{"id":471,"date":"2013-04-15T20:00:17","date_gmt":"2013-04-15T18:00:17","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=471"},"modified":"2020-04-15T17:11:04","modified_gmt":"2020-04-15T15:11:04","slug":"%d7%a7%d7%95%d7%a1%d7%a7%d7%95%d7%a1","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=471&lang=en","title":{"rendered":"Couscous"},"content":{"rendered":"

Couscous has many versions according to country of origin (Tunisia, Morocco, Tripol\u05df), like many other dishes. Like most regional recipes, evert household thinks it makes the most authentic and best-tasting version. Tunisians make\u00a0a light-colored, fluffy, soft version (or at least at that’s how my mama always made it).
\nOne of the hardest things after I found out I was Gluten-intolerant (in the dead of winter) was not being able to eat Couscous. A year later I met my friend Mari in a Gluten-free forum. When I visited her, she told me how she makes Couscous from ground rice! She even gave me her recipe.
\nAs I don’t like changing childhood habits, I took Mari’s idea, but used mom’s tried and true recipe. The result was a taste of home, and even smelled like the real thing. Thank you Mari for the fantastic idea!
\nSo, the recipe you see before you is for regular Couscous. For a healthier, Gluten-free version, just replace Semolina wheat with ground brown rice.
\nIf you want a recipe for the\u00a0soup that goes with it, you can go here<\/a>. If you’d also like to serve it with a refreshing lemony salad, check out this recipe<\/a>.<\/p>\n

\"Tunisian<\/a>
Tunisian Couscous<\/figcaption><\/figure><\/div>\n

Ingredients<\/h3>\n

1 kg (2 pounds) Semolina wheat or, for a gluten-free version: finely-ground brown rice
\n1\/2 cup vegetable oil
\n1 tbsp salt
\n3 1\/2 cups water<\/p>\n

Preparation<\/h3>\n

Using\u00a0 your hands mix the Semolina wheat\/ground rice with the salt and oil.
\nDrip in\u00a0a 1\/2 cup of water and incorporate using your hands.
\nPlace in the Couscous pot’s steamer over a high flame (the bottom part should have boiling water in it), and cover with a folded towel.
\nWhen steam starts coming out, remove towel and drip in 1 cup of water. Restore towel and continue steaming for 1\/2 an hour.
\nRemove from heat and sift.
\nAdd 2 cups of water and set aside rest and soak for 1 hour.
\nReturn to steam (covered with the\u00a0towel)\u00a0for an additional 1\/2 an hour.
\nRemove from heat and sift again.<\/p>\n

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