Casablanca Cooler Couscous

The Casablanca Cooler Couscous is an invigorating and light dish, ideal for warm climates and social gatherings. Originating from North Africa, particularly Morocco, couscous has been a staple in the region for centuries. Traditionally, couscous is made from crushed durum wheat semolina, rolled into small granules, and steamed. This dish not only represents the rich cultural tapestry of Moroccan cuisine but also offers a delightful blend of textures and flavors that capture the essence of a Moroccan souk.

History of Couscous

The history of couscous can be traced back to the Berbers of North Africa, who are thought to have invented the dish sometime in the 7th century. It was traditionally prepared by hand and served with a variety of savory stews. The art of making couscous has been passed down through generations, with each region adding its unique twist to the preparation.

Ingredients

• Couscous - 2 cups
• Vegetable broth - 2 1/2 cups
• Olive oil - 3 tablespoons
• Lemon - 1, juiced
• Cucumber - 1, diced
• Red bell pepper - 1, chopped
• Red onion - 1/2, finely chopped
• Mint leaves - 1/4 cup, chopped
• Parsley - 1/4 cup, chopped
• Ras el Hanout - 1 teaspoon
• Black pepper - to taste
• Salt - to taste

Preparation

Preparing the Casablanca Cooler Couscous is a straightforward process. Begin by gathering all the necessary ingredients listed above. It is essential to chop and prepare the vegetables and other components prior to commencing the cooking process to ensure smooth and timely preparation.

Step 1: Preparing the Couscous

1. Start by bringing the vegetable broth to a boil in a medium-sized saucepan over medium heat.
2. Remove the saucepan from heat and stir in the couscous, then cover it with a lid. Allow it to absorb the broth for about 5 minutes.
3. Once the couscous has absorbed the broth, fluff it with a fork, drizzling in the olive oil and the juice of one lemon. This will prevent the couscous from clumping together and add a zesty flavor.

Step 2: Mixing the Vegetables

1. In a large mixing bowl, combine the diced cucumber, chopped red bell pepper, finely chopped red onion, mint leaves, and parsley.
2. Add the fluffed couscous to the vegetable mixture.
3. Sprinkle the ras el hanout over the top and toss everything together until it's well combined.

Step 3: Final Touches

1. Season the couscous and vegetable mixture with salt and black pepper to taste.
2. Transfer the mixed Casablanca Cooler Couscous into a serving bowl or platter.

Serving Suggestions

This dish is best enjoyed cold or at room temperature, making it perfect for a refreshing meal in warmer weather or as a side dish at a summer barbecue. The Casablanca Cooler Couscous pairs excellently with grilled meats or can be served as part of a vegetarian spread. Store any leftovers in an airtight container and refrigerate for up to three days, enjoying a portion whenever you need a quick, healthy option on busy days.

For relaxed dining and a touch of North African flair, serve the couscous alongside a light Moroccan mint tea. This adds an authentic finish to your culinary exploration.