Mastering Couscous In A Tagine: A Quick Guide

Couscous and tagine are two distinct dishes. While tagine is a Moroccan version of pot roast, couscous is a type of pasta made from steamed durum wheat semolina. Although the two dishes are not traditionally served together, they can be combined innovatively. Couscous is cooked by steaming or boiling, while tagine is cooked over low heat in a conical-shaped two-piece clay pot. To cook couscous in a tagine pot, one can follow the general method of cooking couscous by using a 1:1 ratio of couscous and water, bringing the water to a boil, and then adding the couscous.

How to prepare the couscous

Couscous is a staple food in North African cuisine. It is made from rolled, sifted, and steamed durum wheat semolina. It is traditionally steamed in a special pot called a couscoussier, but you can also steam it in a regular lidded pot or saucepan.

To cook the couscous, start by bringing some water to a boil in a medium saucepan. The ratio of couscous to water should be 1:1. You can also add a bit of olive oil and salt to the boiling water to add flavor and prevent clumping. Once the water is boiling, add the couscous, cover the pot, and remove it from the heat. Let the couscous stand for 5 minutes, keeping it covered, before removing the lid and fluffing it with a fork.

If you are using Israeli couscous, cook it like pasta instead. Bring a large pot of salted water to a boil and add the couscous, cooking for 7 to 8 minutes or until al dente. After draining it, toss it with olive oil to prevent the balls from sticking together.

You can also cook couscous in a rice cooker if you prefer not to use the stove. Use a 1:1 ratio of grain to water and add olive oil and salt to taste.

Once the couscous is cooked, you can serve it in a variety of ways. You can add it to a salad, serve it as a side dish, top it with a stew, or make it a meal on its own by topping it with roasted vegetables, drizzles of tahini sauce, and your favorite protein.

How to cook the lamb and vegetables

Firstly, gather your ingredients. For the lamb, you will need:

• Lamb shoulder, trimmed of fat and cut into 1-1.5 inch cubes (2-3 pounds)
• Salt and pepper, for seasoning
• Olive oil, for cooking

For the vegetables, you can use a combination of:

• Onions, thinly sliced or chopped
• Garlic, minced or smashed and chopped
• Ginger, grated or finely chopped
• Cinnamon, ground or in sticks
• Turmeric, ground
• Black pepper, ground
• Nutmeg, grated
• Cilantro, chopped
• Butter
• Almonds, slivered
• Scallions, finely chopped
• Parsley, chopped
• Lemon juice, to taste
• Carrots, peeled and cut into strips or bite-sized pieces
• Canned tomatoes, diced, with their juices
• Vegetable or chicken stock
• Dried apricots

Once you have your ingredients, follow these steps:

• If desired, combine the lamb with salt and let it sit at room temperature for at least an hour, or up to 24 hours in the refrigerator.
• In a small pot, bring the stock to a boil. Remove from the heat and add the apricots, letting them sit for at least 15 minutes.
• Preheat your oven to 325 degrees Fahrenheit.
• In a tagine, Dutch oven, or heavy-bottomed pot with a tight-fitting lid, heat olive oil over medium heat.
• Working in batches, add the lamb to the pot, leaving space around each piece to allow for browning. Cook until well-browned on all sides, about 10 minutes. Transfer the browned lamb to a plate.
• If needed, drain excess fat from the pot, leaving just enough to coat the bottom.
• Add the onions and a pinch of salt to the pot and cook until soft, about 5-8 minutes.
• Add the garlic, ginger, cinnamon, and other spices to the pot and cook until fragrant, about 1-2 minutes.
• (Optional) Add the carrots and/or other vegetables to the pot and sauté to coat with the spices.
• Return the lamb to the pot, along with the apricots, stock, and half the cilantro (if using).
• Cover the pot with foil and then its lid. Place it in the preheated oven and cook for 2.5-3 hours, or until the lamb is tender, turning it occasionally.
• Meanwhile, in a small skillet, heat butter and a cinnamon stick (if using) over medium heat. Add the almonds and a pinch of salt, and cook until golden brown, about 5-7 minutes.
• To serve, transfer the lamb and juices to a serving platter. Top with the toasted almonds, scallions, parsley, and remaining cilantro. Sprinkle with fresh lemon juice to taste.

You can serve this lamb dish with flatbread or couscous on the side. Enjoy!

What to serve the couscous in

Couscous is a versatile dish that can be served as a main or side. It is traditionally served in a large, rimmed platter, with the couscous in a mound in the centre, and the contents of the pot arranged around the top. A sauce is often poured on top, and small bowls with extra broth are also sometimes present on the table.

