Basics for couscous
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Basics for couscous
  Basics    Couscous    Moroccan  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33474. Report a problem with this recipe.
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      Title: Basics for couscous
 Categories: Moroccan
      Yield: 1 Servings
MMMMM--------------------NO INGREDIENTS HERE-------------------------

MMMMM-----------------------SEE RECIPE FOR----------------------------

MMMMM--------------------LAMB COUSCOUS WITH 7-------------------------
  There must be seven vegetables, never fewer - usually onion, carrot,
  green peppers, courgettes, turnip, white cabbage, aubergine. An
  eighth is essential, tomato.
  The lamb, too, is crucial. Tender 2 month old lamb is best, because
  it is tender. It is skinny. It has no fat, but is has the flavour of
  the herbs it feeds on, thyme, rosemary, wild fennel.
  Basically, everything cooks in the pot for an hour, but the hard
  vegetables go in first and the tender vegetables for the last 20
  minutes. That's it. It cooks at a rolling boil, and there's the rub.
  For the last half hour, the couscous has to be cooked in a colander
  above it, where it steams.
  We have problems trying to mimic this. For a start, we can't buy the
  quality of couscous he uses; one which readily takes on the flavours
  of the stew steaming underneath, and absorbs a certain amount of
  Most couscous sold in Britain, and France too, is pre-cooked, so
  follow the instructions on the packet. (Note, if it is too robustely
  steamed it will cook to a mush suitable only for invalids.) But for
  interest, should you be able to obtain authentic grain, this is how
  he cooks it. (Middle Eastern shops should stock it. It has a gutsy
  texture and character.)
  This is what Monsieur Boujeema Mars, eminent chef des cuisines, La
  Mamounia, Marrakech, Morrocco, does: There are three stages. He wets
  12 ounces of couscous with one cup of water only. He lines a colander
  (which fits over his stew pan) with muslin, and put the couscous
  inside. Using the muslin, he ensures a tight seal between pan and
  colander. He places the lid loosely on top and steams the couscous
  for 10 minutes. He removes the colander, stirs in a knob of butter,
  adds another cup of water, and steams it a further ten minutes. He
  repeats the process a third time, making the cooking time 30 minutes
  in all. 

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Recipe ID 33474 (Apr 03, 2005)

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