In the US, couscous has become a trendy dish these last years and some restaurants even got specialized in this dish and suggest many varieties. But before coming to the US and other countries in the world and seduce our palate, couscous has come a long way throughout the centuries.
Couscous was originally a Berber dish that appeared in the Maghreb countries and quickly became one of the most consumed dishes. In Tunisia, couscous isn’t just another dish made with durum wheat semolina and some sauce. It’s part of Tunisians’ traditions and history. Even if it might seem unusual, couscous has many different meanings, depending on the occasion.
For example, couscous is often prepared on weddings’ dinner, since it’s a festive meal and a symbol of share and wealth. Today, many families are used to prepare couscous on Sundays for family reunions. It even became part of the Tunisian’s culture to prepare couscous on Sundays.
For those who want to try this special dish, La Megara has 3 varieties of couscous: a traditional version for an authentic meal, a whole durum wheat couscous for the healthiest of us and the pearl couscous for salads or cold dishes.
We will begin with an easy recipe made with vegetables. For this recipe (for 4 persons), you will need:
- 2 cups of La Megara traditional couscous
- 1 small box of chickpeas
- 4 carrots
- 4 turnips
- 4 tomatoes
- 2 zucchinis
- 2 onions
- 2 garlic cloves
- 2 tbsp of La Megara Extra Virgin Olive Oil
- 100g of butter
- 1,5 teaspoon of caraway
- 2 teaspoon of coriander seeds
- Salt and pepper
- First of all, wash and cut all the vegetables, slice the onions and chop the garlic.
- In a big pot, melt the onion and the garlic in La Megara Extra Virgin Olive Oil. Let it cook for 10 minutes
- Add 1 liter of water in the pot, and also carrots and turnips
- Put some salt and pepper, and the whole preparation cook for 20 minutes
- Add the zucchinis, the tomatoes, chickpeas, coriander and caraway. Let it cook for 25 minutes
- Once the sauce ready, pour it over the half-cooked couscous by La Megara and leave it for 8 minutes. You can separate the seeds with a fork.
Your delicious cousous is ready to be tasted!