How to make couscous Jamie Oliver?

Method. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

What is the national dish of the Democratic Republic of Congo?

Moambe chicken is regarded as the national dish of the Democratic Republic of the Congo. In the Republic of the Congo, the version that uses peanut butter is known as muamba nsusu.

Why is couscous better for you than pasta?

Couscous is often considered a healthy alternative to pasta since it's made from whole-wheat flour . Other types of pasta are typically more refined. Properly cooked, couscous is light and fluffy. What's more, it tends to take on the flavor of other ingredients, making it very versatile.

Why is couscous not vegan?

Couscous is a food originating from Maghreb regions of North Africa, and has become popular around the globe. It's made from semolina flour from durum wheat and water , making it completely vegan. Fun fact alert: while it is often thought of as a grain, it is actually a type of pasta.

Is couscous closer to rice or pasta?

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta . (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.

How to make couscous Gordon Ramsay?

The ratio is 1 to 1, meaning for every 1 cup of couscous, you need one cup of hot water and a little bit of olive oil. Pour it in the hot water, turn the heat off. Cover it for 15 minutes. Fluff it with a fork .

What can I put in couscous to make it taste better?

Once cooked, couscous pairs nicely with North African and Middle Eastern spices and ingredients. Fresh soft herbs like parsley, mint and coriander, tomatoes, spring onions, garlic, lemon, preserved lemon, olives, chilli, pomegranate, almonds and dried fruits are all good friends of couscous.

What is the ratio of water to couscous in cooking?

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous . After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous. To give it a smoother texture, add in butter or oil with the couscous.

How is couscous made from scratch?

To make couscous, coarsely-ground durum wheat (semolina) is moistened and typically tossed with fine wheat flour until small, round granules of pasta dough are formed . These tiny balls of pasta are then left to dry for several hours before they're cooked through a quick steaming process.

Caakiri (Couscous Pudding) Recipe (2024)

Published on Sep 5, 2020 Modified: Aug 31, 2020 by Alexandria Drzazgowski. This post may contain affiliate links which won’t change your price but will share some commission.

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If you’ve never visited Democratic Republic of the Congo, you may not have tried Caakiri yet. Keep reading, and I know you’ll be glad you did! This dessert is made by combining yogurt, milk, and sour cream with couscous to create a sweet and tangy, 5-minute dessert.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

You may not have tried Caakiri (Couscous Pudding) before, but you’ve probably tried Rice Pudding, right? If you liked rice pudding, buckle in, because you’re going to love Caakiri, too!

This recipe is a very similar concept, as it is cooked couscous mixed with sweet yogurt and evaporated milk to make a uniquely tangy dessert from the African continent.

Why Make this Recipe

A Taste of DRC: If you want to visit different cultures from your kitchen, this Caakiri is a great way to do so! You can experience the desserts of Democratic Republic of the Congo without leaving the comfort of your home.
Unique: If you’re like me, you may never have tried Caakiri (Couscous Pudding) before. If that’s the case, have no fear! This dish may be unique, but it is delicious. I hope you love it as much as I do.
Simple and Quick Dessert: Aside from being a unique and delicious recipe, you’re going to want to make this dish because it’s easy. From start to finish, you’ll have a deliciously simple dessert on the table in about 5 minutes.

What Goes in this Recipe?

Couscous: There are many kinds of couscous available in the world, but Caakiri usually uses “Moroccan” couscous (at least this is what it may be labeled as if you find it in the store). “Moroccan” couscous is the smallest, and almost resembles semolina flour. Do not use “Israeli” or “Pearl” couscous, as this is not traditional. For more info on types of Couscous, visit this article.
Yogurt: I used Greek yogurt in this recipe. You can use plain or flavored yogurt, but I chose vanilla flavored. Unflavored yogurt typically tastes like sour cream (which is also in this recipe), so we want to diversify our flavors. If you want to use unflavored yogurt or a flavor other than vanilla, you are free to do so!
Crushed Pineapple: You can use canned, crushed pineapple if you’d like! I personally enjoy fresh chopped pineapple as I sometimes think the canned version tastes slightly of aluminum.
Evaporated Milk: Evaporated milk can typically be found in the baking aisle of the grocery store, near the Sweetened Condensed Milk and Dulce de Leche. It will come canned!

Step by Step Instructions

Step 1: Cook the Couscous

Cook the couscous according to the package instructions. In our case, this included boiling 1 cup of water, ¼ tsp salt, and 1 tsp butter on the stove.

Once the water was boiling, we added 1 cup of uncooked couscous, stirred, removed it from the heat, and covered. I let this sit for about 4-5 minutes before fluffing with a fork.

Step 2: Mix the Wet Ingredients

In a medium bowl, mix together the rest of the ingredients (aside from the crushed pineapple) with a whisk.

Step 3: Combine and Garnish

Expert Tips

Use fresh pineapple as opposed to canned, crushed pineapple. The difference in taste is definitely noticeable!
If you want your recipe to be sweeter, try subbing Sweetened Condensed Milk for the Evaporated Milk. Sweetened Condensed Milk is thicker and sweeter, and will give the dish a more caramel-y taste.
Sprinkle your recipe with cinnamon if so desired. This, combined with the nutmeg, is absolutely delicious!
Caakiri is normally made with Couscous in America, though in Africa you’ll more typically find this dessert made with maize, fonio, or even black eyed peas (source).

Recipe FAQs

What Does Couscous Pudding Pair Well With?

My favorite spices and pairings for this recipe are included in the instructions, including nutmeg as well as pineapple.

Another delicious flavor is cinnamon, which can easily be mixed into the pudding or sprinkled on top.

What is Moroccan Couscous Made Of?

Moroccan Couscous is normally made with Semolina flour (made from Durum wheat). It’s generally thought to be a grain because of its fine texture, but it’s actually a pasta!

If you liked this recipe, make sure to check out a few other recipes I’ve picked out just for you:

Dabo Kolo from Democratic Republic of the Congo
Arroz con Leche (Rice Pudding)
Pineapple Coconut Agua Fresca (from Mexico)
Homemade Peach Cobbler