Moroccan Couscous
Intricately spiced and bursting with flavors, Moroccan Couscous is a culinary journey that transports you to the vibrant markets of Marrakech and the Arabian Nights
Servings 8 People
Calories 199.8kcal
Ingredients
- 2 lb Beef or chicken
- 2 large Tomatoes chopped
- 1 large Onion chopped
- ½ cup Vegetable oil
- 1 tbsp Salt
- 1 tbsp Freshly ground black pepper
- 2 tsp Ground ginger
- 3 Quarts Water
- ⅓ cup Freshly chopped parsley
- ⅓ Freshly chopped cilantro
- 2 large Zucchinis sliced
- 1 small Acorn squash sliced
- 2 slices Calabaza
- 2 slices Red pumpkin
- 2 large Parsnips
- 2 lb Dry couscous
- 2 tbsp Unsalted butter (For the Couscous)
- ⅓ cup Vegetable oil (For the Couscous)
- 1 tbsp All purpose flour (For the Couscous)
- 1 tbsp Salt (For the Couscous)
- 1 tsp black pepper (For the Couscous)
- Water as needed (For the Couscous)
Instructions
- In a couscousier, add oil, meat, onion, salt and black pepper. Stir on medium heat until the onions are soft.
- let simmer for bit then add tomatoes and water.
- In a bowl, dump the couscous, melted butter, oil, flour and mix thoroughly all together and put in the top of the couscousier section (This is mainly how the couscous cooks "using steam from the bottom of the pot" - The Couscousier have two sections to it. Bottom is for veggies mixture and top is just for the couscous.
- Cook the couscous for about a half an hour (30 minutes) or until the couscous is soft from the top.
- Remove the couscous and set aside
- Add the rest of veggies and ingredients to the pot and cook on medium heat.
- dump the couscous back in the bowl and Mix again while adding some water and oil to make it fluffier.
- put the couscous back on top of the pot to steam up and cook some more
- Do this process 2 more times or until the veggies and meat are cooked and the water level has been reduced.
- Serve hot!
Notes
Tips for Preparing and Cooking Moroccan Couscous
Preparing and cooking Moroccan couscous requires attention to detail and a few tips and tricks to ensure the best results. Here are some tips to keep in mind:- Choose the right couscous: Opt for fine or medium-grain couscous for the best texture. Avoid using instant couscous, as it may not yield the same results.
- Fluff the couscous: After steaming the couscous, use a fork to fluff it up and break up any clumps. This will ensure that each grain is separate and fluffy.
- Season the couscous: To add an extra layer of flavor to the couscous, you can mix in some spices or herbs while it is still warm. This will infuse the couscous with aromatic flavors.
- Slow-cook the meat: If using meat in your Moroccan couscous, allow it to slow-cook in the broth for a longer time. This will result in tender and succulent meat that easily falls off the bone.
- Add the vegetables at the right time: To retain their texture and color, add the vegetables to the pot at the appropriate time. Harder vegetables, such as carrots, should be added earlier, while softer vegetables, such as zucchini, can be added later to prevent overcooking.
- Adjust the spices: Moroccan couscous is a dish that can be easily customized to suit your taste preferences. Feel free to adjust the amount of spices used to achieve your desired level of heat and flavor.
Nutrition
Serving: 60g | Calories: 199.8kcal | Carbohydrates: 45g