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Couscous (Berber : ⵙⴽⵙⵓ seksu, Arabic: كُسْكُس kuskus) is originally a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, and Libya, as well as in Israel, due to the large population of Jews of North African origin. In Western supermarkets, it is sometimes sold in instant form with a flavor packet, and may be served as a side or on its own as a main dish.
My first attempt on Kibbeh, using Sima's Way youtube recipe as an educational basis, used 1 fairly large sweet potato, which gave 13 kibbeh. It could serve 4.
100 g couscous
3 dry lime leaves
150 ml boiling water
salt to taste (2 pinches)
half a fresh red bell pepper
1/2 roasted red pepper, seeds and skin removed
2 ounces dried red chiles of your choice (see below)
2-3 cloves garlic, chopped
1/2 tsp caraway seeds
1/2 tsp teaspoon coriander seeds
1/2 tsp cumin seeds
1/2 tsp salt
juice from 1/2 lemon
1-1/2 Tbsp olive oil, plus more for storarge...
This is a vegetarian side dish, but we have added leftover pork and black beans to it as a meal.
Gourmet | August 1996
2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
There's no way in the world that I can start spending so much time on a food forum without mentioning my absolute favorite dish at some point, right? :D
So my all-time favorite is Royal Coucous, which includes lamb, chicken, meat balls and merguez sausages (hence why it's called "royal". Each...