on how the hydration process goes. You re-add water when the couscous has soaked up enough of it. Salt is also dissolved into the water so that the couscous itself isn't bland.
Couscous on Friday it’s a Moroccan tradition not Algerian or Tunisian 🤔 you guys need to find your own culture and stop bringing yourself on anything Moroccan. Tunisia eat their couscous on Sundays.
@@gmailyou367 for ur information we do morroccans and algerians are really similar more similar than Tunisians and we eat our couscous every Friday too specifically after prayer since it’s a holy day so what you guys always get upset when your neighbouring countries share similar traditions. Srsly grow up.
@@gmailyou367 man why are you hating for no reason the man said nothing he just said we Algerians also eat couscous each Friday which is true we always did that, most Algerians do couscous or Rechta on a Friday, he wasn't even saying couscous is ours or something you're the one who's being toxic here and as the other comment said there's nothing bad about having similar traditions we just gotta accept and love that we are similar and stop this stupid hate, all other Arabic countries share stuff and they never argue about it as our countries do it's really sad to see
I absolutely love couscous. Your recipe is exquisite and encourages others to try such a versatile pasta. I also serve it cold in a sweet vinaigrette marinade and veggies mixed in. My family eat it sweet, sometimes as a dessert or as a breakfast.
As a European, until this time I didn't know how to make a perfect couscous, so I thought I don't like it..😮 Thank you so much this amazing recipe. That become one of my favorite! 👌💛
Pretty close to the original recipe! I grew up eating couscous once a week either with 7 vegetables or with Tfaya ( caramelized onions and raisins)😋😋😋😋😋😋 We don't get bored of it because different vegetables and different proteins can be used. The couscousier is a must have in every kitchen in Morocco. I appreciate that you made this famous Moroccan dish in the right pot!
I wish you could do a deep dive on rolling “la graine”, how to roll couscous from durum semolina. Most store products are already precooked to an extent, so I’m always worried of overcooking them with steaming.
You can use a sieve to do that. mix water and flour together until a crumble like consistency and gently push them through a sieve using a circle motion through the whole process. If you use both hands to make the crumbles in a rond flat bowl make circles inwards. So left hand goes clockwise, and right hand goes counterclockwise. First one hand then the other adjust speed as needed. To make sure you are not making dough use a bowl of water to wet your hand and sprinkle water by shaking you hand on the flour. All Moroccans use precooked couscous and steam it anyway. Steam couscous two times and smid three times. Use only oil the first steam that helps prevent the sticking. You can always taste the couscous for desired consistency.
I used to work with a Moroccan guy, he worked from Sunday to Thursday, (company worked 7 days a week, public service) so every Thursday, his wife would make cous cous for all of us, it was amazing, I've never managed to make it myself as good, I asked her for the recipe and she said there isn't one haha
That's so sweet of them! And I believe her, there is no recipe, the recipes and techniques are just passed down from generation to generation. Amazing stuff.
Microwave will make it gritty. The oil rub is key ..and steam it twice is ok ..dont add too much water ,steam with basket...... The onion ,nuts,raisen sauce ,you missed and sauce ...usually meat and vegetables are chopped inside and a cause of onion,carrot, raisens, nuts are on top in butter ,oil and small sugar. Ground nut or cashew,almonds, and fresh cilantro or mint on top
Love and prayers to our moroccan brothers and sisters. Your country and people are so beautiful, welcoming, kind and loving. God bless the dead and may your country rise again inshallah ❤
Great video not sure this is how it’s actually made in Morocco where they usually cook meat and veg in water then add oil and clarified butter rather than frying everything initially
I do my couscous in a way that's so untraditional that it's almost sinful, I make broth, then let it cool down somewhat and add the couscous straight to it. The result is far from al dente, more like risotto or congee, but I like it that way. I also prefer it from a taste perspective, it soaks up flavour way better.
You should try Tunisian beef couscous. We make red sauce instead of broth . Makes a big difference . Don’t take me wrong , I love Moroccan food and I love their couscous . But Tunisian and lybian couscous taste better.
The problem is there is never A ONE algerian/tunisian/ moroccan version, there are VERSIONS of couscous per country , it's such a versatile and delicious dish
@rachidattahiryelouahaby5767 interesting, so hot water would turn it mushy but steam doesn't, but if you steam it without mixing in cold water first it'll also turn out wrong?
