Authentic Couscous Recipe

Ingredients

Red onion

Tomato sauce

Spices

Soup cubes

Fresh cilantro

Fresh vegetables of choice

Meat of choice

Couscous

Raisins

Couscous Soup

1- Medium dice 1 red onion and saute until translucent

2- Add 2 cups of tomato sauce (not paste). You could puree whole canned tomatoes for a more authentic feel.

3- Add to taste: Red pepper, black pepper, 1/4 to 1/2 tsp crushed coriander, quarter tsp of ginger, less than 1/4 tsp of turmeric. You can skip the turmeric if it's an ingredient in your soup cubes.

4- Add 1-3 soup cubes (preferably chicken). Monitor how the soup tastes as you add each cube. You don't want to overdo it.

5- Add salt to taste after adding the soup cubes. You may not need it if the soup cubes are on the salty side.

6- Wash and bind with string, half a bunch of fresh cilantro and throw it in the pot.

7- Add large chunks of zucchini or yellow squash, carrots, parsnips and whole potatoes for as many people as you plan to serve.

8- Add water to the pot to cover the vegetables, bring the pot to a boil and reduce the fire to simmer. Taste the soup and remove the cilantro bundle when your soup has a nice, strong cilantro flavor.

9- Let the soup cook real good, about 45 minutes to an hour. Taste it as you go and add what you think is missing, but not more turmeric or ginger, because too much of those could make your soup bitter.

Meat

Saute meat of choice (chicken, even turkey) with garlic and salt to taste. Add it to the soup pot when the soup is ready or serve it on the side.

The Couscous

Shown in the photo is North African couscous which I moisten and steam. I use the authentic basket. However, if you are in "the West," any couscous brand sold at your local supermarket works well. Just follow the directions on the packet. Put it in a serving dish when done and add a little butter, olive oil and dash of salt. Soak golden raisins in hot water, drain them and mix them in the couscous before serving.