How to make Moroccan couscous in your kitchen today, as it is couscous as the people of Egypt know it, or “sixo” or “couscous” as it is called in the countries of Algeria, Morocco and eastern Libya.
It is an Amazigh word of origin, and the word “couscous” is derived from “Sixo,” an Amazigh word that means the way in which small grains of wheat are prepared. This meal has been very popular in various countries, as it has become one of the favourite dishes of Arabs and French alike, with different cooking methods.
How to make Moroccan Couscous
- 1 kg of couscous
- 1 kg of meat
- oil teacup
- Two onions cut lengthwise
- salt to taste
- teaspoon black pepper (spring)
- teaspoon saffron
- 1 teaspoon ginger (a splint knife)
- Half a kg of carrots (purified and cut lengthwise and remove the pulp)
- Half a kilogram of white and yellow turnip (purified and cut lengthwise)
- Half a kilogram of slaw (purified and cut lengthwise)
- Half a kg of red pumpkin (purified and washed well)
- Half a kilogram of green beans
- Half a kilogram of cabbage
- Half a kilogram of tomatoes (wash and remove the peel and the seed and cut into small pieces)
- A bouquet of coriander tied with a thread
- Sufficient water (approx 3 litres)
- 100 g chickpeas, soaked in water and washed well
How to prepare :
Put 1 kg of couscous in a bowl, sprinkle with half a litre of salted water and lightly release with hands to separate the kernels from each other, add two tablespoons of oil and mix almost all the couscous with it.
The couscous is placed in the keskas that has been greased with a little oil, which in turn is placed on the pot (berma).
With a lock, you close the pot so that no steam escapes from its sides.
When the steam rises heavily over the couscous, remove the keskas from the pot, pour the couscous into a bowl and sprinkle with a quarter litre of cold water, twisting it lightly in order to separate the kernels from each other.
The couscous is put back in the keskas to ripen again for about half an hour (that is when the steam rises heavily on the couskous). Then it is lifted from the pot (berma) and placed in a bowl and sprinkled with about 125 cl of cold water with a slight twist in order to separate the grains from each other.
the couscous is returned a third time in the keskas to ripen a third time, and when the steam rises heavily over the couscous, the keskas is lifted from the top of the pot (berma) and poured into a bowl and painted with ghee, taking care to separate the couskous grains lightly one from the other while it is still hot.
Finally, it is placed in a round bowl and hollowed out in the middle.
How to prepare couscous broth:
Put the pieces of meat and chopped onions in the pot, empty the oil, salt, black pepper (black pepper), saffron and a teaspoon of municipal ghee and ginger and fry everything well while continuing to stir, then add two litres of water, then close the pot and leave to simmer for half an hour.
Add chickpeas, carrots, turnips, cabbage, tomatoes, beans, as well as a bouquet of coriander tied with a string, red pumpkin, and pumpkin, and add a little enough water to complete the cooking on a moderate heat until everything is cooked, so you raise the pot on the fire.
The couscous, slathered with municipal ghee, is placed in a round bowl and hollowed out in the middle, then pieces of meat are placed in it and covered with vegetables and all watered with broth and served hot.
The bowl is served with bowls of broth on the sides of the table and a delicious meal.