Moroccan Couscous
Real couscous using non-instant couscous - national dish of Morrocao
Couscous is surely, if unofficially, the national dish of Morocco. In Morocco, couscous is traditionally served for Friday lunch, when the whole family is home from work and school, and on special occasions. Couscous is simply coarse hard-wheat flour (semolina) and water. Not all couscous are the same. The couscous you buy in the little boxes in the rice aisle is instant couscous. It has been steamed until it’s fully cooked and then dehydrated, so you just pour boiling water over it and let it soak to re-hydrate the dried granules. It’s convenient, but talking about it in the same breath as real couscous is kind of like comparing a noodle cup you make with boiling water from the office coffee machine to a nice bowl of pasta. Here we are experiencing real couscous using non-instant couscous and slowly steaming it twice. It’s not fast, but the result is a centerpiece dish worthy of the effort.
Adapted from Bon Appetit, October 2016
Ingredients:
3 cups medium-grind couscous (not instant) preferred brands Ferrero, Dari, Rivera, Tria, Tripiak)
2 cups chicken or vegetable stock
1 (3-inch) cinnamon stick
4 star anise pods, divided
2 teaspoons kosher salt, plus more
1 teaspoon coriander seeds, divided
1 teaspoon cumin seeds, divided
2 garlic cloves, crushed
6 tablespoons unsalted butter
Preparation:
Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, 2 star anise pods, 2 teaspoons salt, ½ teaspoon coriander seeds, and ½ teaspoons cumin seeds to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
Pour water into a large pot to come 1" up sides. Add garlic, remaining 2 star anise pods, remaining ½ teaspoon coriander seeds, and remaining ½ teaspoon cumin seeds and bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil or use plastic wrap to seal the sides.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 5–8 minutes.
Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Season with more salt if needed.
Do ahead: Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.