Yep, it’s couscous a.k.a berbusha. Yummy!
A traditional Amazigh (Berber) dish, couscous is usually served on Friday as a big family dish. Why Friday? Well, it’s the special day of Jumm’ah.
There’s just one thing that makes this dish not quite so traditional…. Yep, this time, it’s meat-free!
Now, this sister’s husband was definitely sceptical about a meat-free version of this traditionally meaty dish – although there’s always vegetables included. However, when a veggie guest came to dinner, he gave the taste-test a thumbs up.
It’s definitely a tasty dish – there’s enough flavour without the need for any meat.
So, here’s her recipe for vegetable couscous. She learnt this from her family and the list of vegetables can also be extended. You can be pretty flexible with the recipe– as long as you include the key ingredients.
It takes a while to cook but it’s not hard once you know what to put in and it’s definitely worth every second. Plus: leftovers are great re-heated.
So, overall this makes a great meal for a family get-together on a weekend.
Bsahtekum – enjoy!
Serves: 4 people
Total time (preparation and cooking): Around 2 hours
White onions x 3-4 (peeled)
Garlic x 4 cloves (peeled)
Vegetable stock cubes x 4
Chickpeas (400g cans x 2 – washed and drained)
Carrots x 4 (peeled)
Courgettes x 4
Turnips x 4 (peeled) (note: ideally not the long Chinese variety as these take longer to cook. If you cannot find a smaller variety, then two of these are enough)
Couscous x 400g (Note: to make cooking easier and quicker, purchase the pre-steamed standard variety available in the UK)
Red chilli powder/flakes
Ras el-hanout spice mix (available from Turkish and North-African shops)
Tomato (1 x 400g can of plum whole tomatoes)
Fresh chilli pepper (Anaheim variety – available in Turkish and North-African shops. If not available, then other varieties may be used)