Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Traditional North African Couscous (The Real Way!) Recipe
    Lost? Site Map

    Traditional North African Couscous (The Real Way!)

    Traditional North African Couscous (The Real Way!). Photo by Um Safia

    1/1 Photo of Traditional North African Couscous (The Real Way!)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    Um Safia's Note:

    This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    portions

    Units: US | Metric

    Directions:

    1. 1
      Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
    2. 2
      Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
    3. 3
      Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
    4. 4
      Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
    5. 5
      Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
    6. 6
      Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
    7. 7
      When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
    8. 8
      Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
    9. 9
      Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
    10. 10
      Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
    11. 11
      If you used the chilli, put it on a plate and let people help themselves to it!

    Ratings & Reviews:

    • on April 05, 2008

      I haven't made this recipe yet but I did use your method of steaming cous cous for another dish. I've got a pan that I can turn into a steamer with a bowl inside. I found it easy to open up the cous cous with a fork (not wanting to burn my fingers) but after the second steaming it was bit dry. I figured the water on the fingers probably makes a difference so I sprinkled a little water on and returned to the steamer. That worked a lot better and the result, as the last reviewer said, was WELL WORTH IT. Thank you for teaching me something new.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2013

      55

    • on June 08, 2007

      55

      This took along time and quite a bit of work. But it was WELL WORTH IT. I don't know if I'll ever do cous cous any different again. The leftover the next day were good also. Will look for more of these recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Traditional North African Couscous (The Real Way!)

    Serving Size: 1 (636 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 710.5
     
    Calories from Fat 279
    39%
    Total Fat 31.0 g
    47%
    Saturated Fat 12.9 g
    64%
    Cholesterol 74.4 mg
    24%
    Sodium 213.1 mg
    8%
    Total Carbohydrate 78.5 g
    26%
    Dietary Fiber 8.4 g
    33%
    Sugars 4.9 g
    19%
    Protein 28.2 g
    56%

    The following items or measurements are not included:

    parsnips

    ras el hanout spice mix

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes