Today, I’m going to show you how to make a Moroccan cous cous. It’s a really simple dish and it doesn’t take very long to make and presentation is everything.
Cous cous has been around for hundreds and not thousands of years. It’s low in fat, high in fiber and the way we are preparing it today is totally vegetarian. Now one of the great things about a cous cous is that it’s really easy to make. All you have to do is you boil one and a half times as much liquid as you going to put in of the cous cous. So for this type of Moroccan cous cous, I’m going to put in 1 cup of orange juice and a half a cup of water. That equals one and a half cups because we’re putting in one cup of cous cous in a little while as soon as it boils.
Now I’m going to sauté all the rest of the ingredients in another half a cup of water, these are dates. I’m not using fresh dates. I’m using dried dates. I’m going to sauté those in, about a quarter cup and a quarter cup of raisins, quarter cup of slivered almonds, and finally one teaspoon of cinnamon. So we’ll sauté these and save ourselves some time. Sauté this at the same time we’ll wait for the water to boil. So once this boiled, we want immediately put in the cous cous. One and a half times liquid for the cous cous. So one cup of cous cous and one and a half cups of liquid. Once it’s in there, immediately turn off the heat. Close it down. Wait for about 5 minutes and then we’ll be done.
Then you just take the lid off. We added the things that’s been simmering. Mix it together and fluff it at the same time. Now remember what I said about presentation. So now we’re going to take all that cous cous mixture and put it into a serving dish or mold actually. And a real Moroccan chooses one called a tangine. I don’t have one and probably you don’t either. So this is a bowl in this case. So now we’ll take the bowl. Put a plate on top of this, serving plate. And carefully, flip it upside down. We tap the top quietly and hopefully, look at that. And the final thing is to garnish it around the edges. I happen to have some wild mint. I’m going to put that around the edges. Really good, sweet, and the fresh mint really gives some extra kick. It’s great!
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