Couscous from The Mediterranean to All The World

Newsgate360: Couscous is known in North Africa Mediterranean cuisines. Though the cooking is almost similar in all countries, but its flavour varies due to the use of different spices from one region to another. It is known in Morocco, Algeria, Tunisia, Libya, Mauritania and Egypt. Couscous is one of the famous dishes that is known worldwide. It is made with tiny steamed balls of crushed wheat semolina and is always served with stew on top. The stew is made with lamb, chicken or fish and bouquet of vegetables.

Today we will present the classic Couscous with Lamb


For Lamb

  • 1 Kg lamb with bones
  • 1 large onion
  • 3 tomatoes pealed and cut
  • 1/4 cup vegetable oil
  • Salt and pepper to taste
  • 1 tsp ginger
  • 1tsp turmeric
  • 2 cups water
  • Fresh parsley

 For Couscous

  • 1/2 kg dry couscous
  • 1/4 cup vegetable oil
  • Water
  • 1tsp salt
  • 2 tbsp butter

For Vegetables

  • 1/2 small cabbage cut into 3 pieces
  • 3 turnips peeled and cut into halves
  • 5 carrots peeled and cut into halves
  • 2 tomatoes peeled and cut into quarters
  • 2 small onions cut into halves
  • One small pumpkin cut into cubes
  • 2 sweet potatoes peeled and cut into halves

How to Make

– Mix and cook the meat with the spices, onions, and tomatoes.

– While the meat is cooking, steam the dry couscous by pouring it into large bowl and mix oil with it, add water little by little and rub couscous between your hands. Then transfer Couscous into oiled steamer basket.

– Add cabbage, turnips, and the rest of vegetables to lamb mixture and place the steamer basket on top and steam Couscous for 15 minutes.

– Once all cooked serve in large bowl placing Couscous first and mix it with butter, place meat and vegetables on top all around the bowl and sprinkle the broth. Bon Appétit!

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