The humble couscous, often hastily prepared from instant boxes in modern kitchens, transforms into something entirely different when crafted the traditional way. This method, taking nearly five hours from start to finish, producing light, fluffy grains that bear little resemblance to their quick-cooking counterparts.
The process, while time-consuming, has a rhythm to it. The initial steaming takes an hour, followed by a resting period where the couscous is lovingly sprinkled with water and covered with a damp cloth – a step Zur compares to "tucking a child in for a nap." The final steaming brings it all together, resulting in perfectly separate grains that still somehow cling together on the fork.
For those short on time, Zur acknowledges that store-bought couscous can be a reasonable substitute. But once you've tasted the real thing, made with patience and love, it's hard to go back.
The result of this labor of love is a dish that's both humble and magnificent – a perfect mound of ethereal couscous crowned with vegetables and meat, all swimming in a rich, aromatic broth.
RECIPE:
For the stew:
1 Onion cut into large cubes
3 Carrots cut into large cubes
2 Zucchini cut into large cubes
1 Pumpkin cut into large cubes
1 package Celery leaves roughly chopped
1 kg of stewing beef, cut into large cubes
Small can of tomato paste
1/2 tsp Ras el hanout spice
A little oil
Instructions
1. Fry the meat cubes slightly
2. Add the vegetables and fry for about 3 minutes while stirring
3. Add the seasoning, and about 3 liters of water
4. Cook for about 4 hours on low heat
For the Couscous
1 kg semolina
1 TBSP salt
1 cup oil
3 cup water
Instructions
1. Mix the semolina and salt in a large bowl
2. Add oil and mix well (by hand)
3. Gradually add a cup of water while kneading the semolina
4. Transfer the mixture to a couscous steamer and place on the stove
5. Spread on the mesh and leave a hole in the center for efficient steaming
6. Fill the bottom part of the pot with water and bring to a boil (You can also use vegetable or chicken broth to add flavors to the couscous)
7. Cover with lid and steam for an hour
8. After an hour, transfer the mixture back to the large bowl
9. Pour two cups of water over the mixture while stirring and cover with a damp towel for 30 minutes
10. Transfer the mixture back to the steamer and steam covered for 30 minutes
11. Transfer the mixture to a sieve or dedicated couscous strainer standing over a large bowl, and strain the mixture through it to create perfect grains
If all of this sounds like way too much work (we get it!) - you can use store-bought couscous and follow the preparation instructions.
