Picture of Amfouer - Moroccan Bread Couscous.
Amfouer - Moroccan Bread Couscous. Photography: Daniel Lailah.

Moroccan Bread Couscous

Bread couscous is prepared on Sunday, from Shabbat's leftover challah. Seasoned with a little red zhug and saffron for the bright orange color

Ingredients for Bread Couscous

  • 1 challah leftover from Shabbat
  • 1 tablespoon red zhug or harissa
  • ¼ cup olive oil
  • 5 saffron threads soaked in ¼ cup water
  • 1 teaspoon Salt
  • ¼ teaspoon white pepper ground


  • 1. Slice the challah and dip both sides of each slice in water for one second - be careful not to get too wet. Transfer to a bowl.

  • 2. Crumble the soaked challah slices between the palms of your hands in a circular motion, like when making couscous, until you get crumbs.

  • 3. Boil water in a pot with a couscous steamer.

  • 4. Place the crumbs on the top of the couscous steamer, cover and steam for about 20 minutes. Stir occasionally.

  • 5. Transfer the couscous to a large bowl.

  • 6. In a separate bowl, mix the red zhug or harissa, olive oil, saffron (with the soaking water), salt and white pepper.

  • 7. Pour the mixture over the couscous and mix well, preferably with your hands, until the grains are evenly colored.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.