Couscous is North Africa’s answer to pasta. A staple food in these countries that requires very little preparation and not a lot of utensils to have it cooked. In view of this, couscous had become the ideal food for the nomadic people but was also prepared by other tribes.
With in increase in different grains being introduced in our diets, couscous found it’s way in our European dishes along side others like quinoa, barley and various kinds of rice. But unlike many of these, couscous is very easy to prepare and is now available in most supermarkets and on various restaurant menus.
Couscous can be used as a substitute to potatoes, as a side-dish or as a plate on it’s own.
Couscous is very versatile as it can be eaten plain or mixed with various spices, meats and sauces.
In morocco, where couscous is a daily staple, this is never served cold but it is served with stews and other hot dishes. Also, there are number of households that still prepare their couscous from scratch this takes hours of preparation. We are used to the instant couscous that is ready in 5 minutes or less and this is one of the main reasons why couscous has become so popular in meals today.
Here is what you need to make this morrocan style couscous which can be eaten as a meal or served as part of a buffet.
2 teaspoons Coriander paste
200ml Chicken stock – warmed
1 tin Chickpeas
2 small marrows – diced
Start off by placing the couscous in a large bowl. Now add the hot stock and cover the bowl with a plate. Let the couscous rest until the stock has been absorbed.
Now using a fork and NOT a spoon, stir the couscous until it fluffs up. Next add the coriander and again mix it in using a fork. Now stir in the marrows which are raw and the chickpeas.
Should you be serving the couscous in a different bowl, change your bowl at this stage. Now drizzle a generous helping of walnut oil and top with walnut pieces. Walnut oil can be found in Marks & Spencer food section.
This dish can be served warm or cold as part of a summer buffet.