Barley Couscous كسكسو بلبولة

Hello everybody, today I present to you a recipe from my mother, Couscous made from Barley.
When I was small, I hated this kind of couscous and also the
Whole wheat Couscous, not only me, but my brother and my younger sister (allah yerhemha),
as well. My mother, the poor woman, in order to please us, she use to prepare both.
At meal time, she served the dish called Lgess3a, half with normal couscous and
the other half, couscous of barley (or whole wheat couscous ).
Those who liked the normal couscous sat on the right, and me, my younger sister and
my brother, put ourselves to the left.

It was very funny because Lgess3 had two different colors, we all enjoyed eating
from a single dish, as most of the Moroccan do, which is for me, a symbol of the family affection (which I miss for the moment).

Couscous with Sheep Head

Today I present you a recipe which was requested from a faithful subscriber. Couscous with the head of sheep, I admit that it is the first time that I prepared the couscous with the head of sheep, but surely it will not be the last time.

The best couscous of the blogosphere

Our friend Kouky from the blog
cuisine à 4 mains created a competition
"A vos couscousier", it is a game which gatheres the best couscous recipes of the blogosphere.
After one month of competition, Kouky prepared this beautiful mosaic which gathered all the couscous recipes that participated.
It's a difficult decision, I admit that I was fascinated by the variety, our bloggers did a great job.
I invite you to take a look and even to participate in it by choosing 3 favorite recipes, here are the conditions:

To vote for your favorite recipe by sending a comment to this post (click) from November 17th until November 30th midnight.
- To vote for three recipes maximum.
- vote only once per recipe.
- Specify the number and the name of the recipe.
- Please publish on your blogs the mosaic "the best couscous of the blogosphere" by making a link towards this note in order to allow other bloggers to come and vote.

Here are my recipes : numbers 4, 5 and 6.
To watch the recipes on video, click on the pictures. /




Couscous with beef كسكس بلحم البقر / Couscous avec le boeuf

Couscous Teffaya / كسكسو بالتفاية

Cornish Hen stuffed with Couscous

In order to change a little bit from stuffed bread recipes I've been posting (I have more stuffed bread recipes, do not worry), I chose this typical Moroccan recipe, a stuffed Cornish hen with couscous, spiced with fresh ginger and arabic gum.
It is a recipe taken from the book of Rachida Amhaouch, I added some personal touches. /

Whole wheat Couscous with Chicken

Couscous is made of tiny grains of dough that are steamed. It's known in North Africa. It most common use, accompanying a stew or savory sauce, much as rice does in other cultures. Most couscous is made of wheat flour.
If you want another version of couscous, click here.

Couscous Teffaya / كسكسو بالتفاية

Today I am going to present you a traditional Moroccan dish "Couscous Teffaya", teffaya means the sauce made with onion which accompanies the dish.
We have in Morocco a lot of variety of couscous dishes, Couscous made with meat and vegetable (see my recipe), Couscous with fish, Couscous with milk, Couscous sweet with dried fruit and honey...
We eat Couscous in Morocco usually on Fridays ( the holy day for muslims), when the members from the family come back from the mosque. On this day you can smell Couscous in the air everywhere.
Couscous is cooked in a special pot (a couscous steamer), which has two components: a top-perforated deep pan, which contains the grain, and a bottom pot containing the stew which the pan rests on .
Couscous is moistened with water before cooking and then it is placed in the pan. Every tweenty minutes the couscous is taken out of the pan to add oil or butter and to work it by hand. Couscous is ready when the granules are cooked, separated, soft, and moist./