Can I use frozen fava beans?

Yes, frozen fava beans work well if fresh ones are out of season. Just thaw them completely before adding to the broth.

Do I really need a couscoussier?

A traditional steamer basket works perfectly. If you don't have one, a metal colander that fits securely over your pot can serve as a substitute.

Is this recipe gluten-free?

No, traditional couscous is made from wheat semolina. You would need to substitute with a gluten-free grain like millet, though the texture will be different.

Talhas Favourite Couscous Taam bil Jilbana Foul

Name: Talhas Favourite Couscous Taam bil Jilbana Foul
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 500 g fine semolina couscous; 300 g fresh fava beans, shelled and peeled; 300 g fresh green peas; 2 large yellow onions, finely diced; 3 tbsp extra virgin olive oil; 1 tsp ground turmeric; 0.5 tsp ground ginger; 1.5 liters vegetable stock; 1 bunch fresh cilantro, chopped; 1 tsp sea salt

When Talha first told me about his favourite childhood meal, his face lit up with that specific kind of nostalgia only home-cooked food can trigger. Taam bil jilbana foul isn't your typical busy-weeknight pasta dish. It is a slow, methodical process that relies on fresh spring vegetables and the patience to steam semolina properly. The beauty of this recipe is how the sweetness of the green peas and the earthiness of the fava beans permeate the grains of couscous as they steam over the aromatic broth.

I’ve spent a few afternoons learning the nuances of this dish, specifically how to handle fresh fava beans. You want to double-peel them if you can; it takes time, but the texture difference is massive. The broth is fragrant with turmeric and ginger, giving it a vibrant golden hue that feels like sunshine in a bowl. If you're using dried beans, just make sure to soak them overnight, but honestly, the fresh ones make this a seasonal standout that I wait for every year. It’s a humble, deeply satisfying meal that reminds you why some recipes are worth the extra bit of effort.