Food recipes
Moroccan Couscous from Mogador
Moroccan Couscous from Mogador Ingredients: couscous, dry salt, table oil, olive, salad or cooking Directions: Bring about 3 cups water to a boil. Put the couscous in a bowl, sprinkle with the salt, and cover with eno...
Moroccan Couscous from Mogador
Ingredients:
couscous, dry
salt, table
oil, olive, salad or cooking
Directions:
Bring about 3 cups water to a boil.
Put the couscous in a bowl, sprinkle with the salt, and cover with enough of the boiling water to cover by about an inch.
Let sit for about 30 minutes, or until the liquid is absorbed.
If you are short on time, you can skip the last step of this recipe and merely sprinkle the couscous with water and put it in the microwave for a minute or two, always separating the grains with your fingers before serving.
Drizzle the oil over the grains, and gently rub them with your fingers to break apart any lumps.
Let sit for another 15 minutes.
Then, if you want, steam the couscous.
Set a couscoussier or a cheesecloth-lined vegetable steamer in a stockpot with a few inches of simmering water, broth, or soupy stew.
The couscous should sit not in the liquid but, rather, a few inches above it.
Try to keep the steam from escaping from the sides of the pot.
Set a timer for 15 minutes once you start seeing steam rise through the couscous.
Ingredients:
couscous, dry
salt, table
oil, olive, salad or cooking
Directions:
Bring about 3 cups water to a boil.
Put the couscous in a bowl, sprinkle with the salt, and cover with enough of the boiling water to cover by about an inch.
Let sit for about 30 minutes, or until the liquid is absorbed.
If you are short on time, you can skip the last step of this recipe and merely sprinkle the couscous with water and put it in the microwave for a minute or two, always separating the grains with your fingers before serving.
Drizzle the oil over the grains, and gently rub them with your fingers to break apart any lumps.
Let sit for another 15 minutes.
Then, if you want, steam the couscous.
Set a couscoussier or a cheesecloth-lined vegetable steamer in a stockpot with a few inches of simmering water, broth, or soupy stew.
The couscous should sit not in the liquid but, rather, a few inches above it.
Try to keep the steam from escaping from the sides of the pot.
Set a timer for 15 minutes once you start seeing steam rise through the couscous.