Simple and quick Moroccan couscous cooked in vegetable or chicken stock.
|Comments: 7||Views: 14029||Success: 86%|
Our finest instructional step-by-step video recipes. See what people are talking about.
Can I make home made couscous with semolina in a food processor like shown in one of your pasta lessons? I don't know much about couscous but from what I gather it's made with semolina flour so I'm thinking it would work to make the same way then dried. Then it could be
rinsed and cooked the way it's shown here. Yes?
Usually one makes their own couscous if they intend to make a flavoured one, for instance using spinach, beet, tomato, or carrot puree instead of water - it makes the couscous somewhat special. Otherwise, I wouldn't really bother making ordinary couscous.
Keep in mind that making your own couscous requires knowing exactly when to stop pulsing to get a nice, even grain. I haven't done it for years, but once you get it, you have it forever.
Yes, once well dried, it cooks like shown here.
If the point of this recipe is to learn one can use stock instead of h2o then so be it, but I found it really boring. The first Rouxbe disappointment after countless successes? Not really sure how I would have made it better. Mushrooms? Short stock?
Not complaining, really having a blast with Rouxbe! Thank you!
Although I agree with you Brenda about having a blast with Rouxbe, I actually found this recipe to be very informative.
I had once asked a Moroccan woman, a fellow student in my Spanish class, how to make couscous. Her Spanish was better than mine at the time and I understood her explanation of steaming couscous to be something similar to the way you steam vegetables, with water rising up to it in some type of basket. Needless to say, that lumpy strainer full of useless carbohydrates wound up in the trash.
This video is most likely what was explained to me some two years ago and I look forward to using my stock for a new recipe.
This couscous is meant to be rather plain. It is meant to ask as a canvass to flavorful other highly flavorful dish, such as this Moroccan Lamb Tagine. Think of it like plain rice, which is also served alongside other flavorful dishes.
In these cases, the starch is meant to be the more silent, yet super important component. It is not meant to compete or overpower the main event. Does that make sense?
If you are simply looking to make a couscous dish, then you may want to try making this Moroccan Couscous as it can stand better on it's own.
Hope this helps to clear things up. And btw, we are glad you are all enjoying Rouxbe :-)