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Couscous

Couscous is a traditional Moroccan dish of semolina (granules of durum wheat) which is cooked by steaming.

Couscous
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Couscous is a traditional Moroccan dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily.
Servings Prep Time
2 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
25 minutes
Couscous
Print Recipe
Couscous is a traditional Moroccan dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily.
Servings Prep Time
2 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. In a saute pan, cook onions and chili till onions are just translucent
  2. Add prawns and cook for 5 minutes
  3. Add couscous, two cups boiling water, frozen peas, stock cubes and salt. Then lower the heat and cover for 3 minutes
  4. Stir through chopped fresh tomatoes, cover and leave on lowest heat for another 5 minutes.
  5. Remove, from heat, fluff with fork and serve.
Recipe Notes

Source: The Cooking Wardrobe: By  Elsie Davies

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