Cous Cous

Couscous is so good they named it twice.

Couscous refers to the dish of broth and meat served with the grain as well as the tiny balls of semolina rolled from ground durum wheat.

The wheat is moistened and rubbed into small balls which are then coated in flour so they can be steamed and retain their texture without dissolving into porridge.

Traditionally raw couscous is steamed over a stew of lamb with vegetables, and sometimes chickpeas. The name is said to derive from the Berber word Kesksou which (onomatopoeically) describes the sound of steam forcing its way through the grain as it cooks.

Sadly I have yet to find raw couscous for sale, even in France, but the instant couscous we get here works well and doesn’t need to be steamed for a long period over a stew.

For more info on couscous look to Clauda Roden’s book Arabesque or her Book of Middle Eastern Food.

Couscous with Roast Vegetables and Merguez Sausages
Chop a large peeled onion into chunks and place in a roasting dish followed by some similarly sized chunks of green pepper (or red or yellow), courgette and perhaps an aubergine or squash. Add a couple of chopped garlic cloves, sprinkle with salt and pepper, coat the veg. with lots of olive oil and roast at 190oC. for 60 minutes.

Chopped preserved lemons add greatly to the character of this dish and are available in North African shops or easily prepared at home by jamming cut lemons and lots of salt into a jar which is left for a month or two.

Pour 500g of couscous into a dish and pour on 600ml of hot water containing ½ - 1 teaspoon of salt. Stir the couscous vigorously so that the water is absorbed evenly and leave it to swell for ten minutes. Add a dash of olive oil and rub the couscous between your fingers to break up any lumps and to ensure it is light and fluffy. This last step is the most important so spend a few minutes lifting and separating the grains with your fingertips.

Grill some merguez or lamb sausages (available in halal and fancier butchers) and add to the couscous with the roasted veg. Add some more olive oil (if you wish), mix it all together and place in the oven to steam for about 20 minutes.