Couscous(كسكس) is a type of small, round pasta popular in the Maghreb region of northern Africa. It is part of the traditional cuisines of Tunisia, Algeria, and Morocco.

One of the most common ways to prepare couscous is by steaming the couscous over stew and serving the stew and couscous together. This imbues the couscous with flavor and allows the couscous and stew to cook simultaneously. In the Maghreb region, some families prepare this dish on a weekly basis.

The stew served with couscous can vary, but common ingredients includes hearty vegetables, meat, and chickpeas. Lamb is a popular choice; carrot and chili are also common. The recipe below is for a simple vegan variation; meat is omitted and extra chickpeas are used.

Couscous with stewed vegetables can be served in tajine for a Maghreb style presentation.

Couscous has been an important food in the Maghreb region for centuries. There, it is generally steamed in a special type of steamer which may be known as a couscoussier. The couscous is traditionally made by rolling and sifting moistened semolina flour until formed into round pasta; it can then be dried and stored until it is time to cook.

Recipe

Ingredients

• 2 cup couscous
• 1 tbsp olive oil
• ½ cup + 2 cup water
• ½ onion, sliced
• 1 clove garlic, minced
• 2 tomato, pureed
• coriander leaf and/or parsley leaf, finely minced (substitute coriander powder)
• 1 cup chickpea, soaked overnight and drained
• ½ – 1 tsp salt
• ½ tsp paprika (optional)
• ½ tsp saffron (optional)
• 1 turnip, peeled and cut into even strips (substitute carrot or other vegetable)
• 2 tbsp harissa (optional)

Directions

• sauté onion
• add garlic, tomato, coriander
• add chickpea, salt, paprika, saffron, 2 cup water
• bring to a boil
• simmer about 30 minutes
• combine couscous, olive oil
• gradually mix in ¼ cup water
• let sit about 5 minutes
• fluff couscous
• transfer couscous to steamer over broth, uncovered; continue simmering about 10 minutes
• transfer couscous from steamer
• gradually mix another ¼ cup water into couscous
• let sit about 5 minutes
• fluff couscous
• add turnip to broth
• transfer couscous to steamer over broth again, uncovered; continue simmering about 10 minutes more
• transfer couscous from steamer
• gradually mix ¼ cup broth into couscous
• let sit about 5 minutes
• fluff couscous
• continue simmering broth until vegetables are tender
• arrange stewed vegetables over couscous in serving dish
• combine ¼ cup broth, harissa for garnish (optional)
• serve