Couscous (Egyptian Style)

Couscous has been a staple in North African cuisine for centuries and boasts a variety of preparations. In Egypt, couscous is often referred to as “Maftoul,” showcasing a unique texture and flavor that sets it apart from other regional interpretations.

This dish is frequently enjoyed during festive occasions and family gatherings, marking its importance in Egyptian culinary traditions.Egyptian-style couscous offers a delightful combination of soft, fluffy grains with a rich, buttery taste. Its simplicity in ingredients highlights the skill and attention required in its preparation. Made with just a few basic ingredients, this dish is both accessible and satisfying, making it a household favorite.

Ingredients

1 kg flour
1/2 tsp salt
1 1/2 cups water
1/2 cup ghee

Preparation

In a large bowl, combine the flour and salt.
Gradually add water while mixing, making sure to break the dough into small, granular pieces.
Mix the flour and water for about 10 minutes until it forms tiny, consistent granules (resembling couscous).
Using a strainer, sift the mixture, breaking up any large pieces to create uniformly sized couscous grains.
Prepare a steamer by placing gauze in a pot with small holes to allow steam to pass while preventing the couscous from falling through.
Spread the couscous over the gauze and cover it, steaming for about 10 minutes.
In a bowl, mix the steamed couscous with melted ghee, ensuring each grain is well coated.
Return the couscous to the steamer and steam for another 5 minutes for final cooking.

Did you know?

Couscous, known in Egypt as Maftoul, has been a part of Mediterranean and Middle Eastern cuisines for centuries. Its origins can be traced back to the Berbers, who invented this innovative method of rolling and shaping flour to make it cook faster. Couscous is not only versatile but also nutrient-rich, offering a good source of protein and fiber while being low in fat.

In Egypt, couscous can be found as both a savory and sweet dish. Sweet couscous is often enriched with raisins, nuts, and a drizzle of honey or sugar, adding an irresistible layer of flavor for dessert lovers. As a savory dish, it pairs excellently with lamb or chicken stew. The traditional preparation method of steaming couscous ensures that the grains remain fluffy and absorb the flavors they are paired with, making every bite a burst of delicious taste.

By mastering this simple yet effective technique of preparing couscous, home cooks can bring a significant part of Egyptian culinary heritage into their kitchens. So, whether you’re a fan of savory meals or sweet delights, homemade Egyptian-style couscous is truly a delightful addition to your cooking repertoire.

Egyptian Sweet Couscous

Tunisian couscous is a vibrant and flavorful dish enjoyed across North Africa, particularly in Tunisia. Unlike its Moroccan counterpart, Tunisian couscous boasts a rich, red sauce and is commonly prepared with meat, vegetables, and various spices. This dish is a loved staple, often enjoyed during family gatherings and festive occasions.

The unique preparation method involves using a Couscoussier to steam the couscous, producing a fluffy, aromatic grain mixture. The couscous grains are meticulously prepared with oil and water, ensuring each grain is perfectly cooked. This dish is a wonderful representation of the region’s culinary heritage, combining comforting flavors with a touch of aromatic spice, culinary adaptability, and the unique use of tomato paste.

Ingredients

500g couscous (medium or small size)
2 tbsp olive oil
1 large onion, chopped
500g meat with bones (e.g., lamb or beef)
3 tbsp tomato paste
1 tsp paprika
1 tsp turmeric
Salt and black pepper to taste
1.5 liters boiling water
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 small pumpkin, peeled and chopped
Fried chili peppers for garnish (optional)

Preparation

In a large cooking pot or Couscoussier, heat the olive oil over medium heat and sauté the chopped onions.
Add the meat and cook until browned.
Stir in the tomato paste, paprika, turmeric, salt, and black pepper. Add a bit of water and mix until combined.
Pour in the boiling water, letting it simmer on low-medium heat.
Meanwhile, prepare the couscous by rubbing it with olive oil until fully coated.
Add one glass of cold water to the couscous, stirring until the water is absorbed.
Place the couscous in the top part of the Couscoussier, allowing the steam from the boiling meat to cook the couscous.
After 30 minutes, add another glass of water to the couscous, stir, and return it to steam for another 1.5-2 hours until the meat is tender.
Add the chopped potatoes, carrots, and pumpkin to the pot, letting them cook until tender.
Once everything is cooked, remove the couscous and place it on a large serving plate.
Pour the flavorful red broth over the couscous, letting it absorb the liquid.
Top with the tender meat and vegetables, garnishing with fried chili peppers if desired.