That makes sense. The grains don't immediately absorb all the water, so using cold water slows the creation of starchy water since it isn't as active. Then as it heats up, most of the water is already absorbed. Thanks for explaining!
Might it be possible that we Europeans somehow buy up all the 'good parts' of the animals in northern african markets (lamb chops or boneless, skinless and flavourless chicken breast and anything that will cook within two minutes of cooking into a shoe sole regarding taste, texture and appearance) while the Moroccans, Algerians, Tunisians and Libyans use the 'bad parts' to make finger liking delicious broth?
Not sure but in Europe, historically, the more involved and 'flavourful' cooking methods were developed to compensate for inferior ingredients, by disguising/covering up the taste and texture. I wouldn't be terribly surprised if something similar were at work.
I think it has more to do with Moroccans historically eating less meat because of the price compsred other ingredients so we have a surprising amouth of vegetarian dishes and the meat is other just for some extra flavor and like the cherry on top
Your description of boiling water couscous is so strange, i never thought all those bad things you said. The steaming method takes so much time. Why not try rubing butter first with raw couscous and then add boiling water and after 10 minutes declump with your hands? You'll get similar effect in 5x less time.
Try the traditional methode and you'll kick yourself for ever eating the intent one. I've made the easy method alot as a quick meal for work but it's at like 60% of what it could be
@appiedellah i just tried rubbing butter and olive oil with raw couscous and then adding boiling water. So much quicker and it gets practicaly the same result (except for steaming over the sauce which obviously enriches the flavour). I don't have a microwave, an oven and a pot with strainer to cook over steam. But I like the super quickness of couscous like that.
@@SandCat1995 It seems that Moroccans have an obsession/stubborness to call ''Moroccan'' a shared cultural heritage that belongs to all North Africa. Same with the ''salon marocain'', ''caftan marocain'', that many countries inherited from the Ottomans.
@@SandCat1995 ''Harissa it’s a 100% Tunisian condiment that can’t be found elsewhere''. Hahaha!! Yes harissa is Tunisian but can be found everywhere. I repeat, a shared heritage should not be stolen by one group. Moroccans have no right to call what history left to a large group of countries ''moroccan''. Le caftan, c'est un exemple pamis d'autres, ce n'est pas du tout un hors sujet. Anyways, I'm having mint tea with ghribiya. They are not moroccan and I don't even live in North Africa.
@@SandCat1995 OK. You said it yourself. Green tea came from China, the berrad was made by the English, the tea glasses were made in France... The Moroccans should humble themselves and stop calling everything Moroccan. Ignorance is bliss.
I've always loved couscous, used to eat it on our vacations in France as a kid (and still do every time we visit) and it's also one of our favorites to cook at home. 👌 One variation we make at home is a "one pot wonder"; we fry chicken, veggies etc in a big pan, add a lot of spices and seasoning and water so that it becomes a watery but tasty sauce. Then we just take the pan off the burner, add the raw couscous grains straight from the bag, mix, and let it sit for a while. When the couscous has bloated up we mix again, often throw in a couple of handfuls of cherry tomatoes (added at the end they will get hot but not burst into mush) and lots of chopped fresh parsley, reheat, and serve. Ta-dah! A very fast very easy very yummy couscous dish.
Thanks for sharing recipe and detailed technique for making couscous in the traditional style. Much obliged. Also thank you for reminding us that people are in dire need and we can help if we're able.
Looks great man! I eat some variation of this at least x2 a week, and I can’t recommend the addition of tfeya - a topping of sweet and spiced caramelised onions and raisins - enough
Yes, will definitely be trying this one. I've also been disillusioned by the boiling method for couscous and didn't know how to make it properly. Probably be using beef, though, as I'm not terribly fond of lamb. Thank you for showing this and also for the information on where to donate for both areas.
My grandma, Fortuna, emigrated from Casablanca to Israel and made couscous that went high above the definition of comfort food and stapled in the soul food tier. I started cooking after she passed and have waited for the internet to show me something of a pointer, as she had left none herself. I feel this is a perfect place to start. Thank you very munch.
Oh my days. I never understood why people were absolutely raving about couscous but it seems I've been cooking (yep) it wrong for the longest time. I'll be going the McSteamy route tonight. I love these little gems of wisdom in the kitchen, especially if they tell me I was an idiot but give me a shot at redemption all the same.
