Couscous bel Lben

Ingredients

• 400 g (14 oz)couscous
• 500 ml (2 cups)lben or buttermilk
• 4 tbspolive oil
• 3/4 tspsalt
• fresh mint or oregano — optional
• 1 tspsugar — optional, some houses

Method

1. Start by placing 400 g (14 oz) of couscous in a large, shallow bowl. Add enough water to just cover the couscous, then drizzle 2 tablespoons of olive oil over it. Use your fingers to gently rake through the couscous, ensuring each grain is coated with oil and water. Let it sit for a few minutes until the water is absorbed.
2. Transfer the couscous to a steamer basket or a colander lined with a clean cloth. Place it over a pot of simmering water, ensuring the water does not touch the couscous. Cover and steam for about 10 minutes. The couscous should become fluffy and soft, with a light, airy texture.
3. Once steamed, spread the couscous out on a large, wide dish or tray. Use a fork to gently fluff and separate the grains. Allow it to cool until it is just warm to the touch, which helps prevent clumping when adding the other ingredients.
4. In a separate bowl, combine 500 ml (2 cups) of lben or buttermilk with 2 tablespoons of olive oil and 3/4 teaspoon of salt. Stir in 1 teaspoon of sugar to balance the tanginess of the buttermilk. Mix until the sugar and salt are fully dissolved.
5. Pour the buttermilk mixture over the warm couscous. Use your hands or a large spoon to gently toss the couscous, ensuring each grain is evenly coated with the lben mixture. The couscous should appear glossy and slightly creamy, with a tangy aroma.
6. Finish the dish by finely chopping fresh mint or oregano and sprinkling it over the couscous. The herbs should be fresh and vibrant, adding a fragrant and refreshing note. Serve the couscous immediately, enjoying the cool, tangy, and nutty flavors.