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Thamekfoult
Thamekfoult: Kabyle couscous steamed with broad beans, peas and spring vegetables, dressed with olive oil
Spring in the Kabyle villages means thamekfoult: when the first broad beans and peas come in, they are steamed in the same basket as the couscous, so grain and vegetables cook together in one fragrant cloud of steam. There is no sauce at all; instead, the hot couscous is dressed generously with the region's peppery olive oil, so it tastes green, sweet and grassy. It is a family lunch dish, often eaten with a glass of buttermilk or a few olives; this version keeps it vegan. Chef's tip: oil the couscous before the first steaming, rubbing every grain; that stops it clumping and helps it swell evenly.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the couscous
- 14 oz medium couscous
- 2 tbsp olive oil
- 1 ½ cups cold waterfor sprinkling
- 1 tsp salt
- 8 ¼ cups waterfor the steamer base
For the vegetables
- 14 oz fresh or frozen broad beanspodded weight
- 7 oz peasfresh or frozen
- 4 spring onionscut into 3 cm lengths
- 5 ½ oz Swiss chardshredded
- ½ tsp salt
To dress
- ¼ cup extra virgin olive oil
- ½ tsp ground black pepper
- 12 black olives (optional)
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Method
0/7 doneStep 1: Put 14 oz medium couscous in a wide bowl and rub in 2 tbsp olive oil with your fingertips until every grain is coated. Sprinkle over a third of ½ cup cold water and rake through with your fingers. Leave 10 minutes.
10 minStep 2: Bring 8 ¼ cups water to the boil in the base of a couscoussier or a pot with a steamer basket on top. Seal the join with a strip of damp cloth or foil so steam rises only through the grain.
Step 3: Tip the couscous loosely into the basket and steam uncovered for 15 minutes from when steam rises through the top.
15 minStep 4: Turn it out into the bowl, break up any lumps, sprinkle with 1 tsp salt and another third of ½ cup cold water, and rake until fluffy. Mix in 14 oz fresh or frozen broad beans, 7 oz peas, 4 spring onions, 5 ½ oz Swiss chard and ½ tsp salt.
Step 5: Return the couscous and vegetables to the basket and steam for 20 minutes more, until the beans are tender and the couscous grains are swollen and soft.
20 minStep 6: Tip out again and work in the last of ½ cup cold water, then steam for a final 10 minutes. A common mistake is packing the grain down in the basket; keep it loose so steam passes through and it stays light.
10 minStep 7: Turn into a warm serving dish, pour over ¼ cup extra virgin olive oil, add ½ tsp ground black pepper and toss gently with a fork. Top with 12 black olives and serve warm.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 21 g
- Carbs
- 86 g
- Fat
- 21 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thamekfoult take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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