Ingredients
First one is the easy way – buy instant couscous and follow the direction on the box, most of the companies instructions are as follows:
Instant Couscous :
- 1 cup (240 ml) water
- 1 cup instant couscous
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
Boil water. In a bowl add the couscous, salt, and olive oil and stir quickly, cove the bowl and let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.
The second option is to make the original couscous for scratch,
you must have the following :
a classic metal 3-footed colander
a 12-to-16 quart couscoussiere or pasta pot with shallow steamer insert
Microwave bowl with lid
Couscous sieve strainer
Original couscous Ingredients
- 4 teaspoons kosher salt
- 3.5 cups boiling water
- 5 cups fine semolina
- 5 tablespoon Olive oil
Vegetables soup Ingredients
- One cup of chickpeas (from a can)
- 2 tablespoons olive oil
- Large, peeled and chopped onion
- 3 carrots, peeled and cut into thick slices
- 3 sliced zucchini into thick slices
- A piece of pumpkin, peeled and rough cut
- 1/4 cabbage rough cut
- 2 celery stalks
- Half bunch of parsley
- Half bunch of cilantro
- 1/4 teaspoon of turmeric
- 2 tablespoons chicken soup powder
- Liter and a half of boiled water
- salt and pepper
Let's do it!
n a microwave-safe bowl, mix the semolina with 1.5 cups of water until the liquid is absorbed. Stir .
Steam the couscous in the microwave for 2 minutes, remove and mix well with a spoon.
Repeat it again, add 1.5 cup of water stir and steam in microwave for 2 more minutes.
Transfer the semolina to the couscous sieve strainer , place it in a large wide bowl so the sieve will fit inside the bowl ,rub the couscous through it and place back in the bowl, covering the bowl with a lid.
Add to the couscous 5 tablespoons olive oil, salt and mix well.
Add another 1/2 glass of boiling water, stir and bring to a further evaporate for about 3 minutes in the microwave.
Stir, open the grains of semolina and serve. If the couscous is slightly dry, add between a quarter and a half cup of boiling water and evaporate for another minute in the microwave.
In a large pot that can contain all the vegetables for soup add 2 tablespoon of olive oil add the chopped onion and stir on medium heat till golden. Meanwhile boil 1.5 liters of water.
add to the pot the carrot, mix well and fry for about 2 minutes.
Add remaining vegetables and chickpeas stir well and fry for 2 more minutes.
Add turmeric , chicken soup powder and salt, and mix well .
Add the boiled water and herbs, cover and bring to a boil.
Cook on high heat for 5 minutes. Reduce to low heat and cook for another 30 minutes.
Serve with couscous.
