Couscous western style

This is a very modest attempt to imitate a Maroccan style of food. In fact, merely my own version of how to make couscous that you can serve with any meat or fish.

Making couscous the original way is much more elaborate with soaking, steaming a number of times, rubbing with oil etc.

This is a Western imitation that turns out nicely, and above all, it's so easy to make. You can serve this couscous warm, cold and anything in between. I love to make this the day before so all flavors can merge into the couscous... delicious for your next BBQ!! I made this in april of last year. Anyway, let's go.

A number of ethnic stores have a choice of couscous in fine, medium and coarse types. Zakira is a good brand but also this Dari I used.

How much to use? Just like rice and polenta, I always measure with a plain coffeecup. One cup is a one-persons portion. For couscous you need the same amount of slightly salted water or stock, so again, please measure it! Put the couscous in a large bowl. Bring the needed liquid to a boil and pour very gently over the couscous. Do NOT stir but immediately cover the bowl with clingfilm. Leave it at least 15 minutes like that.

When it's cooled, simply transfer to a large oventray. It looks like a solid brittle block (2nd picture). Now dig in with both hands, pick up a chunk and rub between your hands until all couscousgrains separate.

Time for some additions. In the 3rd picture you have at the left hand side the "fresh" additions, at the right hand side the "dry" spices. Use your own creativity for this! You need to cut the fresh stuff very finely. If you're not comfortable in cutting that fine, you need to soften these additions in a frying pan, using a little oil.

I added shallot, bell peppers, parcely, lemon zeste. You can add cilantro, but please remember, there are an equal amount of people who truly hate cilantro as much as there are people who like it...

On the right side of the picture are the dry spices; on top is sumac, turmeric, chili flakes, ras el hanut and a bit of garam masala, which doesn't belong there.

Mix again rubbing everything in with your hands. Then add the best olive oil you can get and add in small bits at a time, each time rubbing the grains so they will stay separate. Add lemon juice or vinegar. I add homemade elderflower vinegar and rose vinegar. Rub again gently. Taste for seasoning. You're done!

I mostly wrap the entire tray hermetically in clingfilm and leave it until the next day. Want to reheat? Put it in your oven at 80°C (c.q. check Fahrenheit please), still wrapped in clingfilm...

I served this with chicken breast. First marinated in sunflower oil, pepper, NO salt, fennel seeds and some parcely stalks. Fry in a pan on high fire, then reduce the fire to low and cover with a sheet of aluminium foil. Now is also time to salt. Cook for around 15 minutes depending on the size of the meat. Let rest wrapped in the aluminium foil. I used this tagine for serving purpose as you can see; couleur locale without the locale.