Thank you for the reminder to not crowd pans. I seared some chops yesterday and I started with one. Which was good because I hadn't heated it enough! I then waited a moment before adding the rest. Golden perfection on the sear!
This is why I like couscous as you have old world cooking which is able to be prepared under minimalist conditions. Add water oil or real butter cover and come back in 10 min.
COUSCOUS HE'S ONE OF THE OLDEST TRADITIONAL DISHES IN NORTH AFRICA And he is healthy one hundred percent Because it contains all the nutrients meat 🥩 vitamins vegetables olive oil everything bone 😊appetite
I love your vids but when you added the oil to the couscous you said "like with pasta". We do not add oil when cooking pasta since whatever sauce you use after would not coat it.
I send alooooot of love and duas for our Moroccan brothers. You are such a wonderful, generous welcoming people. Your country is so beautiful and your cuisine is one of my favorite, couscous, tajine, tanjia, are delicious. I hope people who suffered from the recent earthquake are doing better inchAllah.
Thank You Brother For Sending Love To Our Brothers Affected By The Earthquake, May God Bless Your Soul And Their Souls, Amin 🙏❤️
probably one of the best couscous recipes on UA-cam! thank you for your effort. The large vegetables keeping their integrity, the triple steaming, the butter at the end....delicious! The bouillon however is the best part, but I understand your impulse to reduce it to a sauce. Also, next time add the "tfaya" on the sides, sweetened raisins and onions, and if you really want to step it up, pair it with butter milk as a drink (Elben) but make time for a nap right after haha
We have an Amazigh friend who made couscous for us like her mother taught her. She fluffed it between her palms SEVEN TIMES. RIGHT IN THE STEAMER. Her hands were lobster red by the time she was done and she thought nothing of it. "Yeah, I haven't made it traditionally for years so my callouses have gone away." It was amazing, and light and fluffy like this.
I used to pretend I am a Shaolin Kung Fu master putting my hands in the hot couscous.
Now that I have grown older and wiser and done with internalised misogyny, I use a wooden fork to separate the couscous in a qasra/ taqsrit until it reaches a temperature, I am comfortable with to use my hands.
I have even been shamed for preferring couscous over smid because couscous is easier to make and that means I am lazy. I just don't like the texture of smid and baddaz( corn smid)
Now I make balboula/ibrin which is the tradition barley version.
I rather be lazy than complain bragging.
Goodness. Why so bitter
Cous cous with only plane water tends to be very dried. I usually instead of water I add some soup (the knor cube one is fine) or I dilute a can of tomato souce with water, salt and chopped besel. Also a drizzle of Olive oil at the end makes miracles. Also sometimes I add fine chopped carrots or fine chopper onion. It's also grain in salads to add some texture
You're been my favorite online cook for a while now and detecting this episode to the people of Morocco and Libya melted my heart. Thank you for everything you and I hope to someday cook with you when I visit London again
"Boiled water couscous" is actually supposed to be made with instant couscous and not "real" couscous. The difference is that instant couscous is already pre-cooked and thus it doesn't need all the steaming. Just add it to boiling water and let it sit (very quick cooking, just like many other instant cereal products - instant oats, instant polenta etc). I often find this to not be enough though, a bit more water and heating might be useful sometimes.
And real couscous made with the steaming methods usually tastes much better anyway. The weird thing is that many couscous packets actually don't really tell wether it's instant couscous or the real deal - But usually if it's a North African or Middle eastern brand - it's "real" couscous. And instant couscous packages often have a recipe on them that tells of how to cook it.
Moroccans steam the same precooked.
@Carloshache you are correct. One thing I would like to add (and you kind already touched on it) is the instant couscous needs to be rehydrated in intervals. 4 to 5 times depending on how the hydration process goes. You re-add water when the couscous has soaked up enough of it. Salt is also dissolved into the water so that the couscous itself isn't bland.
I'm from Algeria, and couscous every Friday, was literally the best part of my week sometimes; yours look great!!
In that case I definitely need to cook it more. Thank you!
Couscous on Friday it’s a Moroccan tradition not Algerian or Tunisian 🤔 you guys need to find your own culture and stop bringing yourself on anything Moroccan. Tunisia eat their couscous on Sundays.
@@gmailyou367 hhhhhhh
@@gmailyou367 for ur information we do morroccans and algerians are really similar more similar than Tunisians and we eat our couscous every Friday too specifically after prayer since it’s a holy day so what you guys always get upset when your neighbouring countries share similar traditions. Srsly grow up.
