How to boil couscous Videos

+cookingwithaliaMaybe I need to learn more about spices so I can make vegan food taste better. I'm trying to avoid meat, dairy, eggs, fish and soy.

+cookingwithaliaThanks but I still don't know what I could add to it that would make me like it.

+George Louis couscous does not really have a taste. it's like pasta. The flavors come from the sauce or toppings. here is an easy recipe I have for a couscous salad: https://www.youtube.com/watch?v=6tbDUW7Lbqwbut the best is the couscous with veggies and meat - here is the link. You can skip steaming the couscous (since you just learned how to cook it in 10 minutes) and just follow the instructions for cooking the sauce. if you dont want meat. skip it as well.https://www.youtube.com/watch?v=dFHohTetC0Y

salam :) tres belle façon de faire le couscous d('ailleurs c'est un couscous d'ou?? la garniture avais l'air super bonne!!par contre la façon dont ta fait la semoule(couscous) on apelle ça un taboulé en europe..est c'est justement toute la différence...autrement je te dis que tu es une excellente cuisiniére BRAVO!!!je vien de te découvrir et je vais te suivre daventage pour tes leçons de langue car c'est tres interéssant..merci pour le partage THI LAMANE INCHALLAH

Correction, it's related yes, but it's not Moroccan. Couscous has never been purely Moroccan, it has been there since the 11th century and that means it was the berbers who first made the dish. Berbers still life in the whole of North-Africa, Morocco, Tunisia, Libya, Algeria the Western Sahara (Tuaregs) all have Berbers living there speaking different languages and all have caused the different countries to have different types of couscous dishes. Have a good day :)

I like garlic, I do, but that is ALOT of garlic even for a big meal! lol Im not saying its bad but I just have bit of a phobia when it comes to cooking with a lot of garlic. I tried to make shephards pie once, added a few cloves (single pieces) to it and had left overs.... garlic doesn't taste the same the next day lol One thing is for sure, your getting a big ol helping of antibiotics incase anyone has a cold or might catch it soon.

A "Tunisian-Moroccan couscous"?? there is no such a thing, the Tunisian couscous is very different from the Moroccan one, Moroccans make it almost with no tomato paste at all, we make it really red with lots of tomato sauce. Yours is nice, I bet it's delicious. But it's neither Moroccan nor Tunisian (sorry but we take pride in how we make our couscous and I bet the Moroccans do too)

Couscous has always been related to Morocco. Couscous is purely and typically Moroccan. This is history. Also, Morocco enjoys offering to the world other wonderful dishes such as Tagine, Harira, Pastilla, Moroccan Sweets and Moroccan Tea and much more as its cuisine ranks the third in the world after the Italian and French cuisine respectively :)

I dont know why there is so much hatters in here. You did a great job preparing that couscous plus it is made simply and not too complicated. Who cares marocan or tunisan ... im tired of these stupid separations and yes from village to village couscous preparation will change so what ! Stop being mean and drop it, we r all same !

Salam Maha :) Well it looks tasty and you're a good cooker but it's NOT the original way to do it! Lol, i'm moroccan and we most def dont make couscous like that... ^^ This may be the tunisian recipe, Allahu a3lam but not the best recipe (-->moroccan ahahah) But bsahtek okhty you made it well though :)

I was so happy going through the languages classes and now i dunno how i am following your cooking classes .... and the best part i am enjoying it ... the only vital ingredient being You Maha ! - you are absolutely amazing ...no matter whatever you do or even say ....luv ya!!

no this isnt tunisian couscous, and to the moroccans every country like there food more, you like your couscous more dosnt meant the moroccan couscous is better, grow up. and i have a lot of moroccan friends that like to eat tunisian couscous more then moroccan couscous

شي خطير وكل حاجه بس المشكله عندك مزوده المقادير يعني اللحم كثير كنتني تخليها للمشاهده عينات عينات .. ويعطيكي الف عافية على العمل الجبار وشهيتيني ..

Hello Maha..you should use the other side of the cutting board to cut your veggies on..the side U used was for cutting meat..( that's why it has the lil dip catcher edge cut along the outside to catch any drippings ) Ps you chop well..young Jedi..! lol :)

I'm sorry but this is not Tunisian Couscous. 1- We don't cook the meat seperately in Tunisia 2-we don't put Cumin 3- We put many other spices and Harissa 4- We put many other vegetables 5- we use a Couscoussiere to cook it!! 4- Tomato paste is BASIC!

@LearnArabicwithMaha My step mother is from Casablanca and she makes lamb or sometimes beef and potatoes with it as well. Me being from Philadelphia I thought it would be gross but it was surprisingly good. I'm going to pass your recipe on to her!

يا مها نسيتي مقياس درجة الحرارة كم تكون وسط ولا واطي جدا ولا عالي لانه الاكل كان على النار لفترة ساعة وما ذكرتي درجة الحرارة تكون كيف

Yes, and it's like a ritual . Every year women make large amounts from scratch out of semoulina and they call it 3oula. They store it and use it in small amounts every time they need it. Oh, and yeah couscous is an Algerian berber dish!

Shukran Maha! My recipe is slightly different but you know every family has its own way for preparing cuscus. Next video it would be nice to have also the arabic translation for the ingredients. Picture posted on FB page. Max

ah no... you have to steam your couscous and at least for 3 time ! ( with add some water + salt + butter or oil of olive and you rub it each time out of the fire ) , but thank you for sharing. ( From Canada-Algeria)

+sevsquad Sevsquad (good on ya, Sev) had a great idea about submittingthese videos to the Library of Congress so I looked up instructions at://www.loc.gov/teachers/copyrightmystery/text/steps/

+Etho Bling talk to her more.. ask to cook with her one day.

Mutswat, she was also 94 something years old. I think she knows how to be careful or she wouldn't have lived so long. Hahaha. I think she was demonstrating how to cook with the minimal tools, like they had to do in the old days.

Sorry to hear that, RIP Clara. I loved your great depression cooking shows !!You will be missed !! 

She passed away. 

I think she was content with whatever.

Even if you don't use couscous you can still do the same broth and vegetables over rice, or barley even.

+Yagmur Aydogan Hi! No, you don't need the onion granules at all ;)

+macintosha Not at all! 90% of the couscous you find in supermarkets is precooked, so it only needs to be rehydrated with boiling water. Thanks for watching

+cinnamon powered Great! Thanks for letting us know. Cooking without gas can be challenging even for the most experienced chefs, so I know what you are talking about. Thanks for watching

+112010156922 Thank you

+Malika Desai Thank you :) We always try to make every video as professional as possible and we are always happy to receive feedback from people who enjoy our work.

Thanks a lot :) btw love ur channel. I've tried few of ur recipes and they've turned out great :D and love ur cute accent; you literally make recipe tutorial videos look adorable:)

+Malika Desai Well, they are generally meant to be used as a drink. However, you can use them to make cakes and desserts as well :) Thank you for watching

+TheShadowBee I have a couscoussier myself and I love to cook couscous over vegetable broth too :) But as you said...you need a couscoussier, which almost nobody have. Thank you for watching our video and for sharing your experience with us, much appreciated :)

+Nana Fide cheers Nana, these comments go a long way to encourage us do more. cheers and God bless.