Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, moroccan couscous. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Moroccan Couscous is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Moroccan Couscous is something which I’ve loved my whole life.
Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds. Traditional Moroccan recipes and Moroccan inspired recipes.
To get started with this particular recipe, we must first prepare a few components. You can have moroccan couscous using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moroccan Couscous:
- Get 1 kg couscous
- Make ready 1 kg meat, cut into medium pieces
- Take 500 g turnips, cut into quarters
- Take 500 g carrots, cut into thick slices
- Take 500 g zucchinis, cut into thick slices
- Get 1 cup chickpeas, soaked in water overnight or equal to 150 g
- Make ready 2 onions, chopped
- Get 200 g butter, cubed
- Get 1 teaspoon saffron
- Get 1 teaspoon paprika
- Prepare 1 dried coriander
- Make ready 1 teaspoon ground ginger
- Make ready salt to taste
- Take black pepper to taste
It has a Berber heritage and is also widely eaten in Made from small, steamed balls of (usually) semolina, here's how to enjoy couscous Moroccan style. Moroccan Couscous. this link is to an external site that may or may not meet accessibility guidelines. This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat. We show you how to cook Moroccan couscous.
Instructions to make Moroccan Couscous:
- Place the couscous in a bowl and pour a little bit of warm salted water over it. Mix and use a fork to separate the grains. Strain the couscous and place it in a steamer that fits in the pan used for the meat. If you do not have a steamer, you can use a strainer instead, but make sure that it fits on top of the saucepan.
- Place the meat pieces in a saucepan and cover it with 5 liters of water. Then add in the onions, saffron, paprika, salt, black pepper and chickpeas. Bring to a boil then simmer over low heat for an hour.
- While cooking the meat, place the steamer inside the saucepan. When the steam begins to rise from the couscous remove the steamer and return the couscous to the bowl. Set aside.
- After one hour of cooking the meat, add in the turnips and carrots and simmer for 15 minutes. Then add in the zucchinis and coriander.
- Put the couscous again in the steamer and place it inside the saucepan. Cook for 45 minutes.
- When the couscous is cooked turn off the heat.
- Place the couscous in a serving dish and stir in the butter. Remove the meat and vegetables from the broth.
- Make a hole in the middle of the couscous and place the meat and vegetables inside. Pour the broth in a deep serving bowl.
- To serve, place the couscous on individual plates and put the stew on top. Pour the meat broth over.
Couscous I Moroccan Couscous with Lamb and vegetable. One of the most famous Moroccan dishes is couscous. The origin of couscous is uncertain. Many have talked about the its origin that may have been invented by the Berbers. Moroccan couscous is more than just a tasty dish.
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