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24 août 2014 7 24 /08 /août /2014 19:19

How to make authentic moroccan Couscous from scratch couscous maison.

I remember when I was still living in Morocco, every Friday 
the smell of couscous filled the air of the neighborhood, a mixture of spices, 
saffron, ginger, pepper, coriander ... in addition to lamb, beef 
or chicken, vegetables ... The couscous cooked with the steam
that escapes from these vegetables. In Moroccan homes, this traditional dish 
is an expression of love, generosity and hospitality.

Couscous maison1

As promised, today I show you how my mother rolls her own 
couscous at home. It starts with putting water on coarse semolina 
roll it, then she adds fine semolina, she ends up adding 
flour while working couscous with her hands, as you are going to 
see on the video. A dedicated video especially to my fans who live far from the
Maghreb, which do not have access to couscous or even if they find it in 
Oriental stores, it is very expensive.

In my view, there is no substitute for steamed couscous. 
The instructions on the box of couscous trade say it 
pour boiling water over the pellets and let them soak for 
five minutes only. I do not deny that these grains "wet" are 
edible, but for me, they are dead, these grains have not been given
the chance to grow. Steamed couscous and aeration so 
traditional, the granules absorb much more moisture. it 
takes time, but you'll be rewarded by obtaining tender kernels.


couscous maison3

The best way to see this difference is to do a test. 
to steam couscous as the traditional way (see my recipe 
couscous for details) and cook a small amount of the way 
five minutes. You will quickly notice that the cooked couscous 
steam and extra volume of aroma, and it is considerably 
softer and lighter. Granules steamed couscous 
appear to be multidimensional, too, as small individual 
grains rather than large moist pieces.

All the couscous you find in stores can be steamed, 
even if it is packaged as instant. Commercial couscous is made 
mixing the granulated with water to form a crumbly dough, which is then 
rolled into granules. The granules are steamed, and couscous is then 
dried and sieved. (It is possible to make granules of other couscous 
types of grains such as corn, millet, barley, but these are less frequent.). 
Back in the old days, my mother made ​​her couscous granules from scratch,
rolling semolina flour by hand, sieving the mixture through a sieve 
woven, then let dry pellets in the sun.

To steam couscous, Moroccans use a large pot two 
parts called couscoussier. It consists of a deep pot (Bourma) and 
a flat sieve base (kesskess) which is completely above 
the pot. The pot for the broth, meat and vegetables, while the couscous 
in that the sieve is on top. If you have a couscoussière in 
your closet, that's fine. Otherwise, it is easy to fake it with a pot 
and a strainer. Choose a sieve with holes on the bottom only 
(no side) if possible. It is also important that the strainer is adapted 
snugly inside the pot; The idea is to minimize the space 
or holes where steam can escape; you want to force the steam to rise 
through the couscous. To help accomplish this, we must seal the joint between 
the colander and the pot with gauze or a strip of old towel that was 
dipped in the flour and water. 


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Very nice post :)