@@gmailyou367 man why are you hating for no reason the man said nothing he just said we Algerians also eat couscous each Friday which is true we always did that, most Algerians do couscous or Rechta on a Friday, he wasn't even saying couscous is ours or something you're the one who's being toxic here and as the other comment said there's nothing bad about having similar traditions we just gotta accept and love that we are similar and stop this stupid hate, all other Arabic countries share stuff and they never argue about it as our countries do it's really sad to see
The great moroccan gastronomy ! Thank you for this video
Fresh handmade couscous after Friday prayer is unmatched nothing like packaged in supermarkets and unfortunately many restaurants
I hope I can one day try the handmade kind in Morocco. I'm sure I'll love it!
I absolutely love couscous. Your recipe is exquisite and encourages others to try such a versatile pasta. I also serve it cold in a sweet vinaigrette marinade and veggies mixed in. My family eat it sweet, sometimes as a dessert or as a breakfast.
Just got back from a week long stay in Casablanca. Now watching you make this new favorite Moroccan dish.
Thank you for video
we also make couscous like that in Brazil, but our most common couscous is made out of corn.
We call it baddaz in Morocco, couscous from corn.
As a European, until this time I didn't know how to make a perfect couscous, so I thought I don't like it..😮
Thank you so much this amazing recipe. That become one of my favorite! 👌💛
Pretty close to the original recipe! I grew up eating couscous once a week either with 7 vegetables or with Tfaya ( caramelized onions and raisins)😋😋😋😋😋😋
We don't get bored of it because different vegetables and different proteins can be used.
The couscousier is a must have in every kitchen in Morocco. I appreciate that you made this famous Moroccan dish in the right pot!
I wish you could do a deep dive on rolling “la graine”, how to roll couscous from durum semolina. Most store products are already precooked to an extent, so I’m always worried of overcooking them with steaming.
You can use a sieve to do that. mix water and flour together until a crumble like consistency and gently push them through a sieve using a circle motion through the whole process. If you use both hands to make the crumbles in a rond flat bowl make circles inwards. So left hand goes clockwise, and right hand goes counterclockwise. First one hand then the other adjust speed as needed. To make sure you are not making dough use a bowl of water to wet your hand and sprinkle water by shaking you hand on the flour. All Moroccans use precooked couscous and steam it anyway. Steam couscous two times and smid three times. Use only oil the first steam that helps prevent the sticking.
You can always taste the couscous for desired consistency.
We appreciate your noting the tragedies in North Africa.
Great tutorial on preparing couscous! Thanks!
heaping a bunch of good stuff on a pile of any carb is such a baller move tbh
I used to work with a Moroccan guy, he worked from Sunday to Thursday, (company worked 7 days a week, public service) so every Thursday, his wife would make cous cous for all of us, it was amazing, I've never managed to make it myself as good, I asked her for the recipe and she said there isn't one haha
That's so sweet of them! And I believe her, there is no recipe, the recipes and techniques are just passed down from generation to generation. Amazing stuff.
@@MiddleEats Sweetness had nothing to do with it. Sweetness would be if she asked her to help her next time.
Microwave will make it gritty. The oil rub is key ..and steam it twice is ok ..dont add too much water ,steam with basket...... The onion ,nuts,raisen sauce ,you missed and sauce ...usually meat and vegetables are chopped inside and a cause of onion,carrot, raisens, nuts are on top in butter ,oil and small sugar. Ground nut or cashew,almonds, and fresh cilantro or mint on top
Looks sensational. You're a superstar, Obi! Can't wait to try.
brother, have you made rfisa? that was my favorite moroccan dish! couscous reminds me of fridays
Love the microwave method … genius!
Love the casual language lesson at the top ❤
My grandchildren love couscous!
Perhaps the different methods affect how much of the starch comes out of it, hence the stickiness.
Nice new kitchen my guy, even with the hand-burning glass stove
It's the best feature!
Love and prayers to our moroccan brothers and sisters. Your country and people are so beautiful, welcoming, kind and loving. God bless the dead and may your country rise again inshallah ❤
my mouth is drooling, Beef Couous with caramelized onions, pumpkin, raisins and fried almonds, and a hot bowl of beef broth on the side is my Fav!!
