Every time I want a dish that is of North African origin like a nice tagine, this is what I eat it with. I love this so much like I like rice. This is cooked in the steem which is the best method to make this dish. It is never boiled.
I filled the tea kettle full of water and let it come to a boil. As soon as I heard the whistle or just before I shut it off. In a small pot I added 6 handfuls of this couscous (Moroccan Pasta) to this pot. I pour 2 1/2 cups of hot water from the kettle in to the pot, added 2 tbs of olive oil, 1 pinch of pink salt, 2 tbs each of brine from olives and capers, put some aluminum foil over the lid and covered the pot after stirring.
I set the timer for 20 minutes and let the steam cook it. Do not forget the water level has to be just over the couscous (Moroccan pasta) itself.
At the end of 20 minutes it expands and nearly fills up the pot. Just fluff it up with your fork. Rerer to the picture below for serving suggestion.
This is a serving suggestion that the couscous (Morccan pasta) is underneith the tagine and I have other things here too which I will talk to in other posts.
This is very enjoyable and I hope you like it too.
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