Moroccan Couscous Recipe
Servings: 4
Ingredients
Couscous
- 3 cups couscous medium grain
- 3 tbsp vegetable oil
- salt to taste
- 2 1/2 cups water
Meat or Chicken Stew
- 2 tbsp vegetable oil
- 1 white onion sliced
- 2 tomatoes quartered
- 3 carrots halved
- 2 zucchinies quartered
- 1 turnip quartered
- 5 ounces red pumpkin cut into large pieces
- 1 cup chickpeas soaked overnight
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp turmeric
- 2 pounds meat or chicken
- 1 large bunch fresh parsley and coriander tied into a bouquet
- 1 small hot pepper optional
- 1 tbsp moroccan smen optional
- 2 eggplants quartered
- water as needed
- salt toaste
- black pepper to taste
Instructions
Stew
- In a large pot, heat the oil. Stir in the spices and cook for 1 minute.
- Add the meat and cover it with 2 inches of water. Cook for 20 minutes.
- Stir in the carrots, turnip, onion, chickpeas, and parsley/coriander bouquet. Put on the lid and cook for 20 to 25 minutes until they're half done.
- Stir in the zucchini, egggplant, pumpkin and tomato then cook for another 10 to 15 minutes until all the veggies become soft.
- Taste the stew to make sure the salt is good, and add the smen if you have it.
How to Steam Couscous
- Prepare a double boiler.
- Rub the couscous grains with oil until well coated them steam it until you notice the steam coming out on top for about 15 minutes.
- Transfer the couscous into a large bowl. Mix half of the water with some salt, then pour it over the couscous.
- Stir it until it absorbs the water. Return it back to the steamer then cook for another 15 minutes until the steam comes out on top.
- Repeat the process again with the remaining water and steam it until the rice becomes soft, light and fluffy.
- Spoon the couscous into serving plates. Arrange the meat and veggies on top.
- Drizzle some of the stock on top, then pour the rest into serving bowl, then serve them with the courscous and enjoy!