COUSCOUS Recipe

I have been away from this blog for a very long time. I had issues with the people who set up this blog and I almost lost this blog. It was a rough battle and now I am just trying to come back to normal. And to celebrate, I am giving you my secret couscous recipe. I’ve you’ve been following my Instagram, then you must have already seen what my couscous looks like. Keep reading to see full recipe.

First of all, this is an updated version of my couscous recipe. 2 years ago I had uploaded a version in which I said to pour the raw couscous grains directly into a pot of boiling broth. But this version is entirely different. These are the ingredients needed

  • 2 Golden Penny Couscous
  • 1/2 cup water or beef broth
  • Carrots, peas, onions, onion leaves, capsicums
  • Ginger and garlic
  • Tomato-pepper mix
  • Extra Virgin Olive Oil ( or any oil you like)
  • Curry, Coriander, Maggi cubes, Liquid Maggi, Salt and any other yummy spice that you like
  • Beef or Fish (smoked/roasted)

If you’re using beef, spice the beef and cook until Soft. Once cooked, chop the beef to smaller pieces and save the broth for later use. If you’re using fish, clean and debone the fish like you’ve always done.

Roasted fish
Cooking beef
Beef and beef broth

Specifically in an aluminum pot, bring 4 cups of water to a boil. Once boiling, add a teaspoon of oil. Transfer all the raw couscous to a bowl. Into the boiling water, begin to slow pour the couscous in a circular motion, until the couscous and water are at the same level. DO NOT STARE. Bring down the heat and cover the pot for 5 minutes.

Aluminum
Cooked couscous

Pour 1/2 cup of oil in a pot, fry the onions, the garlic and the ginger, the peas, the tomato-pepper mix, stir all together on low heat. Add the curry, coriander, salt and maggi cubes to taste. If you’re using beef, add the beef and the broth. If you’re using fish, add the fish and 1/2 cup of water. Stir, add carrots and onion leaves. Once you have a tasty sauce, start adding the cooked couscous in small batches. Make sure to stare after each small batch until all the couscous has been mixed properly into the sauce

Taste it, if you think it needs more seasoning, use liquid Maggi instead. It will easily get mixed in. Food is ready!

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