If you are serving couscous as a side, there are many dishes it can accompany. Couscous is a great alternative to rice or pasta, so it goes well with grilled vegetables, tofu, beef, chicken, or fish. It can also be served with roasted meats, such as lamb, and is a good option for those on a low-carb diet.

Couscous can also be served as a more complex dish, with added vegetables, herbs, spices, nuts, and fruits. For example, you could add chickpeas, tomatoes, cucumbers, red onion, feta cheese, turmeric, raisins, carrots, or peas. It can also be cooked with vegetable or chicken stock to add flavour.

If you are serving couscous as a main, it can be paired with a spicy tomato sauce, or a curry. It also goes well with roasted chicken, pork, or fish.

What to serve with the couscous

Couscous is a versatile dish that can be served as a main or side dish. Here are some ideas for what to serve with it:

Grilled, Roasted, or Smoked Meats

Couscous is often served with grilled, roasted, or smoked meats. Some options include:

• Grilled or roasted lamb
• Smoked meatloaf
• Beef kebabs
• Chicken, such as orange chicken, salsa chicken, or cola chicken
• Fish, such as salmon, cod, or haddock

Vegetables

Couscous also pairs well with vegetables, either grilled, roasted, or in a salad. You can choose your favourite vegetables, but some specific suggestions include:

• Root vegetables, such as butternut squash and carrots
• Broccoli
• Cauliflower
• Chickpeas
• Tomatoes
• Cucumbers
• Onions
• Bell peppers

Spices and Seasonings

When serving couscous with vegetables or meat, you can elevate the dish by adding various spices and seasonings. Some options include:

• Cinnamon
• Coriander
• Turmeric
• Ginger
• Lemon
• Cumin
• Parsley
• Thyme
• Turmeric
• Raisins
• Carrots
• Peas

Sauces and Dressings

To add extra flavour to your couscous dish, you can also include different sauces or dressings, such as:

• Honey
• Chili sauce
• Lemon juice
• Lemon zest
• Olive oil
• Mustard paste
• Green chutney

Other Dishes

Finally, couscous can be served with other dishes, such as:

• Curry
• Feta cheese
• Clams
• Chickpea salad
• Moroccan-inspired dishes, such as Casablanca chicken couscous

How to eat the couscous

How to Eat Couscous Cooked in a Tagine Pot

When it comes to eating couscous cooked in a tagine pot, there are a few things to keep in mind to ensure an enjoyable and delicious experience. Here's a step-by-step guide:

Step 1: Fluff and Moisture Check

Before serving, use a fork to fluff up the couscous gently. This will help separate the grains and ensure a light and airy texture. Also, check the moisture level—the couscous should be moist but not soggy. If it seems dry, you can sprinkle a small amount of warm water or broth and fluff again to rehydrate it.

Step 2: Serving Size and Presentation

The suggested serving size for couscous is typically around 1/2 to 3/4 cup per person as a side dish. You can serve it directly from the tagine pot or transfer it to a serving bowl. To create an appealing presentation, consider shaping the couscous with a large serving spoon or a mold. This will give it a neat and inviting appearance.

Step 3: Accompaniments and Flavor Enhancements

Couscous pairs well with various accompaniments. Traditional options include vegetables, meat, or fish cooked in the tagine alongside the couscous. The flavors and spices from the steam infusing into the couscous during cooking create a harmonious combination. You can also top the couscous with fresh herbs, nuts, or dried fruit to add texture and flavor. A drizzle of extra-virgin olive oil or a splash of broth can enhance moisture and taste.

Step 4: Eating with Hands or Utensils

Eating couscous can be enjoyed with either hands or utensils, depending on your preference and the setting. If you choose to eat with your hands, ensure you wash your hands thoroughly beforehand. Couscous is typically eaten by scooping it with your fingers and forming it into small balls or bite-sized portions. If using utensils, a fork or spoon works well.

Step 5: Combining and Mixing

Couscous is often served alongside a variety of dishes, creating a flavorful and textural contrast. Feel free to mix the couscous with your chosen accompaniments, such as vegetables, meat, or sauces. This allows the flavors to meld and creates a cohesive dining experience. However, some people prefer to keep the couscous separate, enjoying each element individually.

Step 6: Couscous as a Main or Side

Couscous can be a versatile dish, serving as either a main course or a side dish. When served as a main, it can be more generously portioned and paired with hearty vegetables, proteins, and flavorful sauces. As a side, it complements grilled meats, stews, or roasted vegetables beautifully. Adjust your serving size and accompaniments to suit the role it plays in your meal.

By following these steps and tips, you'll be well on your way to enjoying a delicious and satisfying couscous dish cooked to perfection in your tagine pot. Remember to experiment with flavors, textures, and presentations to find your favorite ways to eat this versatile and tasty dish.

Frequently asked questions