CH Runners
Not Running => Food => Topic started by: moroccangirl on August 31, 2013, 12:11:31 PM
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And it was good!! I have always stayed away from it because it thought it was too time consuming and hard. It seems like my mom and sister always spent all day in the kitchen when they were making it. It took awhile, but not that long. Maybe because I was only making it for 2 people, and not 50. It was very tasty. I kept saying "I'm proud of myself" while eating and I had to make dh say something more than "it's good". Damn. Tell me "good job" or "I'm impressed" or something!! I even steamed the couscous the way you're supposed to as opposed to the instant kind.
(http://i100.photobucket.com/albums/m29/asori04/08275C4D-939D-4B12-BA68-DE1CE10EF172-14381-0000088FF9FAC80E_zps00d83501.jpg)
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It's supposed to be served in a round dish, but my round platter is too big for just two people.
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Couscous cooks in like three minutes :D i guessthe stuff on top takes longer.
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Couscous cooks in like three minutes :D i guessthe stuff on top takes longer.
The instant does. But Moroccans don't eat instant. If I ever tried to serve a Moroccan instant couscous they'd probably run me out of my own house.
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That looks amazing!
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The instant does. But Moroccans don't eat instant. If I ever tried to serve a Moroccan instant couscous they'd probably run me out of my own house.
the non instant takes about 10 minutes, in my experience, pearl (Israeli) takes a bit longer. But maybe the way you make it is totally different.
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the non instant takes about 10 minutes, in my experience, pearl (Israeli) takes a bit longer. But maybe the way you make it is totally different.
This is a pot that Moroccans cook couscous in. The top part has tiny holes all over the base of it where steam comes through. The bottom is where you cook the stew part. You start the stew, then add water and oil to dry couscous. Put it in the top part and leave it until steam starts to come through. Take it off and dump it in a bowl. Add water and salt and put it back on top of the pot. When steam starts to come through again, do the same thing, dump it out, add water and work it a little with your hands or a spoon, then put it back again. When steam comes through from the stock lot the third time, I was done. My pot is tiny. My mom and mil always use a huge pot, so I thi I that's why it takes longer. Because it takes longer to steam a larger amount of couscous.
It was so tasty. It's kind of a tradition to have couscous every Friday. Kind of like a Sunday dinner. I think we can start doing this now.
(http://i100.photobucket.com/albums/m29/asori04/3383842C-71F9-4A7B-ABFA-C2E4386A9B25-14381-000008AFBA212B7F_zps32eb57ba.jpg)
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That looks good and sounds good. I have only ever seen the instant type over here. I bet the difference is the same as what we experience when we use quick boiling rice vs. the real rice, or instant oatmeal vs. steel cuts.
Congratulations on starting a new tradition.
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very interesting!