Couscous
cooking tips you can trust
Couscous
pointers
Fat
Trim all the surface fat off the lamb chunks.
Boiling
Do not let the liquid boil in steps 5, 6, 7, and 10. If it does, the lamb will toughen.
Couscous
If you are using coarse as opposed to medium-grind Couscous pellets, extend the cooking time by 5 minutes.
Couscous
serving suggestions
Garnish
Arrange a few parsley sprigs around the edge of the mound.
Sauce
Traditionally, Couscous is accompanied by a hot sauce called hrisa (or harissa). You can prepare it at home by combining 6 centiliters (1/4 cup) finely minced chili peppers with 15 milliliters (1 tablespoon) each of lemon juice, olive oil, and broth from the lamb pot.
Sauceboat
Serve some of the strained broth in a sauceboat. Pour it over the Couscous pellets if they lose some of their moisture at the table.
Eating
In North Africa, Couscous is customarily eaten with the right hand, using the thumb and first two fingers. Sometimes the meat, vegetables, and Couscous pellets are scooped up with pieces of pita or other flat bread.
Beverage
The best alcoholic beverage accompaniment is beer or a hearty red wine (Muslims, of course, abstain from alcohol).
Post Couscous
Follow the Couscous with a dessert course of fresh fruits. End the meal with glasses of hot mint tea.
Couscous
variations
Ingredients
Couscous is also made with chicken, mutton, kid, beef, and seafood alone or combined. Vegetable Couscous also exists.
Seasonings
Couscous is also made with chicken, mutton, kid, beef, and seafood alone or combined. Vegetable Couscous also exists.
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