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Couscous is originally a Berber dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the vegetables couscous.
The vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth.
For the broth:
- 1 kg of veal
- 3 tomatoes
- 2 onions
- 1 tablespoon tomato paste
- 8 cl of sunflower oil
- 1 tablespoon of spices
- 3 liters of water
- 120 g chickpeas soaked
- 2 small bunches of coriander
- 350 g white turnip
- 350 g yellow turnip
- 500 g of carrot
- 500 g of cabbage
- 500 g pumpkin
- 1 hot pepper
- 750 g medium couscous
- 1 tablespoon of sunflower oil
- 1 teaspoon of salt
- 75 cl of water
- 1 teaspoon rancid butter “Smen”
|Cooking time: 1h 30m||Total time: 2h||Number of persons: 10|
- Cut the meat into pieces and fry in a pot over low heat with oil, onion, 2 tomatoes and tomato paste.
- Moisten with water and add spices.
- Halfway through the meat, add cabbage quarters, carrots and turnips.
- When the meat is almost cooked, add the pumpkin, the remaining tomato and the chilli. When meat and vegetables are cooked, remove from heat.
- Place the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center.
- Preparation of couscous: Place the couscous in a large dish and drizzle with a large glass of water.
- Work with your hands to moisten the couscous seeds and separate them.
- Cover with a clean cloth and let stand for a few minutes until the couscous absorbs the water.
- Coat the inside of the top of the couscoussier with a little oil, arrange the couscous. Place it on the pot of couscoussier half-filled with boiling water.
- When the steam begins to pass through the couscous, count 15 minutes, remove the couscous and spill the couscous in the large dish.
- L’enduire d’huile et l’arroser avec un grand verre d’eau salée. Travailler avec les doigts pour séparer les grains.
- Let stand a few minutes, so that the couscous absorbs all the water.
- Repeat this process twice in succession until the couscous swells, cooks and becomes tender.
- Coat the hot couscous with rancid butter before setting it in the serving dish.