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COUSCOUS SIDE DISH FOR TAGINE

Berbers were preparing couscous as early as 238 to 149 BC, historical records are found in diverse countries as Algeria, Spain, Turkey and Brazil. Made from Millet, 

Wheat, Cornmeal or Barley. Today, Couscous is associated with North African countries and instant couscous is easily available in supermarket.

COUSCOUS

1 chicken cube

2 cup of water

100 g (4 oz) butter cut in small pieces

1.5 cup of Couscous

 

  • Pour boiling water over the chicken cube in a pot and let it boil.

  • As soon as the liquid boil add half of the butter.

  • As soon as the butter melts, pour the liquid mixture in a bowl and throw the Couscous in.

  • You let it soak for about 3-4 minutes until the Couscous absorbs all the water and softens up.

  • Add the rest of the butter and mix with a fork.

Serving Suggestions:

Typically served with a Moroccan Main. But can be used as substitute for rice.

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