Great video not sure this is how it’s actually made in Morocco where they usually cook meat and veg in water then add oil and clarified butter rather than frying everything initially
I do my couscous in a way that's so untraditional that it's almost sinful, I make broth, then let it cool down somewhat and add the couscous straight to it. The result is far from al dente, more like risotto or congee, but I like it that way. I also prefer it from a taste perspective, it soaks up flavour way better.
This looks so good
Awesome recipe chef, please show ARABIC AREEKA recipe please
The only dish my mum taught me before she left this wold 😔
what size pot? holes in steamer small enough to use.
Can you figure out a way to replace merguez in coucous royal? I would do things for some couscous royal but it's not the same without merguez!
I know what you mean about the texture of couscous that you first had eaten. It never bothered me as much, but this method sounds a lot better.
this guy is so pretty
11:57 looks like the shape of a _tajine_
You should try Tunisian beef couscous. We make red sauce instead of broth . Makes a big difference . Don’t take me wrong , I love Moroccan food and I love their couscous . But Tunisian and lybian couscous taste better.
The best couscous isnt about nationality its the one your mother cooks
@@couscousmagique3226👏👏
yeah right which is why Moroccan food is known worldwide while no one cares about your countries...
What about using a rice cooker?
Id say the algerian and tunisian version are superior for tomato/spicy enjoyers
What is the difference? Do you add harissa and more tomatoes?
The problem is there is never A ONE algerian/tunisian/ moroccan version, there are VERSIONS of couscous per country , it's such a versatile and delicious dish
you are missing the egglant. It's essential in Moroccan couscous.
um that's definitely not traditional style but it's somewhat correct and close to it
putting oil on pasta water doesn't prevent it from sticking, actually it has the opposite effect.
Not if you do so after removing the water
Hey Moroccans, why is it that you need to use cold water first instead of hot?
@rachidattahiryelouahaby5767 interesting, so hot water would turn it mushy but steam doesn't, but if you steam it without mixing in cold water first it'll also turn out wrong?
That makes sense. The grains don't immediately absorb all the water, so using cold water slows the creation of starchy water since it isn't as active. Then as it heats up, most of the water is already absorbed. Thanks for explaining!
Dont agree with the ginger tho and cumin, garam masala or arab spice mix garlic .
Might it be possible that we Europeans somehow buy up all the 'good parts' of the animals in northern african markets (lamb chops or boneless, skinless and flavourless chicken breast and anything that will cook within two minutes of cooking into a shoe sole regarding taste, texture and appearance) while the Moroccans, Algerians, Tunisians and Libyans use the 'bad parts' to make finger liking delicious broth?
Not sure but in Europe, historically, the more involved and 'flavourful' cooking methods were developed to compensate for inferior ingredients, by disguising/covering up the taste and texture.
I wouldn't be terribly surprised if something similar were at work.
I think it has more to do with Moroccans historically eating less meat because of the price compsred other ingredients so we have a surprising amouth of vegetarian dishes and the meat is other just for some extra flavor and like the cherry on top
"Money can buy everything except the truth".
yeah there is no way i am doing any of that to my Couscous ...
Your description of boiling water couscous is so strange, i never thought all those bad things you said. The steaming method takes so much time. Why not try rubing butter first with raw couscous and then add boiling water and after 10 minutes declump with your hands? You'll get similar effect in 5x less time.
Try the traditional methode and you'll kick yourself for ever eating the intent one. I've made the easy method alot as a quick meal for work but it's at like 60% of what it could be
@appiedellah i just tried rubbing butter and olive oil with raw couscous and then adding boiling water. So much quicker and it gets practicaly the same result (except for steaming over the sauce which obviously enriches the flavour). I don't have a microwave, an oven and a pot with strainer to cook over steam. But I like the super quickness of couscous like that.
@@sypialnia_studio ah oke yeah it's definitely better then no couscous haha
Couscous is NOT moroccan. It's a very old Berber dish native to all North Africa and beyond!
There is a Moroccan version of couscous , Tunisian and Algerian have their own versions of couscous that is different
@@SandCat1995 It seems that Moroccans have an obsession/stubborness to call ''Moroccan'' a shared cultural heritage that belongs to all North Africa. Same with the ''salon marocain'', ''caftan marocain'', that many countries inherited from the Ottomans.
@@SandCat1995 ''Harissa it’s a 100% Tunisian condiment that can’t be found elsewhere''. Hahaha!!
Yes harissa is Tunisian but can be found everywhere.
