Servings: 6
- Couscous sieve strainer
- Chef knife
INGREDIENTS
Soup:
- 1 sweet potato, thickly sliced
- 2 onions, sliced
- 1 bag frozen chickpeas
- 4-5 medium-sized potatoes, quartered
- 2 zucchinis, thickly sliced
- 1 butternut squash, cut into large chunks
- 1 white cabbage, cut into large chunks
- 4 carrots, peeled and thickly sliced
- 2 tablespoons chicken soup seasoning
- 1 tablespoon turmeric
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- Water to cover
Couscous:
- 2.2 pounds/1 kilogram semolina, sifted
- 1 tablespoon salt
- ½ cup oil
- 3½ cups water
INSTRUCTIONS
Soup:
- Place all the vegetables in a pot, cover them with water, add the spices, and bring to a boil over medium heat.
Couscous:
- Combine the semolina and salt in a large bowl and mix. Gradually add a cup of water while stirring. Stop when the mixture is slightly lumpy. Do not use the entire cup of water; the goal is not to form dough. Once couscous crumbs are formed, add the oil, mix well, and transfer to a couscous sieve strainer.
- Meanwhile, prepare a couscous pot by filling half of it with water and bringing it to a boil. Place the sieve strainer with the couscous in it over the boiling water. Cover the pot and steam for 40 minutes.
- Transfer the couscous to a bowl, pour 2½ cups of water, and cover for 20 minutes.
- Stir and strain the couscous again, and it’s ready.
- Serve the couscous with the vegetables on top and a little bit of the soup.