A Libyan Way with Couscous RecipeOrigin: Libya Period: Traditional |
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Getting perfectly fluffy couscous is an art in itself and the Libyans have this down pat. The recipe blow will give you perfect couscous every time. Ingredients:
300g couscous 
A Libyan Way with Couscous Preparation:Method:Add the raw couscous to a bowl and season with salt and black pepper, before drizzling-in the olive oil. Mix well with your hands then turn the couscous into a pot. Add boiling water to about a third of the depth of the couscous (err on the side of caution here, as too much water will make the couscous clog together). Cover with a tight-fitting lid and set the pot aside to stand for 15 minutes. By the end of this time the water will be absorbed and the grains should be half cooked. Typically the sauce is made during this time and when the sauce is simmering a steamer basin is placed on top or you could use a metal colander lined with muslin (you can also finish cooking over a pan of water). Add the couscous to the cloth-lined steamer, cover with a lid and use the steam from the sauce or water underneath to simmer and steam the couscous gently for at least an hour. Serve hot. |
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