Couscous

Steamed semolina

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

There are a few interesting dishes hailing from Morocco, some of which are highly reminiscent of Spanish cooking, with their mixtures of vegetables, and their use of pimientos, dried beans, and their broad seasoning. One of the great dishes in Morocco is the Couscous, which we also find in Algeria, but in the latter place it is made from millet, whilst in Morocco semolina is used. The Arab word “couscous” originally meant the husked grain of corn, and has been employed as an article of diet from time immemorial. In the countries where couscous is made, special utensils for the cooking of it are sold, consisting of a glazed earthenware marmite, and a strainer, also of glazed earthenware, which fits over it. Put a ½ lb. of dried beans, previously soaked, in the marmite, cover with cold water, and season with salt. In another terrine, put 2 lbs. of couscous, and moisten with a little boiling water to make the grains swell. Stir with a fork, let it stand for 20 minutes, and repeat this operation three times. When the grains have swelled sufficiently, add a little oil. Now place the couscous in the glazed strainer over the marmite containing the dried beans, putting a damp cloth between the marmite and the strainer, to prevent the steam* from escaping at the sides, and simmer for about 3 hours.