Delicious Moroccan Couscous Recipe: A Flavorful Vegetable Medley

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Introduction to Moroccan Couscous

Moroccan couscous is a traditional dish that captures the rich flavors of North Africa. This delightful meal combines fluffy couscous with a variety of vegetables, creating a vibrant plate that is both nutritious and satisfying. The process of making Moroccan couscous is simple yet rewarding, perfect for anyone looking to explore new culinary experiences.

Ingredients for Your Moroccan Couscous

To prepare a delicious Moroccan couscous, you will need the following ingredients:

  • Broth Ingredients:
  • 1 kg veal
  • 3 tomatoes
  • 2 onions
  • 1 tablespoon tomato concentrate
  • 8 cl sunflower oil
  • 1 tablespoon Dar Shamisha organic seasoning for couscous
  • salt
  • 3 liters of water
  • 120 g chickpeas, soaked in water
  • 2 small bunches of coriander
  • 350 g white turnip
  • 350 g yellow turnip
  • 500 g carrots
  • 500 g cabbage
  • 500 g pumpkin (red pumpkin)
  • 1 hot pepper
  • For couscous:
  • 750 g medium-sized couscous
  • 1 tablespoon sunflower oil
  • 1 teaspoon salt
  • 75 cl water
  • 1 teaspoon ghee

Preparation Method

  • Cut the meat into pieces. In a pot over low heat, brown the meat pieces in oil with onions, 2 tomatoes and tomato centre. Add water, Dar Shemisha biological couscous seasoning, chickpeas and coriander bouquet.
  • When the meat is half cooked, add the cabbage, carrots and turnip pieces.
  • When the meat is almost cooked, add the pumpkin (red squash), remaining tomatoes and chili pepper.
  • When the meat and vegetables are cooked, remove the pot from the heat.
  • Place the steamed couscous in a serving dish, make a hole in the middle of the dish, pour the couscous with hot broth, then place the meat and vegetables in the center of the dish. Serve couscous hot.
  • Preparing couscous:
  • Place the couscous in a large bowl and fill it with a cup of water.
  • Mix the couscous by hand to wet all the couscous pieces and break them apart Cover the couscous with a clean cloth and leave it to rest for a few minutes until the couscous absorbs the water.
  • Grease the couscous (steam cooker) with a little oil, then put the couscous in it. Place the couscous over a pot that is half filled with boiling water.
  • When steam begins to emerge from the couscous, we count 15 minutes, then remove the couscous from the pot and empty the couscous into a bowl. Brush the couscous with oil and pour it with a large cup of salted water.
  • Break the couscous grains apart by hand.
  • Leave the couscous to rest for a few minutes to absorb the entire amount of added water.
  • Repeat the process twice until the couscous is puffed, cooked and moist.
  • Spread the hot couscous with ghee, then place it in a serving dish.

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