Moroccan COUSCOUS

Here’s a step-by-step recipe for Moroccan Couscous with a rich vegetable and meat sauce, traditionally steamed to perfection:

Ingredients

For the Couscous:

• 750 g medium wheat couscous (like DARI brand)
• 1 tsp clarified butter or “S’men” (optional)

For the Sauce:

• 1.5 kg veal (or lamb or beef if preferred)
• 1 tsp ginger powder
• 1 tsp turmeric powder
• 1 tsp black pepper
• Salt, to taste
• 2 grated tomatoes
• 2 large onions, sliced
• 2 small bundles of parsley and cilantro (tied together)
• 80 ml olive oil
• 2 liters of water
• 100 g chickpeas (soaked overnight)
• 1/2 cabbage, cut into chunks
• 6 carrots, peeled and halved
• 6 turnips, peeled and quartered
• 2 eggplants, cut into chunks
• 6 zucchini, cut into halves
• 250 g shelled fava beans
• 500 g pumpkin, cubed
• 2 tomatoes, quartered
• 1 hot chili pepper

Preparation

Step 1: Prepare the Sauce

1. Place the meat in a large pot. Add salt, pepper, ginger, turmeric, grated tomatoes, one bundle of parsley and cilantro, oil, onions, and water.
2. Tie chickpeas in a cheesecloth or tea infuser (optional for easy removal) and add to the pot.
3. Bring to a boil, then reduce heat and simmer until chickpeas are halfway cooked.

Step 2: Add Vegetables
4. Add the carrots, cabbage, and turnips to the pot. Continue cooking for 20-25 minutes until vegetables begin to soften.
5. Add the fava beans, second bundle of herbs, eggplants, zucchini, pumpkin, chili pepper, quartered tomatoes, and additional salt and pepper to taste. Let everything cook until tender.

Step 3: Steam the Couscous
6. While the sauce is simmering, steam the couscous in a couscousier. (Prepare the couscous as per package instructions or the traditional method of steaming it three times with a break in between to fluff and moisten.)
7. After the final steaming, mix couscous with clarified butter or regular butter.

Step 4: Assemble and Serve
8. Arrange the couscous on a large serving dish. Pour a bit of the broth over the couscous for added flavor.
9. Place the meat in the center of the couscous and arrange the vegetables around it.
10. Garnish with extra broth as desired. Serve hot and enjoy! nec tempor est, non convallis lacus. Duis ultrices sapien sit amet libero bibendum, eu auctor justo tempor. Etiam vitae arcu nisl. Mauris varius, lorem ut varius cursus, tortor lectus pellentesque justo, a dapibus lorem purus in eros. In vestibulum ultrices massa euismod fringilla. Sed iaculis semper commodo. Ut scelerisque tristique vestibulum. Sed dapibus porta risus nec ultricies. Nulla facilisi. Donec bibendum eu justo vel egestas. Sed vitae sagittis massa. Maecenas suscipit orci quis consequat sodales.

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