Couscous (without couscousière)
=============================== 2025-11-01


Inspired by: Astuces : faire de la semoule sans couscoussier
and: Couscous aux légumes

Comment: There are several varieties of couscous, depending on the region. So feel free to vary the vegetables, but don't add potatoes; the semolina is sufficient as a starch. Don't forget harissa, an essential complement to couscous.
For the meat, you can choose chicken, chicken and lamb, chicken and merguez sausage, or just merguez sausage.

Serves 5

Ingredients:
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1+ kg of meat: half lamb leg, half chicken (chicken thighs cut in half) (see text)
1 onion, sliced (strips)
3+ cloves of garlic, crushed
2.5 zucchini, washed, 1/2 peeled, cut into chunks (*)
2.5 turnips, cut in half (*)
2.5 carrots, cut into chunks (*)
2 leeks (optional), cut in half (*)
1 celeriac (optional)
1 small can of chickpeas, drained and rinsed
1 or 2 sachets of saffron (4 or 5 strands per person)
2 large green chilies, slit at each end
500 g medium couscous (DARI) - no more!
1 small can of tomato paste
1 L of vegetable stock (water + stock cube)

(*) or more depending on the size - vegetables for 5 people)

Ras el hanout
Turmeric
Hot paprika
Harissa
EVOO

Preparation:
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Infuse the saffron in a little hot water early (preferably a few hours in advance).

Prepare (cut) the vegetables.

In a large saucepan (dutch oven), heat the oil and brown the meat on all sides, in batches. Set aside.

In the same saucepan, brown the onion and chili peppers.

Add the carrots and turnips and sauté for a few minutes.

Add the tomato puree and cook, stirring, for a few minutes.

Add 1.5 large tablespoons of ras el hanout, 1 tablespoon of hot paprika, 1 tablespoon of turmeric, the garlic, and the broth. Stir well, bring to a boil, reduce the heat, and cover.

After 15 minutes, return all the meat to the pot, sprinkle with 1+ tablespoons of ras el hanout, stir, add the zucchini, leeks, and 2 green chilies, adding more water if necessary.

After another 15 minutes, check the salt and add the infused saffron.

Add the chickpeas and cook for another 10 to 15 minutes.

Ensure all the vegetables are cooked.

Meanwhile, the semolina (medium)
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Ingredients:
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EVOO
butter
water
salt

Utensils:
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1 large, shallow dish to rest the semolina
1 large, fine-mesh strainer or fine-mesh sieve.

In a large bowl, repeat 3 times:
Wash the semolina thoroughly in plenty of water and strain it through a fine-mesh sieve to remove the starch.

Spread it out evenly in the large dish, sprinkle with a little fine-mesh salt and a little oil (2 tablespoons).
Mix well and let rest for 30 minutes.

Afterwards, loosen the semolina by stirring it with your hands.

Spread the couscous in the dish, place a few (5) small knobs of butter on top, cover the dish tightly with plastic wrap.

Place in a preheated oven at 80°C for about 30 minutes or in the microwave for 20 minutes on the defrost setting.

Fluff well with a fork and serve with the vegetables, meat, and sauce.

Serving:
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Typically, couscous is served in a large dish with the couscous at the bottom, covered in the center with the vegetables and meat, and generous ladles of broth.

Guests help themselves and can add more broth if necessary.

Don't forget to provide enough harissa.