Buttered Couscous

Name: Buttered Couscous
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups couscous; Salt; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon ground turmeric; 2 garlic cloves, peeled and chopped; One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped; A few sprigs of cilantro; 2 lemon leaves (optional); 2 tablespoons butter, melted

December 20, 2011

Couscous, made of semolina wheat rolled into tiny granules, is the traditional dish of Morocco and northern Africa. It is cooked to a light and fluffy texture by steaming it several times, perfumed by the aromatic spices in the steamer. It is usually paired with meat or vegetable stews—try it with Moroccan-Style Braised Vegetables—and with spicy harissa sauce (page 112). There are instant varieties available, but cooking it the traditional way results in the best texture and flavor.

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