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What is Couscous?
Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Libya, but also in Algeria and Morocco, as well as Mauritania and Tunisia.
The method of preparing it differs from one country to another.
In Libya, the way it is prepared is also different, as it is prepared with vegetables, meat and onions and cooked on steam.
The couscous meal in Libya is considered a folk heritage that is passed down from one generation to the next, so it preserves its distinctive flavor to this day.
Libyan Couscous Recipe
Couscous is fabulous. If you haven’t had it before, give it whirl and you’ll be glad you did. Many people mistakenly think of it as a grain. It’s actually semolina, or granules of durum wheat – like tiny bits of pasta. You can buy it in white and whole wheat varieties.
Another feature of this dish is Hararat, a special Libyan “Five Spice” seasoning blend commonly used in soups and stews. Ohhhh, those wonderful Middle Eastern spice.
A predominant ingredient is cinnamon, which is used all around the world, but it’s especially popular in Libya. Hararat is a flavorful, aromatic blend of cinnamon, coriander, cumin, red chilies and allspice.
To prepare the couscous, simply add the water to a medium saucepan along with the salt and olive oil, bring to a boil, add the couscous, immediately turn off the heat, cover, and let sit for 15 minutes.
After 15 minutes, fluff it with a fork. That’s it! Any cut of stewing beef will do. You’ll need about 3/4 pound or so which you’ll cut into 4 equal pieces.
Pumpkin is commonly used in Libyan couscous dishes. If you don’t have access to fresh pumpkin, you can substitute yams or sweet potatoes.
See recipe box below for full recipe instructions.
Serving Libyan Couscous
Arrange in a deep plate serving, make a well in the center and arrange the meat, as well as the vegetables around. Sprinkle with sauce not too much you can add during the tasting.
For another great couscous dish, try these recipes!
Be sure to recreate this incredible delicacy. Enjoy your Libyan couscous!
LIBYAN COUSCOUS
Ingredients
- 1 Pack Couscous
- 1 Cup Hot water
- 1 TSP Salt
- ½ Cup Olive Oil
- Choice of 1 KG of meat or 1 Chicken
- 50 grams butter
- Orange Blossom Water Approximately the size of a Turkish coffee cup
- 2 TSP Cinnamon
- Sauce Ingredients
- 1 KG Onions slivered
- 1 TBSP Tomato Paste
- 2 TBSP Red Chili Powder
- 1 Green Onion deseeded
- 3 TBSP Turmeric
- 350 chick peas soaked overnight
- Toppings
- Boiled Eggs
- Boiled Potatoes
- Boiled Zucchini
- Yellow Squash
Instructions
- Soak chick peas overnight. Drain and wash.
- Mix the couscous with salt, water, and olive oil, rub it well between the palms of your hands and let the mixture set aside for one hour.
- For this recipe it is recommended to use a steamer pan as the couscous cooks over the steam and not in stock. If you don’t have one fill half a pot with water and top it with a colander but add the juice of half a lemon.
- Bring the water to boil and then add the couscous and let it cook over steam for 45 minutes.
- At this point fry your chicken or meat until cooked from the outside but still raw from the inside. Set aside.
- Meanwhile, prepare your stock by cooking your onions in some vegetable oil, then add tomato paste, chili powder, green pepper, turmeric and the rinsed chicken peas. Add your chicken or meat and allow to cook until well done.
- By now the 45 minutes of your couscous have elapsed. Take it out and place it in a bowl and add half a cup of the prepared stock. Make sure to scoop from the top of the stock pan not the bottom.
- Mix well and return the couscous to the steamer pot to cook for another hour.
- When it ’ready take out the now fully cooked couscous and mix in the flower water and cinnamon and butter and mix well until the butter melts.
- Arrange in serving dish. Dip your side vegetables in the sauce and arrange on top or on the side of your couscous.
- Serve the sauce on the side.
