Couscous au Beurre
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
Algerian, North African
Couscous au Beurre
Report
Couscous au beurre is a traditional North African recipe prepared with couscous with butter and vegetables. It is typically served with leben.
Share:
Ingredients
- 1 lb precooked couscous semolina
- 5 tablespoons vegetable oil
- 3 cups water divided, cold
- 1 onion
- 1 lb fava beans (frozen)
- 1 lb artichoke hearts (frozen)
- 1 bunch cilantro
- 2 cups milk
Serve with
- 4 cups fermented milk (leben or kefir)
- 8 tablespoons butter unsalted
- salt
- sugar (optional)
- raisins (optional)
Equipment
- ` Couscous steamer
Instructions
- For the couscous, you can follow the instructions on the package (in a saucepan or in the microwave), or you can prepare the couscous more traditionally.
- Bring a large volume of water to a boil in the bottom of the couscoussier (steamer).
- In a large bowl, pour the semolina, add 1½ tablespoon of salt and 2 tablespoons of oil. Mix well by hand while rotating the bowl with the other hand so that all the grains of semolina are greased.
- Then add 1 cup (250ml) of water in 4 times while continuing to mix well between each addition. Mix all the grains enough so that they are detached from each other without forming any lump.
- Let the semolina stand for 5 minutes then pour it in the top part of the couscoussier.
- Place the top part on the bottom containing boiling water. Make a hole in the center of the couscous with the handle of a wooden spoon so that the steam circulates well, then cover as tightly as possible. Allow steaming for 20 minutes.
- Then prepare the broth: In a large pot, sauté the finely chopped onions in 3 tablespoons of oil without coloring them. They must become soft and translucent. Then add the finely chopped cilantro and stir a few minutes over medium heat.
- Add the fava beans, artichoke hearts, salt and cover with water (about 6 cups / 1,5 liter). Bring to a boil and cook for 20 minutes on low heat (you can test if the artichokes are fully cooked and tender by poking with a knife).
- Lower the heat and add 2 cups (500 ml) of milk. Simmer on very low heat until ready to serve.
- Transfer the steamed semolina in the bowl. Then gradually sprinkle with the remaining 2 cups (500 ml) of water and stir with a fork, again to ensure it is not lumpy.
- Put the steamed semolina back in the top of the couscoussier for another 15 minutes of steaming.
- Serve hot couscous in a large bowl, and melt 1 stick (120 g) of butter diced. Mix well. Serve sugar, raisins, broth and vegetables separately.
- The fermented milk can be used as a drink and/or it can also be poured in the couscous.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
