Moroccan cuisine · Dough, Pasta & Rice

Couscous bel Foul wa Chaaria

Couscous, steamed three times and tossed with fresh fava beans, toasted vermicelli and cumin.

Ingredients · for 4 servings

• 400 g couscous
• 400 g fresh fava beans (shelled)
• 100 g vermicelli noodles
• 2 onions
• 2 tsp cumin (ground)
• 1 tsp turmeric
• 60 g butter
• 5 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Rub the couscous in a wide bowl with 2 tbsp olive oil and a pinch of salt between your fingers, then sprinkle with 250 ml lukewarm water and let swell for 10 min.
2. Toast the vermicelli in a dry pan over medium heat for 3–4 min. until golden brown, tossing constantly, and break into short pieces.
3. Cut the onions into thin strips and sauté in 3 tbsp olive oil for 8 min. until soft, add turmeric and 1 tsp cumin and toast for 1 min.
4. Add the fava beans with 200 ml water to the onions, season with salt and cook covered for 12–15 min. until tender with barely any liquid left in the pot.
5. Steam the couscous and vermicelli in a steamer basket over boiling water for 20 min., fluffing with a fork after 10 min. and sprinkling with 100 ml warm salted water.
6. Fold the butter into the hot couscous, mix in the fava bean mixture, season with the remaining cumin and pepper, and serve sprinkled with cilantro.