Couscous, Moroccan

Perhaps your new favorite bean dish:

Couscous is made from durum wheat semolina steamed over a clear soup. This is done in a couscousiere, which is a cooking pot made of clay, aluminum or possibly copper, which consists of two parts: The lower part, a large cooking pot in which the clear soup is cooked, and the upper part, a kind of sieve in which you fill the semolina and which then steams over the clear soup.

The semolina is moistened with water and blended, there should be no lumps.

Now the semolina is filled into the sieve and steamed for 30 minutes. Then pour the semolina into a large enough bowl, sprinkle it with water and stir the whole thing to break up any lumps that may have formed. Season the whole perhaps with salt and then steam repeatedly for 30 minutes.

Next, the couscous is ready and served with the clear soup.

What you can buy as couscous in our supermarket is durum wheat semolina, which is already pre-treated so that you can save the whole procedure of steaming and likewise no couscousiere is needed.

Now the recipe:

Place onions, chickpeas, meat, beets and carrots in a saucepan, cover with water and add oil and pepper. Season with ginger and saffron if necessary, make 1 hours. Add salt as soon as the chickpeas are soft.

Cook the couscous according to the instructions on the package.

Add beans, raisins, zucchini, tomatoes and parsley to the stew.

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