Couscous (National Dish of North Africa/Tunisis/Morocco/Algeria/Libya/Mauritania) الكسكس

Couscous is a National dish of North Africa (Tunisia/Libya/Algeria/Morocco/Mauritania). It is popular in France and other European countries also. It is also known as كسكسي in Egypt and Kuskus in UK and USA. One of my friend Sohail Iqbal while visiting France was first introduced by this dish and he asked me cook and share the recipe. But Couscous was not available in Karachi. I asked Saleem Abdullah Memon of Mersi Trading Est. Dubai to arrange it for me from Dubai. He did it and I cook it .
   http://yp.theemiratesnetwork.com/biz/United_Arab_Emirates/Dubai/Mersi_Trading_Est_Dubai_16696.html
Couscous is basically a pasta made with Semolina (Suji) and cooked in steam, served with meat or vegetable stews. 

Couscous with Chicken and Vegetable Stew

Recipe for Stew for Couscous:

• Chicken Cubes    1/2 kg
• Oil 1/2 cup
• Boiled Chickpea  1 cup
• Peas boiled 1 cup
• Tomatoes  chopped 3
• Onion quartered 3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Carrots (optional)
• Potatoes (optional)
• Lemon juice 2 teaspoon
• Green Chillies  chopped for garnish2
• Fresh Coriander leaves  chopped for garnish
• Fresh Mint leaves for garnish
• Fresh Pomegranate seeds for garnish
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Star aniseed   1
• Harrisa paste 1-2 teaspoon

Procedure:

• Heat oil in a pan, add ginger garlic pastes and fry for 2 minutes.
• Then add tomatoes, chicken and spices and fry for 5 minutes.
• Then cook on medium flame till chicken is tender.
• Now add onion, boiled chickpea, pea, lemon juice and cook for 5 more minutes on low flame.
• Garnish with fresh mint, coriander leaves and pomegranate seeds and remove from flame.
• Delicious Stew for Couscous is ready to serve.

Preparation of Couscous

 الكسكس

Ingredients:

• Couscous 2 cup
• Water 3 cup
• salt to taste

• Procedure

• Boil water with salt.
• Then add couscous wait for 5 minutes then fluff with the help of a fork.
• Couscous is ready.
• Place Couscous in a large plater pour over prepared chicken and vegetable stew.
• Enjoy the taste of North African Cuisine.

Note:

• Stew can be prepared with beef, mutton, fish , pulses and other vegetables of your choice.

Kuskus/Couscous

Harira (Morocco/Maghreb Traditional Soup) الحريرة

Harira is a traditional soup of Morocco served in Ramadan at Iftar  and on weddings. It is also popular  in Algeria, Tunisia, Libya, Mauritania  (Maghreb) and neighbouring countries.



Ingredients:

• Meat (Mutton/Chicken) small cubes   1/4 kg (250 g)
• Chickpea (Garbanzo beans/Kabuli Channa)   100g
• Pasta vermicelli broken  100g
• Olive oil/ Butter  2 tablespoon
• Tomatoes chopped 3-5 
• Onion chopped 1
• Ginger chopped 1 teaspoon
• Fresh Cilantro (Coriander)  leaves chopped    1 tablespoon
• Fresh Parsley leaves chopped 1 tablespoon
• Fresh celery stalk 2
• Lemon juice 2 teaspoon
• Egg beaten (optional) 1
• Salt to taste
• Black pepper powder 2 teaspoon
• Paprika powder 1/4 teaspoon
• Haldi powder 1/2 teaspoon
• Cinnamon powder  1/2 to 1 teaspoon

Procedure:

• Soak chickpea for 5-6 hours, wash and drain.
• Boil in enough water , drain and keep aside.
• Now take oil in a pan, add onion and meat.
• Fry for 2 minutes, then add ginger, tomatoes and spices. 
• Fry for another 2 minutes then add 4 cup water and cook on low flame.
• Add fresh coriander, parsley and celery during cooking. 
• When meat is tender add boiled chickpea, pasta vermicelli and lemon juice and cook on simmering heat till pasta vermicelli are cooked.
• Now pour slowly beaten egg (optional) in portion with constant stirring.
• Delicious Harira Soup of Morocco/Maghreb is ready to serve.