couscous recipes tasty amazigh dish

Couscous is a famous traditional dish of Berber origin that is spread especially in the Maghreb and North Africa, and there are many ways to prepare couscous and the types of its ingredients you can enjoy tasty amazigh dish through the following recipes.

Couscous barley semolina

The amounts of couscous using barley semolina

Beef, quantity as desired
Half a kilo of barley semolina
small onion
One green squash, peeled and cut to taste
A cup of chickpeas soaked overnight
2 crushed tomatoes or sliced
two carrots
2 turnips
artichoke
A teaspoon of the following spices: black pepper, turmeric, salt, ginger
Half a spoonful of cinnamon
4 tablespoons of olive oil
A teaspoon of my ghee
enough water (two liters)

Preparation stages:

In the saucepan, put the meat, onions, water and spices, and place the saucepan over medium heat
In a bowl, put barley semolina, purified from impurities, and then washed well
Drain the barley from the water and put it in the couscous, then put it on top of the pot
After the steam comes out through the semolina, we leave it for twenty minutes
We empty the semolina in a bowl, add a teaspoon of salt to it, two tablespoons of olive oil, ghee, and a cup of water
Mix the ingredients well and try to break up the granules with your fingers
We add water to the pot whenever needed, and return the semolina to the couscous to ripen for half an hour
Empty the couscous and add a tablespoon of olive oil and half a cup of water
We repeat stage 6
We repeat stage 7
Empty the couscous and add a tablespoon of olive oil
We repeat stage 9
We repeat stage 10
put the couscous on a serving dish and distribute the meat, chickpeas and vegetables over it, and water it with broth. You can reduce the broth and add half a liter of boiled milk.

Couscous with barley semolina is healthy and has many health benefits

Couscous with corn flour and Courdas

Guédid is mutton meat preserved for a certain period. the recipe involves cutting the meat into thin strips and marinating it in a container, adding salt and spices: cumin, ginger, turmeric, etc. the last step is drying in the sun for a few days. Guédid is used in the preparation of tajines and in couscous. but before using this dried meat, it must be soaked in water overnight.

Guedid can be stored for more than two months. in addition to Gédid, there is small balls prepared using the fat and meat in a stomach band tied with intestines marinated in a container by adding salt and spices: cumin, ginger, turmeric, etc. these balls called "Courdas" are used only in couscous.

Ingredients:

Courdas three grains of medium size, placed in water for at least two hours to moisturize and reduce the concentration of salt.
Half a kilogram of corn flour.
Small cup of water.
A teaspoon of salt.
Black pepper: half a teaspoon.
Ginger half a teaspoon.
Turmeric half a teaspoon.
a small onion.
Carrot divided in half.
A turnip cut in half.
green pumpkin
Red pumpkin (pumpkin).
green beans
cabbage .
A small cup of chickpeas soaked in water overnight.
Vegetable oil and olive oil.

Method:

To prepare this recipe, we need the couscous pot

We put the Courdass in the pot with chopped onions and vegetable oil, and let it fry a little, then add the water, chickpeas and spices.
Cover the pot and boil for half an hour, then add all the vegetables except the green squash and pumpkin.
Take a concave container and put cornmeal in it, add water (a small cup) and rub it with your fingers until all the grains of cornmeal get wet.
After that, we put it in the couscous, the upper part of it, and let it evaporate for half an hour.
We put the couscous in the bowl and sprinkle it with about a large cup of water while it is hot.
We try to break it up with a wooden spoon, then we bring a sieve with wide holes and we sieve it to get rid of the balls that form after evaporation in the couscous.
Add salt to taste. and a tablespoon of olive oil mix with your fingers.
Now put the green squash and pumpkin in the pot, and make sure to add water whenever needed.
Return the couscous to the couscous to evaporate again for about half an hour.
We put the couscous with corn flour and the courdass, and stack it in the bowl and arrange the couscous and vegetables on top of it, and distribute the broth over it.

NB :

Boiled milk can be added to the broth, in this case we make sure to reduce the water.

Couscous with lamb

The amounts of couscous with lamb meat

Half a kilo of ready-wheat couscous, medium grain
A quantity of lamb as desired
Half an onion, sliced
Pieces of red pumpkin to taste
Two carrots
Two green pumpkins
One white turnip and the other yellow
Crushed tomato
a piece of cabbage;
A cup of chickpeas soaked in water overnight
Half a teaspoon of the following spices: black pepper, turmeric, ginger
Teaspoon salt
Vegetable oil
A quarter of a spoonful of cinnamon
A teaspoon of my ghee
water as needed

How to prepare couscous with lamb meat?

Put the meat, onions, a liter of water, chickpeas and spices in a saucepan, then put the latter over medium heat.
After about half an hour, add the vegetables, except for the green squash and pumpkin.
Add crushed tomatoes.
In a large bowl, put the couscous grains, add a cup of water, a teaspoon of salt and a tablespoon of vegetable oil.
Mix well with fingers the couscous grains with these ingredients.
Leave the couscous grains to soak in the water for about 5 minutes.
We take the couscous and put the couscous in it to evaporate over the pot for twenty minutes.
After twenty minutes have passed, we put the couscous in a large plate and add a cup of water and a tablespoon of olive oil.
Mix well, separating the grains from each other.
Repeat stage 7 after adding half a liter of water to the pot.
After twenty minutes have passed, put the couscous in a large plate and add half a cup of water and a tablespoon of ghee.
We repeat stage 10, adding half a liter of water to the pot.
After twenty minutes, add half a liter of boiled milk to the pot.
Serve the couscous in the serving plate, put the meat in the middle, then arrange the vegetables.
We water the couscous with the broth and serve it with the remaining broth.

Couscous with lamb is distinguished from other types of couscous with a distinctive lamb flavor.

Couscous using Guédid

Ingredients for preparing couscous with "Guédid".

Half a kilo of medium grain couscous, a small onion, sliced.
Three carrots cut lengthwise.
Two green zucchini, cut in half lengthwise.
Pumpkin half a kilogram chopped.
One hot pepper (optional).
A cup of chickpeas soaked in water overnight.
Two tomatoes, seeded and crushed.
Two turnips cut in half.
A piece of cabbage.
Half a teaspoon each of: black pepper, ginger.
Turmeric teaspoon.
Salt at the taste.
A teaspoon of my ghee

how to prepare :

We put the "Guédid" in the water and leave it for at least an hour, then wash it well and put it in the pot.
To prepare couscous with bacon, we follow the same steps mentioned in couscous with lamb.

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couscous recipes tasty amazigh dish