Couscous for every taste
Couscous is a staple
in all countries of the Maghreb. Though it is a little different in
every country, the basis is always the same, semolina. The garnish
can be chicken, lamb, beef, vegetables or fish, all of which are
usually spiced up with cinnamon, cumin, saffron, paprika, turmeric,
black pepper, fefla soudania (similar to Cayenne pepper), ginger,
clove, allspice, coriander seed, fenugreek and caraway seed.Whether you buy the ready-to-serve or traditional variety, couscous must always be steamed. Instant couscous only requires that you boil the suggested amount of water, remove from heat, add the couscous and let stand for a few minutes to soften. Just before serving, loosen and separate the semolina with a fork.
