Moroccan Couscous with Vegetables and Protein
This traditional couscous recipe features perfectly steamed grains topped with a flavorful mix of vegetables, chickpeas, and optional lamb or chicken.
Equipment
- Couscoussier or large pot with steamer
- Mixing bowl
- Fork or hands for fluffing
Ingredients
For the Couscous
- 2 cups fine couscous grains
- 4 cups water
- 2 tbsp olive oil or melted butter
- 1 tsp salt
For the Vegetable and Protein Topping
- 2-3 carrots Peeled and sliced.
- 1 zucchini Sliced.
- 1 turnip Cut into chunks.
- ½ cup cooked chickpeas
- 1 onion Chopped.
- 2 tomatoes Grated.
- 1 lb lamb or chicken (optional)
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp ginger
- 1 pinch saffron threads
- fresh parsley and cilantro Chopped, for garnish.
Instructions
- Place the couscous grains in a large bowl. Sprinkle ½ cup of water over them and gently fluff with your hands. Let sit for 10 minutes.
- Transfer the hydrated couscous to a steamer basket or colander set over a pot of boiling water. Cover and steam for 15-20 minutes.
- Remove the couscous, transfer it to a large bowl, and fluff with a fork. Drizzle with olive oil or melted butter and sprinkle with salt.
- Return the couscous to the steamer and steam for another 10-15 minutes until light and fluffy.
- Heat olive oil in a large pot. Add onions and sauté until translucent.
- If using meat, add it to the pot and season with turmeric, ginger, cinnamon, and saffron. Sauté for 5 minutes.
- Add carrots, turnips, zucchini, and tomatoes. Pour in enough water to cover, season with salt, and bring to a boil.
- Reduce heat and let simmer for 45-60 minutes until the meat and vegetables are tender.
- Stir in cooked chickpeas during the last 10 minutes of cooking.
- Spread the couscous onto a serving dish, forming a mound. Arrange the vegetables and meat on top. Pour the sauce over and garnish with fresh herbs.
Notes
For an authentic touch, serve with harissa on the side.