Couscous with raisins
Recipe type: side
Couscous with raisins is a traditional Moroccan food recipe of local couscous.
The history of Moroccan couscous.
Couscous (or saxo, in Tamazight) is one of the most famous dishes in the Maghreb (Morocco, Mauritania, Algeria, Tunisia and Libya), and it is an indispensable national dish on many occasions. It is made from wheat, corn or barley semolina, in the form of small granules, cooked with steam and then added to it, according to the recipe: meat, vegetables, fish, green beans, milk, butter or sugar. The history of couscous (also pronounced couscous) dates back to the third century BC, when it was a daily meal for the Berbers of North Africa, before moving during the following centuries to the Middle East and South Africa, then to the Iberian Peninsula with the Islamic conquest and later to the American continent with expeditions Portuguese. Couscous has now become one of the world's most popular meals, thanks to its flavour, cheap price and health benefits. So that many tourists coming to Morocco are looking for a restaurant that serves Moroccan couscous, especially the French, who consider couscous their second favorite food. Couscous - couscous cooking pot Couscous is prepared by cooking semolina in a perforated pot called couscous (a spherical pot with a bottom perforated with small holes that allow steam to rise from the bottom pot to the semolina). The couscous is placed over a pot full of water, called the burma, which is a pot whose mouth matches the bottom of the couscous. In order to trap steam and prevent its leakage, the space between the couscous and the bun is closed with a long strip of cloth by wrapping it more than once around the pot. At the same time, the rest of the ingredients are cooked in another pot, depending on the type of couscous, whether vegetables or meat, or otherwise. Currently, as with many meals, couscous has become available in the market as an instant product, which can be prepared easily and quickly. But the true flavor and joy of couscous can only be achieved by cooking it the traditional, slow way, and eating it in a group. and today you will learn how to make it at home.
Ingredients:
2¼ cups of water
Half a teaspoon of salt
2 cups quick cooking couscous
½ tablespoon of oil
Half a cup of raisins
2 to 3 tablespoons butter, diced
2½ tablespoons sugar
1 tablespoon of cinnamon
Walnuts
Instructions:
- In a medium saucepan, bring the water and salt to a boil. Remove from heat and add the couscous. Cover and leave for 5 minutes, or until the water is absorbed.
- Add enough oil to coat the couscous smoothly and mix with a fork.
- Heat a few cups of water in a wide, shallow saucepan over medium heat. Place the covered pot of couscous in the pot over steam.
- Add the raisins. Mix well, cover again, and steam for 10 minutes.
- Carefully lift the pot from the heat. Add the butter to the couscous and stir the mixture to break up the lumps.
- Pour the couscous onto a plate. Make a pile of couscous and sprinkle sugar, cinnamon and walnuts on top.
Enjoy your meal
Tags:
Moroccan