Couscous (without couscousière)
=============================== 2025-11-01
Inspired by: Astuces : faire de la semoule sans couscoussier
and: Couscous aux légumes
Note: There are several varieties of couscous, depending on the region. So feel free to vary the vegetables, but don't add potatoes; the semolina provides enough starch. Don't forget the harissa, an essential complement to couscous.
For the meat, you can choose chicken, chicken and lamb, chicken and merguez sausage, or just merguez.
Serves 5
Ingredients:
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1+ kg of meat, half leg of lamb, half chicken (chicken thighs cut in half) see text
1 onion sliced
3 crushed garlic cloves
2 washed, half-peeled zucchini, cut into chunks (*)
2 turnips, quartered (*)
3 carrots, cut into chunks (*)
A few pieces (5) of celeriac (optional)
1 small can of drained and rinsed chickpeas
1 or 2 sachets of saffron (4 or 5 threads per person)
2 large green chilies, split open at both ends
250 g medium couscous semolina (DARI - Tipiak)
1 small can of tomato paste
1 liter of light vegetable stock (water + half a stock cube or bouillon cube)
(*) or more depending on the (Serves 5 - Vegetables)
Ras el hanout
Turmeric
Harissa (for serving)
EVOO
Preparation:
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Infuse the saffron in a little hot water well in advance (ideally a few hours ahead).
In a pot large enough to hold the meat and vegetables, heat some oil and brown the meat on all sides in batches. Set aside.
Prepare (cut) the vegetables.
In the same pot, sweat the onion and chili peppers with a pinch of salt.
Add the carrots, the celeriac (opt) and turnips, and sauté for 5 to 10 minutes, stirring occasionally.
Add the tomato purée and cook, stirring, for a few minutes.
Add 1.5 heaped tablespoons of ras el hanout, 1 tablespoon of turmeric, the garlic, and the stock. Stir well, bring to a boil, reduce heat to a simmer, and cover.
After 15 to 20 minutes (check for doneness – the vegetables will begin to soften), return all the meat to the pot, sprinkle with 1 tablespoon more of ras el hanout, stir, add the zucchini, add 2 green chilies, and add enough water to cover if necessary.
After another 15 minutes, check the seasoning (add salt if needed), and add the infused saffron.
Add the rinsed chickpeas and cook for another 10 to 15 minutes.
Ensure all the vegetables are cooked through.
Meanwhile, prepare the semolina (medium)
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Ingredients:
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EVOO (extra virgin olive oil)
butter
water
salt
Utensils:
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1 large, shallow dish for the semolina to rest
1 large chinois or very fine sieve
In a large bowl, repeat 3 times:
Wash the semolina thoroughly in enough water and pass it through the chinois to remove the starch.
Spread it evenly in the large dish, sprinkle with a little fine salt and a little oil (2 tbsp).
Mix well and let it rest for 30 minutes.
After that, fluff the semolina with your hands.
Spread the semolina in the dish, dot with a few (5) small pieces of butter, and cover the dish tightly with plastic wrap.
Bake in a preheated oven at 80°C (175°F) for approximately 30 minutes or 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 semolina at the bottom, topped with the vegetables and meat, and generous ladles of broth.
Guests help themselves and can add more broth if needed.
Don't forget to provide plenty of harissa.