Brahims Desert Couscous Recipes

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)

Steps:

• Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
• Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
• Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
• Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
• Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
• Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
• When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
• Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
• Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
• Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
• If you used the chilli, put it on a plate and let people help themselves to it!

MOROCCAN COUSCOUS

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

BRAHIM'S DESERT COUSCOUS

Steps:

• Start by sautéeing the meat, onions, tomatoes in 1 tablespoon of the oil for a couple minutes over a high heat.
• Grind in some salt and lots of black pepper.
• Meanwhile, heat up some water in a kettle and after a couple minutes add in the parsley and all the vegetables except the courgettes plus enough hot water to cover everything.
• Cover the pot and cook over a high heat.
• Next, put the couscous in a large bowl and pour over 1/4 cup water.
• Rub the grains together by using both your hands and moving them back and forth, palms together, with the couscous between your palms. You make the same form with your hand as if you were praying. Rub until the couscous is no longer clumpy and all the water has been absorbed.
• Spread the couscous evenly in the top of your couscousiere.
• If you do not have a couscousiere, you can fashion one out of a colander and some cheesecloth. All you need is something to steam the couscous.
• The two most crucial things are that the colander sits high enough in the pot that the water below will not come in contact with the couscous and also that you have a tight seal between the top and bottom so the steam is forced through the couscous.
• If you are making your own steamer, a cloth wrapped around the pot may help form a tight seal. If you do not have this, the couscous will take longer to cook properly because it won't get the same volume of steam going through it.
• Wait a couple minutes for the steam to start rising through the couscous and then cover and cook for 10 minutes.
• Take the couscous out and empty into the bowl.
• Add another 1/4 cup water and some salt, then oil your hands with some of the remaining olive oil and rework the couscous the same way you did the first time.
• It can be very hot so you may have to stir the couscous a few times until you are able to handle it.
• All the while, the stew is continuing to cook.
• Place the couscous back in the steamer and cover for another 10 minutes.
• Repeat this process twice or more if necessary, until the couscous is light and fluffy.
• Add the courgettes during the last 10 minute cooking.
• When ready, take out the parsley from the stew.
• Pile the couscous in a bowl and arrange the meat and vegetables around the sides and on top.
• Drizzle 3-4 spoonfuls of the cooking liquid over the couscous.
• If you want hot sauce, water it down as well into a runny consistency with the cooking broth and set out separately for people to add as desired.
• Eat with your hands if you want to be Moroccan, with no one touching the meat until the guest has first reached for theirs, or go Western and spoon it out onto plates.