One being: sharing my neighbor Fatima's recipe for the best couscous I've ever eaten in Morocco. Today being Thank Goodness It's Couscous Friday (TGICF) inspired this post. Although I had lunch at Mediha's and the photo is of Turia's couscous, Fatima really makes the best couscous. We're just so into eating it that I forget to photograph it.
How to Make Fatima's Couscous in 10 Steps:
1. In a large pot, heat olive oil. Generously add in salt, pepper, saffron, powdered ginger, dried hot pepper, chopped cilantro, meat of choice, diced onions, and grated tomatoes.
2. After the piece of meat browns all over in the oil, add water to cover. Bring to a boil (see step 5).
3. Add veggies (and more water to cover). First, in goes the peeled carrots and turnips (hot, red, and white varieties). Fatima's rule of exclusivity states that only if you do not add hot turnips than can you add a wedge of cabbage later. After the veggies cook down, add in zucchini and pumpkin (and cabbage).
4. Add in cooked, peeled garbanzo beans that were soaked overnight and cooked the day before.
5. Meanwhile, toss dried couscous with a teacup of olive oil then a teacup of water. Make sure the grains do not stick together.
6. Steam the couscous on top of the pot of meat and veggies. Make sure no steam escapes inbetween the steamer and pot. Fatima ties a strip of plastic bag around the joint.
7. Once the couscous has steamed for about 20 minutes, transfer it back to a large bowl.
8. Remove the cooked meat and veggies from the sauce. Toss the slightly cooled couscous with more water, salt, and rancid butter.
8. Boil the sauce down and re-steam the couscous. Some families triple steam the couscous, but Fatima does not.
9. Toss the veggies and meat back in the boiling sauce for a quick re-heat right before serving.
10. To serve, toss the couscous with some sauce in a large, circular dish. Put the meat in the center of the couscous and arrange the cooked veggies around and over it. Ladle the sauce all over. Fatima brings an extra bowl of sauce to the table.
Yes, there are a lack of measurements, garlic, and a hot pepper. However, multiple Fridays prove to me that Fatima's couscous is the best in Btown, the Moroccan restaurant scene, and the other towns I've eaten in. Of course, good meals always involve good company, and Fatima's doesn't let down.
Serve seasonal fruit for dessert.
