My Favourite is Couscous

Daniel Sucar

Where did it came from?

Couscous is a kind of food, originally from the Berbers of North Africa. It has two related meanings:

  1. A kind of wheat known in English as durum wheat. It is not a kind of pasta.
  2. A stew of vegetables and/or meat, together with a plate of couscous wheat.

Couscous is not cooked, but rather steamed over hot water.

Couscous is served as a side-dish, or as a main dish.

The stew must have plenty of liquid, or else a separate bowl of sauce must be provided.

This is because the couscous grain is rather dry, and absorbs plenty of liquid. It is a definite fault to serve a couscous dish with too little liquid.

Recipe of Couscouse soup and vegetables


Vegetables (cut the vegetables into large pieces)

6 carrots

3 zucchini

Sliced cabbage 1/2

6 pieces of pumpkin

3 potatoes

2 stalks celery

2 cups chickpeas soaked in overnight (or a box of canned chickpeas)

1 large onion


Oil the bottom of the pot

1 teaspoon salt

1 teaspoon black pepper / White

1/2 teaspoon turmeric

1 tablespoon chicken soup

If I want a red soup spices are:

Oil the bottom of the pot

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons paprika

1 tablespoon chicken soup

2 tablespoons tomato paste

Preparing the soup:

Fry the onion when the onion turns golden add the beef and stir constantly until the color change.

Add the chickpeas and mix to add about 3 cups of water and cook for about half an hour.

At this point pour hot water to the pot half height (approximately). If you use canned chickpeas, add along with the vegetables.

When you get to a boil add all the spices and mix add the vegetables and cook for about an hour or so, if you lack water- add.

Meanwhile, put the couscous in a large bowl. Pour over the vegetables the soup gradually and mix (not muchs so it will not be too wet) .