Did you know?

Tunisian couscous is distinct for its use of tomato paste, which gives it a rich, red color—unlike the typically lighter Moroccan version. The specific method of steaming the couscous grains using a Couscoussier ensures they stay fluffy and light while absorbing the aromatic broth.

Interestingly, Tunisia is the world’s top exporter of canned tuna, often featured in various dishes including salads and borek. Additionally, in traditional Tunisian households, couscous is often accompanied by side dishes such as spicy salad with tuna, which not only complements its robust flavors but also showcases the regional diet’s versatility.

Finally, couscous is not merely a dinner staple; in Egyptian culture, sweet couscous variants are enjoyed as both a dessert and a breakfast, highlighting its culinary adaptability. So next time you enjoy this North African delight, remember the rich history and traditions that have traveled from Egypt to Tunisia, adding flavor to each grain.

Couscous Tabbouleh

Tabouli is a refreshing and nutritious Middle Eastern salad with deep roots in Lebanese and Arabic cooking traditions. While traditionally prepared with bulgur wheat, this variant uses whole wheat couscous, making it even simpler to prepare. Packed with fresh vegetables and herbs, this dish offers a delightful blend of flavors that tantalize the palette.

Although often associated with Lebanese cuisine, tabouli has spread throughout the Middle East and North Africa, finding a place on the tables of Egyptian, Moroccan, and Turkish homes. It’s a low-calorie dish rich in vitamins and antioxidants, providing numerous health benefits while being incredibly easy to make. Perfect for a light lunch or as part of a larger feast, tabouli truly showcases the vibrancy of Middle Eastern culinary traditions.

Ingredients

1 cup whole wheat couscous
1 cup boiling water
1-2 tsp ghee
2 tomatoes, diced
1 cucumber, diced
1 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 radishes, sliced
1 bunch parsley, chopped
1 bunch cilantro, chopped
4 tbsp olive oil
Juice of 1 lemon
Salt to taste

Preparation

Boil 1 cup of water and add 1-2 teaspoons of ghee.
Pour the boiling water over 1 cup of whole wheat couscous in a bowl.
Stir the mixture and cover it, letting it sit for 5 minutes.
In a large bowl, combine diced tomatoes, cucumber, red onion, bell peppers, and sliced radishes.
Add the chopped parsley and cilantro to the vegetable mixture.
Fluff the couscous with a fork and add it to the bowl of vegetables and herbs.
In a small bowl, whisk together 4 tablespoons of olive oil, the juice of 1 lemon, and salt to taste.
Pour the dressing over the couscous and vegetable mix, tossing gently to combine fully.
Serve the tabouli on a platter or wrapped in lettuce leaves for a refreshing, crunchy bite.

Did you know?

Tabouli, also spelled tabouleh or tabbouleh, is more than just a salad. This traditional dish has its origins in the mountains of Lebanon and Syria, dating back thousands of years. It was initially a part of the mezze, a selection of small dishes served to start a meal. In Egypt, tabouli is appreciated for its refreshing qualities, especially during the hot summer months.

Interestingly, couscous comes from the Berber word “seksu,” meaning well-rolled or well-formed, reflecting the way these tiny pasta pieces are crafted. Couscous tabouli is particularly appreciated for its quick preparation time compared to bulgur wheat, making it a popular choice in modern kitchens. The dish is not only a flavorful delight but also a nutritional powerhouse, packed with Vitamin C from bell peppers, antioxidants from cilantro, and essential minerals from parsley.

