Couscous is basically a North African pasta. I spent a day watching Marie make couscous the traditional way. None of this quick cooking stuff. 3 minute couscous doesn’t cut it for Marie. She made the couscous from scratch. As a side effect of making the couscous you also end up with a soup. The couscous steams above the soup.


Marie Haviv


Ingredients for Soup

  • Celery including leaves & root
  • Onion
  • Turkey wings or other meat
  • 2 teaspoons chicken soup mix heaped
  • Water lots
  • Cabbage chopped big
  • Pumpkin chopped big
  • Courgettes chopped big
  • Carrots chopped big
  • Potatoes chopped big

Ingredients for Couscous

  • 1 kg semolina
  • 1 tablespoon heaped salt
  • 5 cups water
  • 1/2 cup oil


  • Make soup in big (pasta) pot with celery, onion, turkey wings, chicken soup mix, and water.
  • Mix semolina and salt
  • Add 1 cup water gradually1 and mix by hand2
  • Add 1/4 cup oil gradually1 and mix by hand2
  • Push thru couscous sieve (big mesh)
  • Add 1/4 cup oil gradually1 and mix by hand2
  • Put couscous in steam tray of soup pot for 1 hour
  • Remove from heat
  • Mix 4 cups water into couscous and return to steam tray of soup pot
  • Add cabbage, pumpkin, courgettes, carrots, and potatoes to soup
  • Continue to steam/cook for another hour (May have to add more water to soup)
  • Serve couscous, vegetables, and soup water separately
  • Soup water is poured over couscous for flavour


Serve couscous with Chicken or Turkey meatballs, the cooked vegetables from the soup as a side, and the soup.
(1) she pours the water and oil over her hand thus splashing it around
(2) like rolling with her hand

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