Couscous au Beurre

Method13 steps · about 1 hr 10 min

1. 1

   Step 1: For the couscous, you can follow the instructions on the package (in a saucepan or in the microwave), or you can prepare the couscous more traditionally.

2. 2

   Step 2: Bring a large volume of water to a boil in the bottom of the couscoussier (steamer).

3. 3

   Step 3: In a large bowl, pour the semolina, add 1½ tablespoon of salt and 2 tablespoons of oil. Mix well by hand while rotating the bowl with the other hand so that all the grains of semolina are greased.

   Uses 1 lb precooked couscous semolina · 1½ tablespoons salt · 2 tablespoons vegetable oil

4. 4

   Step 4: Then add 1 cup (250ml) of water (1 cup) in 4 times while continuing to mix well between each addition. Mix all the grains enough so that they are detached from each other without forming any lump.

   Uses 1 cup cold water

5. 5

   Step 5: Let the semolina stand for 5 minutes then pour it in the top part of the couscoussier.

   Uses moistened semolina

6. 6

   Step 6: Place the top part on the bottom containing boiling water. Make a hole in the center of the couscous with the handle of a wooden spoon so that the steam circulates well, then cover as tightly as possible. Allow steaming for 20 minutes.

   Steam couscous · 20 minUses rested semolina

7. 7

   Step 7: Then prepare the broth: In a large pot, sauté the finely chopped onions (1) in 3 tablespoons of oil without coloring them. They must become soft and translucent. Then add the finely chopped cilantro (1 bunch) and stir a few minutes over medium heat.

   Uses 1 onion · 3 tablespoons vegetable oil · 1 bunch cilantro

8. 8

   Step 8: Add the fava beans (1 lb), artichoke hearts (1 lb), salt and cover with water (about 6 cups / 1,5 liter). Bring to a boil and cook for 20 minutes on low heat (you can test if the artichokes are fully cooked and tender by poking with a knife).

   Cook beans and artichokes · 20 minUses 1 lb fava beans (frozen) · 1 lb artichoke hearts (frozen) · Salt · 6 cups water (about, for the vegetable broth)

9. 9

   Step 9: Lower the heat and add 2 cups (500 ml) of milk (2 cups). Simmer on very low heat until ready to serve.

   Uses 2 cups milk

10. 10

    Step 10: Transfer the steamed semolina in the bowl. Then gradually sprinkle with the remaining 2 cups (500 ml) of water and stir with a fork, again to ensure it is not lumpy.

    Uses once-steamed semolina · remaining 2 cups cold water

11. 11

    Step 11: Put the steamed semolina back in the top of the couscoussier for another 15 minutes of steaming.

    Steam couscous again · 15 minUses rehydrated steamed semolina

12. 12

    Step 12: Serve hot couscous in a large bowl, and melt 1 stick (120 g) of butter (8 tablespoons) diced. Mix well. Serve sugar, raisins, broth and vegetables separately.

    Uses twice-steamed couscous · 8 tablespoons unsalted butter · Sugar (optional) · Raisins (optional) · milk broth and vegetables

13. 13

    Step 13: The fermented milk (4 cups) can be used as a drink and/or it can also be poured in the couscous.

    Uses 4 cups fermented milk (leben or kefir) · buttered couscous