ORGANIC BERBER COUSCOUS

Ingredients

Organic whole-grain durum wheat semolina, Biosel and water.

Couscous is a staple food in Maghreb cooking. It is known as a national dish in Tunisia, but also in Algeria and Morocco. Tunisian couscous is one of countless variants of this delicious dish.

It is believed that the original term "couscous" probably derives from the Berber word “seksu”, which means “roundish” or “well rolled”. In Tunisian Arabic it is called ‘’kousksi’’.

Organic Berber couscous is hand-rolled with care and prepared from grains of organic durum wheat semolina, which are then sifted with a traditional sieve and steamed.

Recipe for Tunisian couscous

Ingredients

- 400 g of lamb or veal cut in large chunks

- 500 g of organic Berber couscous semolina

- 2 onions, finely chopped

- 2 cloves of garlic, crushed

- 4 tablespoons of tomato concentrate

- 2 tablespoons of harissa (hot red pepper paste)

- 2 tablespoons of ground caraway

- 1 tablespoon of ground coriander

- 1 teaspoon of chili powder

- 3 turnips, cut in half

- 4 peeled carrots

- 4 zucchinis, peeled lengthwise, alternately leaving a layer of peel

- 4 small peeled potatoes

- 300 g of chickpeas (canned)

- 4 green peppers, deep-fried (optional)

- Vegetable oil

- Salt

- Pepper

 

Cooking mode

  • 1 – Pour 100 ml of oil in a big stewpan. Add the onion and brown for 2 minutes over medium heat.
  • 2 – Add the garlic, tomato paste and harissa and continue browning for 2 more minutes.
  • 3 – Add the caraway, coriander and chili powder. Stir and continue to cook for another 2 minutes.
  • 4 – Add the lamb, stir well to have the chunks soak up the sauce. Leave to cook for 5 minutes, stirring from time to time.
  • 5 – Cover with water. Add the turnips and carrots, cook for 45 minutes over low/medium heat.
  • 6 – In the meantime, prepare the couscous semolina according to package directions, with boiling water, salt and oil.
  • 7 – After 45 minutes, add the zucchinis, potatoes and chickpeas.
  • 8 – Leave to simmer for at least another 30 to 40 minutes over low/medium heat. Check the cooking of the vegetables. If certain vegetables are done before the meat, take them out of the pan and put them on a serving dish.  Proceed in the same way with all vegetables so as to prevent them from being overcooked.
  • 9 - 10 minutes before the end of the cooking process, spoon out some ladles of the stock (one at a time) and moisten the semolina. Stir the semolina well after each ladle until it is sufficiently soaked.
  • 10 – Put the semolina in a tajine dish. Decorate the dish with the vegetables and meat all around. Display with fried green peppers (optional)

 

Our Philosophy

Opting for foods in harmony with our body.

"Treating life with life" – We firmly believe that eating healthy products, mainly raw, without any chemical preservative agents, made from naturally derived ingredients, contributes to maintaining one’s health capital and vitality, and in certain cases even to reversing cell decline …

phone : 514 661 3607
  514 994 3607
Fax : 514 337 3607
E-mail : creationdelicia@gmail.com
Website : creationdelicia.com
Address : 6008, rue Vanden Abeele - Saint-Laurent - Qc, H4S 1R9

 

 

ORGANIC BERBER COUSCOUS

Ingredients

Organic whole-grain durum wheat semolina, Biosel and water.

Couscous is a staple food in Maghreb cooking. It is known as a national dish in Tunisia, but also in Algeria and Morocco. Tunisian couscous is one of countless variants of this delicious dish.

It is believed that the original term "couscous" probably derives from the Berber word “seksu”, which means “roundish” or “well rolled”. In Tunisian Arabic it is called ‘’kousksi’’.

Organic Berber couscous is hand-rolled with care and prepared from grains of organic durum wheat semolina, which are then sifted with a traditional sieve and steamed.

Recipe for Tunisian couscous

Ingredients

  • 400 g of lamb or veal cut in large chunks
  • 500 g of organic Berber couscous semolina
  • 2 onions, finely chopped
  • 2 cloves of garlic, crushed
  • 4 tablespoons of tomato concentrate
  • 2 tablespoons of harissa (hot red pepper paste)
  • 2 tablespoons of ground caraway
  • 1 tablespoon of ground coriander
  • 1 teaspoon of chili powder
  • 3 turnips, cut in half
  • 4 peeled carrots
  • 4 zucchinis, peeled lengthwise, alternately leaving a layer of peel
  • 4 small peeled potatoes
  • 300 g of chickpeas (canned)
  • 4 green peppers, deep-fried (optional)
  • Vegetable oil
  • Salt
  • Pepper

 

Cooking mode

  • 1 – Pour 100 ml of oil in a big stewpan. Add the onion and brown for 2 minutes over medium heat.
  • 2 – Add the garlic, tomato paste and harissa and continue browning for 2 more minutes.
  • 3 – Add the caraway, coriander and chili powder. Stir and continue to cook for another 2 minutes.
  • 4 – Add the lamb, stir well to have the chunks soak up the sauce. Leave to cook for 5 minutes, stirring from time to time.
  • 5 – Cover with water. Add the turnips and carrots, cook for 45 minutes over low/medium heat.
  • 6 – In the meantime, prepare the couscous semolina according to package directions, with boiling water, salt and oil.
  • 7 – After 45 minutes, add the zucchinis, potatoes and chickpeas.
  • 8 – Leave to simmer for at least another 30 to 40 minutes over low/medium heat. Check the cooking of the vegetables. If certain vegetables are done before the meat, take them out of the pan and put them on a serving dish.  Proceed in the same way with all vegetables so as to prevent them from being overcooked.
  • 9 - 10 minutes before the end of the cooking process, spoon out some ladles of the stock (one at a time) and moisten the semolina. Stir the semolina well after each ladle until it is sufficiently soaked.
  • 10 – Put the semolina in a tajine dish. Decorate the dish with the vegetables and meat all around. Display with fried green peppers (optional)