I repeat, a shared heritage should not be stolen by one group. Moroccans have no right to call what history left to a large group of countries ''moroccan''. Le caftan, c'est un exemple pamis d'autres, ce n'est pas du tout un hors sujet. Anyways, I'm having mint tea with ghribiya. They are not moroccan and I don't even live in North Africa.
@@SandCat1995 OK. You said it yourself. Green tea came from China, the berrad was made by the English, the tea glasses were made in France... The Moroccans should humble themselves and stop calling everything Moroccan.
Ignorance is bliss.
Yummy delicious Moroccan couscous
Morocco is not a Middle-east country
Pro tip: stop describing EVERYTHING as "ADDICTIVE". It's getting really stale. Get a thesaurus.
You'll live
Not for MY benefit, for his. Grow up, child. @@bellenesatan
Ok but Morocco is north west Africa not Middle East 😉
I've always loved couscous, used to eat it on our vacations in France as a kid (and still do every time we visit) and it's also one of our favorites to cook at home. 👌 One variation we make at home is a "one pot wonder"; we fry chicken, veggies etc in a big pan, add a lot of spices and seasoning and water so that it becomes a watery but tasty sauce. Then we just take the pan off the burner, add the raw couscous grains straight from the bag, mix, and let it sit for a while. When the couscous has bloated up we mix again, often throw in a couple of handfuls of cherry tomatoes (added at the end they will get hot but not burst into mush) and lots of chopped fresh parsley, reheat, and serve. Ta-dah! A very fast very easy very yummy couscous dish.
Thanks for sharing recipe and detailed technique for making couscous in the traditional style. Much obliged.
Also thank you for reminding us that people are in dire need and we can help if we're able.
It's like Taco Tuesday, except it's Morrocan and not tacos and is eaten on Friday!
Exactly!
Looks great man! I eat some variation of this at least x2 a week, and I can’t recommend the addition of tfeya - a topping of sweet and spiced caramelised onions and raisins - enough
Yes, will definitely be trying this one. I've also been disillusioned by the boiling method for couscous and didn't know how to make it properly. Probably be using beef, though, as I'm not terribly fond of lamb. Thank you for showing this and also for the information on where to donate for both areas.
My grandma, Fortuna, emigrated from Casablanca to Israel and made couscous that went high above the definition of comfort food and stapled in the soul food tier. I started cooking after she passed and have waited for the internet to show me something of a pointer, as she had left none herself. I feel this is a perfect place to start.
Thank you very munch.
@@waitzandbleed Palestine *
Oh my days. I never understood why people were absolutely raving about couscous but it seems I've been cooking (yep) it wrong for the longest time. I'll be going the McSteamy route tonight. I love these little gems of wisdom in the kitchen, especially if they tell me I was an idiot but give me a shot at redemption all the same.
Hi new subscriber here ❤ this looks yummy and delicious 😋 thank you for the recipes I have enjoyed ❤
Thank you for the reminder to not crowd pans. I seared some chops yesterday and I started with one. Which was good because I hadn't heated it enough! I then waited a moment before adding the rest. Golden perfection on the sear!
This is why I like couscous as you have old world cooking which is able to be prepared under minimalist conditions. Add water oil or real butter cover and come back in 10 min.
you should try a rice cooker. I've seen my aunt use it and it comes out nice. hope this doesn't offend any north Africans 😆
Not at all, great recommendation 👍🏼
Great recipe!
Oh wow!
couscous cooter 😅🤭
COUSCOUS HE'S ONE OF THE OLDEST TRADITIONAL DISHES IN NORTH AFRICA And he is healthy one hundred percent Because it contains all the nutrients meat 🥩 vitamins vegetables olive oil everything bone 😊appetite
I love your vids but when you added the oil to the couscous you said "like with pasta". We do not add oil when cooking pasta since whatever sauce you use after would not coat it.
I just came across your channel. I’m glad to tell you I’m staying ♥️
I have a lot of respect towards you for mentioning Morocco and Libya ❤.
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Thank you so much for respecting my culture enough to actually do research.
"carefull this will be hot" - the eppisode
2:54 parsley with a rope in a pan
My mouth is watering
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They do not eat this every week.
It's tradition to eat it every Friday after prayer so I'd say most do at least ones a week
I'm sure you know a lot about morrocans, Stephen Smith. 🏳️
This would be great with Israeli couscous which is so much better and not as fussy. Thanks for the recipe.