RECIPE: North African Couscous

Couscous is traditionally steamed over the pot in which the meat and vegetables are cooking, and is more toothsome than the instant varieties generally available, but it's become nearly impossible to find.  I FINALLY found some TRADITIONAL, ORGANIC North African couscous at Chefshop!  (They also sell harissa, if you don't want to make your own.)

Rather than steam it in a couscousier, which is a real pain, I followed the recipe on the Chefshop website, purportedly from Joyce Goldstein, and it worked like a charm.  Her recipe uses 3 cups of couscous but I've dropped it down to 1 cup, which is easily scaled up.

How to cook North African Couscous Without Steaming 

Serves 2

1 cup North African couscous (NOT instant!)
1.5 cups water
1 t. EVOO
1/2 t. himalayan pink salt

Spread couscous in a flat bottom pan.  Bring the water to a boil and season with EVOO and salt.  Pour over couscous, cover with plastic wrap, and let it sit until absorbed 10-30 minutes.

Rake with a fork, or break up with your hands, and serve immediately.