Steamed Couscous, the Authentic Way (Mf)

INGREDIENTS

INSTRUCTIONS

Set couscous in a bowl and pour 2 quarts water over it. Swish around and
drain water off. Spread couscous grain in a baking pan and leave them to
swell for 10 minutes. Rub couscous between your wet hands to break up
lumps. Let stand another 10 minutes.
Combine the broth, water cinnamon stick, ginger and cumin in the bottom of
a couscousiere. Secure the top of the couscousiere to the bottom with a
dampened piece of cheesecloth, lightly dusted with flour and large enough
to go around the rim of the top. When the liquid comes to a boil, slowly
dribble 1/4 of the swollen couscous into steamer, forming them into a
mound. Steam uncovered for 5 minutes, then add the remaining couscous.
Steam over low heat, uncovered, for 20 minutes.
Remove the top of the couscousiere (if the liquid in the bottom seems low,
add some more water or broth) and dump the couscous into a large shallow
pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water
and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous
and stirring the grains with a fork. Lightly oil your hands and rework
grains, rubbing them through your fingertips, to keep them separate. Dry
for 10 minutes. (Can do in advance up to this point and keep until the
final steaming with a damp cloth over top).
Return the dried couscous to the top of the couscousiere (resealing it with
cheesecloth again) and dribble couscous in as before, in a soft mound.
Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish
with sliced toasted almonds.
Yield: 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, [email protected]
Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6525
Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on
Mar 02, 1997.

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