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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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22 octobre 2013 2 22 /10 /octobre /2013 13:29

Couscous au boeuf (en video) كسكس بلحم البقر


There are different couscous recipes in Morocco but

this one is the common one with vegetables.


I invite you to watch the video at the end of the article


 Couscous au boeuf (en video) كسكس بلحم البقر

 Couscous au boeuf (en video) كسكس بلحم البقر



The video here


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28 septembre 2013 6 28 /09 /septembre /2013 13:54


Couscous au boeuf Recette Marocaine -كسكس بلحم البقر


Today's recipe "Chicken couscous"

already posted a few years ago,

I refilmed this recipe to your requests.


I invite you to watch the video at the end of the article


Couscous au boeuf Recette Marocaine -كسكس بلحم البقر



I used beef to cook couscous 

but you can replace it with lamb

or chicken , respecting the cooking time of course.


Couscous au boeuf Recette Marocaine -كسكس بلحم البقر


To cook couscous, you will need couscousier.

As I mentioned in the video, you can leave out, 

replace or add other vegetables.


Couscous au boeuf Recette Marocaine -كسكس بلحم البقر

Couscous au boeuf Recette Marocaine -كسكس بلحم البقر


When I was filming the recipe, I had

a power outage, I gathered all

lamps that I had in my house in order to have enough 

light, as you can see in the picture.


Couscous au boeuf Recette Marocaine -كسكس بلحم البقر


The video

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12 août 2013 1 12 /08 /août /2013 13:19


Couscous is made of tiny grains of dough that are steamed.

It's known in North Africa. It most common use,

accompanying a stew or savory sauce, much as

rice does in other cultures.

Most couscous is made of wheat flour.

If you want another version of couscous, click here.




I invite you to watch the video.


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3 mai 2013 5 03 /05 /mai /2013 14:04

Couscous with Milk



Today is a new recipe and a new video

" Couscous with Chicken and Milk".

I invite you to watch the video at the end of the article.



Couscous-au-lait 8087



You can add more vegetables or replace

them with others that you like.


Couscous-au-lait 8110


It's a little bit different than the regular couscous

that everybody knows. I added some milk

at the end.


Couscous-au-lait 8102


To steam couscous twice is enough.


Couscous-au-lait 8129


The video


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10 décembre 2012 1 10 /12 /décembre /2012 07:47



    Here is the Couscous with chicken that Mama  Fatima

prepared during my visit to their Riad, " Riad Rcif"


if you have not seen the video in which I speak


to you in person, it is HERE, go see it and return


to watch the video for Couscous prepared


in the same Riad by mama Fatima.



Couscous de Mama Fatima (15)


    This gass3a was prepared for

our ftour during Ramadan.






Here I am , I felt like a pincess in a wonderful paradise, for more picture HERE.



Couscous de Mama Fatima (12)


    This is Mama Fatima
preparing our traditional Moroccan dish

"Couscous with Chicken" (allah ye3tiha Essaha).



Couscous de Mama Fatima (11)



A lovely woman who is wonderfull
She agreed to share with us some

culinary secrets like for example to mix

fine couscous with a coarse one 

 I never thought to do that before. 



Couscous de Mama Fatima (4)


    Mama Fatima prepared couscous with some

vegetables carrots, cabbage, zucchini.

She added potatoes  because a tourist
requested it.



Couscous de Mama Fatima (6)

Couscous de Mama Fatima (3)

Couscous de Mama Fatima (1)



   Here is the couscousier of Mama Fatima:

a pressure cooker with the top that helps

couscous to steam.



Couscous de Mama Fatima (2)

Couscous de Mama Fatima (5)


          A nice pottery of Riad Rcif



Couscous de Mama Fatima (8)

Couscous de Mama Fatima (14)



Together in the kitchen of the Riad,

Mama Fatima and me Sabah "Sousoukitchen"



Couscous de Mama Fatima (9)


    The video



couscous, riad, legumes, marocaines, algeriennes, thermomix

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18 octobre 2012 4 18 /10 /octobre /2012 16:29



Today I present you a recipe which was requested from a faithful subscriber, couscous with the head

of sheep, I admit that it is the first time that

I prepared the couscous with the head of sheep,

but surely it will not be the last time.

The video

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4 mai 2012 5 04 /05 /mai /2012 13:42




Today I am going to present you a traditional Moroccan dish "Couscous Teffaya", teffaya means the sauce made with onion

which accompanies the dish.

We have in Morocco a lot of variety of couscous dishes, Couscous made with meat and vegetable (see my recipe), Couscous with fish, Couscous with milk, Couscous sweet with dried fruit and honey...
We eat Couscous in Morocco usually on Fridays ( the holy day for muslims), when the members from the family come back from 

 the mosque. On this day you can smell Couscous in the air everywhere.

Couscous is cooked in a special pot (a couscous steamer), which

has two components: a top-perforated deep pan, which contains

the grain, and a bottom pot containing the stew which the pan

rests on .

Couscous is moistened with water before cooking and then it is placed in the pan. Every tweenty minutes the couscous is taken

out of the pan to add oil or butter and to work it by hand.

Couscous is ready when the granules are cooked, separated, soft, and moist.



The video

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7 octobre 2011 5 07 /10 /octobre /2011 16:58





In order to change a little bit from stuffed bread recipes I've been

posting (I have more stuffed bread recipes, do not worry), I chose

this typical Moroccan recipe, a stuffed Cornish hen with couscous,

spiced with fresh ginger and arabic gum.

It is a recipe taken from the book of Rachida Amhaouch,

I added  some personal touches.



I invite you to watch the video.


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9 octobre 2010 6 09 /10 /octobre /2010 06:30


2010-06-18 couscous au pouletde ma mere


2010-06-18 couscous au pouletde ma mere4

2010-06-18 couscous au pouletde ma mere


Here is the couscous with chicken prepared by my dear mother during my holidays in Morocco.


Usually when I prepare my couscous whatever with chicken or with meat, I steam the couscous 3 times, but my mother said that twice is sufficient.


I invite you to watch the video to see my mother's version of couscous.


2010-06-18 couscous au pouletde ma mere10

2010-06-18 couscous au pouletde ma mere7

2010-06-18 couscous au pouletde ma mere1

The video
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