Vegetarian Couscous
Couscous is a North African dish made from small rolled wheat grains mainly! There are hundreds of couscous varieties. It is usually served as a main dish with meat and vegetables, chicken, fish, and even as a sweet dish with almonds and walnuts. This Algerian vegetarian version of the couscous is served with buttermilk! One of my favorites :)
Ingredients:
Serves 4 people. Prep & cooking time 45 mnts
2 cups dry couscous grains
1 cup olive oil
1 onion diced (small cubes)
3 carrots diced (small cubes)
1/2 cup peas
1 small potato dices (small cubes)
1 tsp salt
2 cups water
buttermilk
Step by step directions:
To have the best couscous, you need a steamer for this recipe!
Add a 1/4 cup water to the dry couscous, add 1 tsp oil, use your hands to rub the couscous grains.
Let the couscous sit for about 10 minutes.
First steam: Add the couscous to the steamer pot on medium heat.
Once steam comes out, take the couscous out of the steaming pot
Add the couscous in a large bowl, add a pinch of salt, drizzle 1/2 cup cold water and mix with a fork until couscous comes fluffy. Let sit for 10 mnts.
Second steam: Add the couscous to the steamer pot on medium heat.
Add the couscous to the steamer pot on medium heat.
Add the couscous in a large bowl, drizzle 1/4 cup cold water and mix with a fork until couscous comes fluffy. Let sit for 10 mnts.
Third steam: Add the couscous to the steamer pot on medium heat.
Add the couscous to the steamer pot on medium heat.
Add the couscous in a large bowl. Add 1/4 cup olive oil, mix with a fork until couscous comes fluffy. Let sit.
Steaming vegetables: Add all diced vegetables to the steamer pot on medium heat. Let steam until soft.
Once vegetables soft, take out of the steamer.
Add vegetables on top of the cooked couscous, add 1/4 olive oil, and combine all ingredients together.
Transfer into a serving plate and serve with buttermilk.
Bessahetkoum! Enjoy!
