As with quiche Lorraine, there are as many couscous recipes as there are cooks. However, the base is common to all, and resides in three points:the meat, the vegetable broth and the semolina. The technique itself is very simple. Brown carrots, turnips and onions in large pieces, add cumin, ras-el-hanout, then wet to height and let simmer. When the vegetables are cooked, remove them and cook the previously poached meat instead. Then add the vegetables and keep warm over low heat. Then, prepare the semolina:a glass of buttered and oiled couscous, on which you pour a glass of boiling salted water. Cover, let swell for 5 minutes. Grain the semolina between your hands, to aerate it well as it should, as the real mothers of the Maghreb do. And then, now that the couscous is (already!) ready, don't hesitate to steal some beauty recipes too.
Traditional couscous recipes provide for different variations:with chicken, merguez sausages, meatballs, or even all of these, the famous royal couscous, special for large tables. But couscous can please everyone, even vegetarians who can opt for a meatless version, or for the fish version (use firm-fleshed fish). For a change, also play with vegetables, and add, depending on the season:zucchini, eggplant, tomatoes in summer, squash, parsnips and Jerusalem artichokes in winter. Are you gluten intolerant? Replace semolina with quinoa! Finally, for incorrigible gourmands, couscous can also be prepared in a sweet version. Then cook the semolina with raisins, sugar and butter. When you're feeling down, add fresh fruit and superfoods for an ultra-energizing breakfast.
