Do you ever want to eat couscous but can’t find a North African restaurant near you? Homemade couscous is the way to go. Couscous grains can be found at most grocery stores in the PNW.
Ingredients for about 6 people
- 2 cups of medium grain couscous
- Salt
- Pepper
- Olive oil
- Butter
- ½ cup of black-eyed peas
- 1 tomato
- 1 onion
- Vegetable broth or water
- 2 vegetable stock cubes
- 3 carrots
- 1 turnip
- 3 celery sticks
- 3 zucchini
- 2 potatoes
How to steam couscous
- Add water into the bottom of the couscous steamer and boil.
- Mix thoroughly 2 cups of couscous grains with salt and a TBSP of olive oil.
- Add 2 cups of cold water and let absorb before mixing.
- Mix gently until the grains are well separated.
- Transfer the couscous grains into the top of the couscous steamer, steam without a lid.
- After 15 minutes, transfer the couscous grains into a large bowl.
- Add 2 cups of cold water and let absorb before mixing.
- Mix gently until the grains are well separated.
- Steam a second time.
- After 15 minutes, transfer the couscous grains into the large bowl.
- Add butter and mix well.
How to prepare couscous sauce
- Place the black-eyed peas in a small pan, cover with water and boil for 2 minutes.
- Remove the black-eyed peas from heat and let soak.
- Peel the vegetables and cut into large pieces.
- Use a mixer to blend the tomato into juice.
- Peel and chop the onion.
- In a large pan, cook the chopped onion in 1-2 TBSP of heated olive oil.
- Add the tomato juice and vegetable broth, enough to cover all the vegetables.
- Add salt, pepper and 2 vegetable stock cubes and heat up before adding vegetables.
- Add the carrots, turnip and celery.
- After 5 to 10 minutes, add the potatoes and zucchini, cook without smashing the vegetables.
- About 5 minutes before the end of cooking, drain the black-eyed peas and add them into the sauce.
Serve the couscous in a dome shape, add the sauce on top before decorating with the vegetables, then enjoy.
