Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 30 min total75 min hands-onServes 6Medium
6 more verified cooks and this recipe costs $2.99
RISING → POPULARSteamed three times over the broth it will be served in — the step that makes the grain light instead of claggy.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Coarse couscous000 g
Lamb shoulder000 g
Chickpeas000 g
Turnip000 g
Carrot000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Coarse, medium or fine: which couscous to buy
Rubbing the grain between three steamings
A couscoussier out of a stockpot and a colander
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 24 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: rubbing the grain between steamings — step 14 of 24.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Yasmine Belkacem watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Why the grain is rubbed with oiled hands, not stirred
The moment to stop steaming
Serving the broth apart so nothing goes soggy
How to tell the grain is ready to come off the steam, and what a fourth pass does to it.
Written by Yasmine Belkacem. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
44 people cooked it, 85% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 6 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
