Best Libyan Soup With Couscous Recipes

LIBYAN COUSCOUS

Steps:

• In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.
• Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.
• Cover the pot and let it cook for 60 minutes until the meat is tender.
• Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.
• In a separate saucepan over high heat, add a small amount of broth and bring to a boil.
• Add the couscous to the broth and cover the saucepan, stirring occasionally.
• Take the saucepan off the heat and set aside to let the couscous cook on steam.
• To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)

Steps:

• Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
• Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
• Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
• To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.

SOUP FOR COUSCOUS

Steps:

• Chop all the vegetables into medium chunks.
• Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
• Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
• Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

LIBYAN SOUP

Steps:

• Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
• Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.