Beyond its delicious taste and health benefits, tabouli also symbolizes community and tradition. In many Middle Eastern cultures, the process of making tabouli is a communal activity, bringing families and neighbors together. Whether you’re enjoying Moroccan variations or sticking with the Lebanese authentic recipe, this dish continues to be a beloved staple across the Arabic-speaking world and beyond.

Chicken Tabbouleh

Lebanese chicken tabbouleh, a traditional dish rooted in Middle Eastern cuisine, combines the zesty flavors of lemon and garlic marinated chicken with a fresh, herbaceous tabbouleh salad. This vibrant dish reflects centuries of culinary heritage and remains a favorite in Lebanese households. It’s renowned not only for its tantalizing taste but also for the cultural significance it holds.

Tabbouleh, also spelled as tabouli, has gained international popularity for its simple preparation and nutritional benefits. Often enjoyed as a side salad, its bright flavors from parsley, mint, tomatoes, and lemon juice make it the perfect accompaniment to the juicy, flavor-packed chicken in this recipe. Traditionally, bulgur is used, but for convenience, we will use couscous.

Ingredients

Chicken Marinade

8 cloves of garlic
125 ml (½ cup) lemon juice
30 ml olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cracked black pepper
½ tsp dried chili flakes
Few sprigs of thyme or 1 tsp dried thyme leaves
4 bay leaves
1 tsp salt
6 chicken drumsticks (can also use thighs or wings)

Tabbouleh Salad

300 grams (2 cups) couscous
Light pinch of salt
Glug of extra virgin olive oil
Boiling water (sufficient to cover couscous)
1 cucumber
5 Roma tomatoes
1 medium red onion
1 large bunch of parsley
30 mint leaves
Juice of 1-1½ lemons
Extra salt to taste

Preparation

Peel and blend 8 cloves of garlic. Add 125 ml lemon juice and blend until smooth.
Mix in olive oil, smoked paprika, ground cumin, ground coriander, black pepper, chili flakes, thyme, bay leaves, and salt to the garlic and lemon mixture.
Slash the chicken pieces slightly to help the marinade penetrate, then divide them into two Ziploc bags.
Distribute the marinade evenly between the bags, seal, and refrigerate for 4 hours or overnight.
Preheat the oven to 190°C (375°F). Place marinated chicken on a tray, season with additional salt, and roast for 45 minutes, flipping halfway through.
Prepare the couscous with a pinch of salt and glug of olive oil. Pour boiling water to cover, stir, cover, and let sit for 20 minutes.
Meanwhile, finely dice the cucumber, tomatoes (removing seeds), and red onion. Roughly chop parsley and mint.
Fluff the couscous, cool slightly, and mix with diced vegetables, herbs, lemon juice, and extra salt to taste.
Once chicken is cooked, deglaze the cooking tray with hot water to make a pan sauce.
Serve the chicken atop the tabbouleh, drizzling with the pan sauce for extra flavor.

Did you know?

Tabbouleh (also known as tabouli) is thought to have originated in the mountains of Lebanon and Syria more than 2,000 years ago. It is traditionally made with bulgur wheat, which sets it apart from Moroccan couscous salads often using semolina.

Despite these subtle distinctions, Middle Eastern countries like Egypt, Turkey, and Syria share similar versions of this salad, highlighting regional variations. The term “tabbouleh” comes from the Arabic word “taabil”, meaning “to season” or “to spice,” reflecting its robust, fresh taste.

The inclusion of herbs like parsley and mint not only adds vibrancy but also packs in numerous health benefits, including high antioxidant content and vitamins K and C. Moreover, tabbouleh is relatively low in calories, making it an easy and delicious way to boost vegetable intake.

It’s an authentically Lebanese dish that bridges culinary practices across the Middle East, showcasing the rich history and tradition of Arabic cuisine in a refreshing and simple prep method. Whether in a quick everyday meal or as a grand dish for special occasions, tabbouleh holds a timeless appeal that continues to captivate palates worldwide.