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- Cuisine: Moroccan
Traditionally couscous is steamed 3 times in a couscousiere (steamer), over meat or vegetables. The couscous absorbs the fragrant steam from below to become light and fluffy. The cheat’s recipe calls for steaming twice - and our friend Sanaa Zaki advises that you disregard the instructions on the pack for perfect couscous. Moroccans say that couscous which has only had boiling water poured over it and is served once it’s absorbed is “uncooked” and is not a patch on couscous which has been steamed
Ingredients
Vegetables - swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock (or purchased in tetrapack)
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese (like Castello)
Preparation
Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare couscous.
Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
Once it begins to steam, remove from pot and empty into a bowl. Traditionally a type of rancid butter (smen) would be added for flavour, but a good substitute is a light blue vein cheese to add the same little kick. Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.
Moroccan Restaurants
Displaying 10 of 30 Moroccan Restaurants.
| Restaurant | Suburb | |
| 1. | Builders Arms Hotel | Fitzroy |
| 2. | Moroccan Soup Bar | Fitzroy North |
| 3. | African Feeling | Newtown |
| 4. | Alhambra | Manly |
| 5. | Out of Africa | Manly |
| 6. | Kazbah On Darling | Balmain |
| 7. | Cafe Mint | Surry Hills |
| 8. | CherriJam | Double Bay |
| 9. | Sumac | Sydney |
| 10. | Ottoman Bistro | Noosaville |
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Hot Tips
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Pomegranate Seeds
Used both whole and ground, dried pomegranate possesses similar properties to dried plum, providing a sweet and sour flavour.
