Couscous on Fridays

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Recipe by Damaris Beems Course: MainsCuisine: Moroccan
Servings

4

Preparation

15

minutes
Cooking time

45

minutes
Totale tijd

1

hour 

After the Friday afternoon prayers the whole family gathers for the couscous, that has been prepared in a very caring way. It’s a very important meal, a break in the week. Couscous on Fridays is a phenomenon. In Morocco they steam the couscous in a traditional way, on top of the vegetables in a so-called couscoussière. Here you’ll find two ways for the preparation, a quicker one and the traditional one. One thing we do traditionally is to use 7 different vegetables in the couscous.

Ingredients

  • 1 kilo couscous (middle thickness)

  • 8 carrots

  • 2 courgettes

  • 8 stalks celeriac

  • 4 tomatoes

  • 2 eggplants

  • 2 red bell peppers

  • 4 potatoes

  • 3 onions

  • 6 cloves garlic

  • 1 can chickpeas

  • 125 gram light rasins

  • 1 bouquet flat parsley

  • 0,5 bouquet coriander

  • 1-2 table spoons ras el hanout

  • 200 ml olive oil

  • 2 table spoons harissa

  • salt and pepper

Directions

  • Pour the olive oil in a thick bottomed pan. Add the onions that are cut into pieces. Let them fry for 5 minutes. Then add the chickpeas, the celeriac and the tomatoes (cut in 4), the cloves garlic (cut in slices).
    Add 2 liters of water, quite some sea salt, pepper and the ras el hanout. Let it all simmer for half an hour.
     Add the carrots, the persil. Also add the zucchini that you have cut in long sticks and the raisins. Let this cook for 20 minutes.
  • Couscous prepared in the traditional way:
    Add 500 ml cold water to the couscous in a bowl. Stir and let it rest for 30 minuets. Stir every now and then.
    Place the couscous in a sieve and place it on the pan with the vegetables. Cover with a lid. Let it steam for 15 minutes.
    Then place the couscous in a bowl again and pour 1 liter of cold water over it. Mix it all well. Let it rest for 10 minutes. Bring it back into the sieve and place it on top of the pan with the vegetables again, now for 10 minutes. Let it rest and then warm it up again on top of the pan. The couscous has now taken in  the taste of the vegetables.
     
    Couscous prepared the fast way
    Cook it according to het instructions on the package.
  • When the couscous is done, place it on a nice deep and round platter. Place the vegetables nicely around it and on top of it.
     
    Pour the sauce in a saucer and bring it to the table. At the table everybody can take a large spoon of sauce, add as much harissa as they want in the sauce, stir it well and then pour it over their couscous on their 
  • Als de couscous gaar is, leg deze dan op een mooie grote beetje diepe schaal. En schep de groenten er mooi omheen en overheen.
  • Doe het kookvocht in een kommetje op tafel met een sauslepel erin. Laat iedereen à la zichzelf een schepje pakken en daar zoveel harissa in doen als hij of hij zelf wil, en dit schenk je dan over je eigen couscous op je bord.

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