Recipe: Couscous and Moroccan Red Pepper Sauce

Method 1
Couscous in a Couscousier
From: The Frugal Gourmet On Our Immigrant Ancestors
You will find a couscousier in any Middle Eastern market or in fancy gourmet shops. It consists of a cooking pot with a steaming section that fits on the top, then a lid. You can also find a stainless steel vegetable steaming pot that will do a good job on couscous, and it will be less expensive than the French aluminum or copper versions.

Serves 4-5

2 1/2 cups water
1 lb. couscous, not quick cooking
salt to taste
3 Tbsp. melted butter (or ghee)

Bring water to boil in a 4 quart pot. Add couscous and salt. Remove from heat and let sit 5 minutes, covered.
Add melted butter (or ghee), then place the buttered grain in a large bowl and roll it in your hands to separate the kernels. Steam couscous in the top of couscousier for 20 minutes, then put it in the bowl again and break it up. Return it to steamer for 15 minutes longer.

Method 2
Couscous without a Couscousier)
Serves4-5

1lb. couscous, not quick cooking
2 1/2 cups boiling water
salt to taste
2 Tbsp. butter (or ghee)

Place couscous in large bowl and add boiling water and salt. Let couscous rest a few min to expand. In a 12-inch frying pan, heat the butter (or ghee) and couscous. Cover and cook over medium heat, about 5 minutes, stirring occasionally. Be careful not to let burn. Turn off heat and let stand covered a few min.

Moroccan Red Pepper Sauce (Harrisa)
Makes 1 cup
This is a hot sauce that you just spoon over the couscous and enjoy.

2 Tbsp. cayenne pepper
1 Tbsp. cumin
2 garlic cloves, peeled
1/2 tsp. salt
1 cup olive oil

Using a mortar and pestle, crush the spices, garlic, and salt together to form a paste. Heat a frying pan, add olive oil and spice mixture. Cook, stirring constantly over medium heat for 5 minutes. Serve with couscous dishes.