Corn Couscous with Vegetables

Name: Corn Couscous with Vegetables
Total time: 7200 s
Yield: Serves 2 servings
Ingredients: Ingredients for the corn couscous:; 1 large cup corn flour (about 150 grams); as needed Water,; 1 pinch salt; Ingredients for the broth:; 1 onion; Diced tomatoes; 1/2 chicken; Butternut squash; Carrots; Zucchini; Cabbage, as desired; Green onion tops; Milk; Spices:; 1/2 teaspoon black pepper; 1/2 teaspoon salt; Mixed ground spices, if available; 1 bunch parsley; 4 tablespoons vegetable oil; 4 tablespoons olive oil

lawra @cook_5991518

We're used to seeing couscous made from durum wheat, but it's rare to hear about couscous made from corn or barley. Today, I'll share with you this dish I learned from my beloved mother. I've been eating it since childhood. Of course, you know the benefits of corn—I hope you try it; it's good for digestion and for anyone with digestive issues.

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Ingredients

1 to 2 hours

Serves 2 servings

Ingredients for the corn couscous:
1large cup corn flour (about 150 grams)
as neededWater,
1 pinchsalt
Ingredients for the broth:
1onion
Diced tomatoes
1/2chicken
Butternut squash
Carrots
Zucchini
Cabbage, as desired
Green onion tops
Milk
Spices:
1/2 teaspoonblack pepper
1/2 teaspoonsalt
Mixed ground spices, if available
1 bunchparsley
4 tablespoonsvegetable oil
4 tablespoonsolive oil

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Steps

1 to 2 hours

1

First, add the onion, tomatoes, spices, salt, olive oil, and vegetable oil to a pot. Sauté the ingredients for a bit.
2

Once sautéed, add the vegetables—slice the carrots lengthwise and add the onion. Then pour in about 8 cups (2 liters) of water. If the water reduces, add more as needed. Let the water heat up.
3

While waiting for the water to heat, take the corn flour and add water until it's moistened.
4

Once moistened, some of it will clump together. Place it in a sieve and rub it through to form small couscous-like grains.
5

This tool is called a couscous steamer (kiskas); in the Gulf region, it's called a 'menkhal.' It's used for steaming.
6

After sifting, the corn flour will look like couscous grains. Place it in the couscous steamer and steam it over the simmering broth and vegetables you prepared earlier for about 30 to 40 minutes over medium heat.
7

After 30 minutes, remove the couscous and place it in a bowl. Gradually add a little water while stirring with a spoon before it cools, being careful not to add too much water at once.
8

The amount of water to use is about 1 small cup, and add a pinch of salt as well. Stir until the grains absorb the water and start to loosen up.
9

While working on the couscous, add the zucchini and butternut squash to the broth. Add them last because they cook quickly.
10

Once the couscous has absorbed the water, return it to the steamer and steam for another 8 to 10 minutes.
11

After steaming, remove it again and add a little more water—about half a small cup, which is half the amount used before. Stir for about 5 minutes until the grains feel a bit drier.
12

Finally, add 1 tablespoon of olive oil, mix it in, and return the couscous to the steamer for another 10 minutes to finish cooking everything.
13

After these 10 minutes, check if you have enough broth. If so, great; if not, add more water and let it boil a bit. If you need to add water near the end, you can do so, but remove the couscous from the pot since it's already cooked.
14

If you like, you can mix some of the broth with hot milk—this is optional. If you prefer, just use the broth as is. If you add more water, remove the couscous from the pot since it's already done.
15

Once finished, let the couscous cool a bit, then place it on a serving plate and top with the vegetables and broth as shown in the picture below.
16

This is the result—I hope you try it and enjoy it. It's healthy and delicious!