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Zahia Siab - What We Eat in December

Zahia sIab | 24 | from london & living in london

Most of the Algerian food I grew up eating takes ages to prepare, so I only really make such traditional dishes for my friends on special occasions — with one notable exception:

Couscous with peas is really simple: literally just a handful of everyday ingredients. Yet it always reminds me of the first time I fasted for Ramadan, when I was 10 years old. My father would wake me up so that we could eat together before the sun rose, and  couscous with peas was usually on the menu, served with a glass of cold milk.

So if I’m feeling particularly nostalgic, all I need is 10 minutes and a few basic ingredients, and before I know it I’m transported to a time when I was surrounded by family, eating the meal that I loved then, and which I adore even more now…

Method:

  • Bring 2 ½ cups of water to the boil and add the peas. Cook for about 10 minutes or until peas are soft.
  • Place the couscous in a bowl and add 3 cups of boiling water. Cover the bowl with a cloth and leave to stand for about 5 minutes or until all the water has been absorbed.
  • Fluff the couscous with a fork and add the butter/olive oil. Add salt and pepper to taste.
  • Add the peas and mix well. Add chopped mint.

Ingredients

2 cups couscous

1 cup frozen peas

3 tablespoons butter or olive oil

Salt and pepperMint (optional)

Milk or laban (a type of fermented milk)

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