World kitchen

Moroccan couscous recipes

Ingredients:

1 kg of meat (Chicken or beef)
500 g of Wheat couscous
5 carrots, peeled cut lengthwise
3 zucchinis
3 medium squares of pumpkin
1 cup of chickpeas, soaked overnight
2 tomatoes, grated
2 turnips, peeled and cut lengthwise
½ cup of olive oil
1 onion, chopped
1 tablespoon of chopped cilantro and parsley
1 teaspoon of turmeric
1 tablespoon of butter
1 teaspoon of salt
1 teaspoon of ginger
1 teaspoon of black pepper
Pinch of saffron threads
About 3 liters of water

Directions:

In the couscous pot, put onion oil and meat, cook for 5 minutes on a medium heat.
Add grated tomatoes and chopped parsley and cilantro, stir and let cook for 5 minutes.

Add vegetables, spices, and water to cover the vegetables.
Zucchini and pumpkin may be added later.

Leave the pot on medium heat until boiling.

In the meantime, you can start preparing your couscous:

Place couscous in large plate or using Gasaa . sprinkle with 1/4 liter of water and separate the grains by gently rubbing them between and add two tablespoons of oil.

Place couscous inside the steamer and put it on the boiling couscous pot. Until the steam rises from the couscous.

Let couscous steam for 15 minutes and remove it into a large bowl, and separate the grains again by rubbing them gently between your palms.
Sprinkle some cold water, separate the grains.
Put it overthe steamer again to steam for about 45 minutes.

Pour the couscous into the large bowl and sprinkle some cold water, for the last time, and gently break all the lumps with a fork and let rest for 10 minutes.

Add 2 tablespoon of oil, butter, and a pinch of salt to the couscous and mix well.

Replace the couscous in the steamer and put it on the pot.
team until the steam rise from the top for 10 minutes.

Put the couscous in a large dish, add the meat in the middle, then place the vegetables decoratively on top of the couscous. Add sauce till it is soaked enough.
Serve, and enjoy.

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