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Author Notes: We love morrocan Couscous, the fluffy, very thin couscous made from semolina .we eat it with soup (the traditional way), with sauted vegetables, and add it to salads. I used to buy it from Morrocan and Tunisian restaurants until I found, many years ago, the easy microwave version.
Last passover, I had vegan guests and needed a version that is also kosher to passover and gluten free.
So i decided to switch the semolina with polenta.
the results exceded my imagination. I got a beautiful Yellow, fluffy, sweet Couscous that since became a regulan on our dinner table.
the recipe is for the basic couscous "pasta". It's power is with the technique of making the couscous from scratch in the micriwave without the need of steaming it for hours like the traditional way.
for the basic semolina couscous just switch the polenta with the same amount ot semolina. —Neta Shpilman
tablespoons vegetable oil (or olive oil)
teaspoon salt or
tablespoon dried chicken soup powder
- Combine the polenta, salt (or chicken soup powder) and oil in a microwavable ball. cook on high heat for 2 minutes. (Do Not add water on this stage)
- take the bowl out of the microwave and add 1 cup of water. mix with the polanta briefly only until the water cover the polenta. cook again in the microwave on high heat for 4-5 minutes. repeat it twice with the other 2 cups of water. at this time the mixture will not look fluffy at all and wil make big chunks.
- after adding the 3 cups of water let the mixture cool for about 10-15 minutes. strain the mixture through a couscous strainer (or through a strainer with large holes) into a big bowl allowing the mixture to open up. if not fluffy enought you can repeat the straining procedure again.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique