Friday in Algeria is like Sunday in the US. And every Friday, my husband’s family prepares CousCous. And we all eat together. It is the delicious! CousCous is almost always served at wedding parties, as well, at least in Setif.
The recipe below is for 15 people. Usually the ingredients are not measured out as in American cookbooks. But my sister-in-law did try to measure out what she put for my blog visitors. Also, note that seasonings may need to be adjusted to taste. The salt and tomatoe paste probably. The meat also makes a big difference in flavor. For this presentation, both beef and chicken are used. I prefer the mix. But lamb, chicken, or beef can be used.
The night before my sister-in-law marinates the meat with the sauces ingredients.
Spices: 2 large soup spoons paprika, 1and 1/2 soup spoons corriander, 1 large soup spoon salt, 1/2 soup spoon black pepper, 1 and 1/2 soup spoon tomatoe paste.
4 small/med onions and 1 med head of garlic either put through a food grater or pulverized in a food processor.
The meat: Chicken with the skin and beef with some fat. About 3 kilo or 6 pounds total. The herb you see is Cilantro. Add a fresh bunch of cilantro(debshaa) but do not cut it up. It is removed from the sauce when the sauce is finished cooking. Also, add a whole spicy pepper. But do not cut it open. Or be warned you will have very spicy couscous sauce. To your taste.
Notice the oil in the middle. Add a couple of spoons of oil.
Meat with onions, garlic, cilantro, and spicy pepper.
Added the spices.
All the ingredients mixed together to sit overnight in fridge.
So the next morning, you only have to worry about throughing it into the pot with a few extra vegetables. And the making of the couscous.
It is best to use a pressure cooker. It cooks so much better and faster. The sauce is done when the meat is done.
Let the meat cook for a bit before you add water.
The couscous…
This is 2 kilo/4 pounds of couscous that has been washed and is draining in the top part of the couscousery. You must first put the couscous into a bowl and cover with water. Stir it with your hand so all the couscous gets wet. Then carefully pour it into drainer/top part of couscousery to drain for about 5 minutes. Let me also point out that the couscous in the box at Giant food store is much different than the couscous bought in bulk at the international food stores. Buy the couscous at your nearby international food store.
So, now, we take the drained couscous and place it into a large bowl. You then add a coffe spoon of salt and half a glass of oil. You rub the couscous between you hands and mix it rubbing out all the lumps.
You then place back into the couscousery and put on top of the base which has boiling water in it. Let me show you the paper seal we use to keep the steam from getting out.
Fold a few layers of newspaper into quarters. And tear off the big corner in the middle.
So there is a hole.
You place on the base of the couscousery.
Couscousery with paper seal. Alternatively you can use a peice of fabric and tie it around the seam. You could also use a dough of semolina and water, but since you must take it off to check it and add water it isn’t very practicle. Or you just be one of the lucky few who has a nice couscousery that doesn’t need this kind of addition.
Back to the sauce…
You are going to add these vegetables, 1 and 1/2 cup white turnips, 2 cups garbonzo beans/chick peas, and 3 cups cleaned and deveined leaf rib, similar to celery, it has a less of an overpowering flavor. You will, also, add 4 liters of water to the sauce. Close the lid tight and set to boil at medium heat for and hour. Check the meat if it is done. When the meat is done the sauce is done. Adjust the salt and tomatoe paste to taste. When the sauce is done. Remove the meat and vegetables and cilantro. And add a few spoons of milk. Yes, I did say milk.
This is the sauce when finished.
Back to the couscous…
So your couscous is steaming. When you feel and see vapor coming from the top of the couscous it is time to take it off and add water.
This pic is after she added about a cup or so of water. You would add the water and mix it with your hands and rub it between your hands to get all the lumps out. You can also use a special sifter to sift the lumps out. It was unavailable when she was preparing it this time. Then you put it back into the top part of the couscousery. Put to steam again until you see vapor coming from the top. Taste it to see it is done.
When the couscous is finished cooking you put it back into your large dish. You add a few large spoons of butter or margarine. Here they use an aged blend of pure butter and salt. It adds a unique flavor. I will post more info on it another time. But use butter if you can. The couscous should not look oily when done.
Finished Couscous.
Place in dish and make and indent for the vegetables.
Place your vegetables.
Add the sauce and serve.
Don’t forget the meat.
A single serving of couscous served with fresh buttermilk. Some like to add it to the couscous.
All done! Enjoy! If you have questions, feel free to contact me. I will get advice straight from my expert couscous maker and sister-in-law if you want it.
Chow!
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