Semolina, broth, vegetables: how to make a good couscous?

“Basic rule, you need a couscoussier to have a chance of a successful couscous” according to Nordine Labiadh, chef of the restaurant À Mi-Chemin and author of the book 

 (Ed. Solar).

At the microphone of Laurent Mariotte in the show 

the cook gave his advice to make this typical dish a success.

For an airy semolina

“Previously, we prepared the semolina in advance, we made reserves, we dried it on sheets then we drained it with salted water and a pinch of turmeric”, says the chef.

"Nowadays, fortunately, the industrialists have made it much easier for us and all we have to do is buy the grain and start cooking."

Then comes the important and decisive stage of the couscous shattering.

A key step, according to Nordine Labiadh: "once the semolina has finished steaming, it is collected to aerate it, because it has accumulated moisture during cooking."

To do this, put the semolina in a large bowl and pour two spoons of cooking fat from your broth, in which your vegetables and meat have cooked.

"You can turn your semolina with a whisk so as not to damage the grains", advises Nordine Labiadh. 

>> Find La Table des bons vivant in podcast and replay here 

For a tasty broth 

To make a success of your broth, you have to act as if you were preparing a stew.

To do this, you have to brown the fresh tomato or a tomato paste in olive oil beforehand.

"Be careful not to caramelize it", warns the chef.

"You have to remove the acidity in the olive oil, then add the meat, as well as the spices. And above all, let all this marinate without getting wet right away to remove the acidity."

Then add a little water to immerse the meat, cook for 5 to 7 minutes and add your vegetables: turnips, carrots, celery, squash, pumpkins ... " 

Most ?

Enjoy this dish with a homemade harissa.

To do this, let Espelette pepper soak overnight in water then chop it.

In a mortar, add three cloves of garlic, a little olive oil and Ras el hanout (a mixture of Moroccan spices).

"You can consume it within two days by keeping it in the fridge," explains Nordine Labiadh. 

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