Moroccan Couscous is not a dish that we eat alone, we have to share it with friends and family. We all eat it directly from the dish which creates a good atmosphere and link between the people.
There are varieties of couscous. There are regional specialities and families specialities and dishes are different from a region to another.
Today I share with you a couscous with lamp and seven vegetables. I might have more than seven vegetables today but that can only add a good taste to the recipe. The key to the success of this meal is to follow the steps and most importantly is to make it with love, if you are in a hurry, please make it in another day.
Ingredients for 6-8 people:
500 gr. of couscous
1 kilo of lamp, I prefer the shoulder part
2 onions
1 squash or a slice of pumpkin
400 gr. of carrots
400 gr. of fresh green beans
1-2 sweet potatoes
1-2 Turnip
1 Rutabaga
2 zucchinis
200 gr. of chickpeas
1/2 of cabbage
4 tomatoes (2 mashed, 2 cut to pieces)
1 of chili pepper (if you like spicy food)
salt + pepper + curcuma + ground ginger + vegetable oil
fresh bouquet of parsley + cilantro
1 tsp of butter ghee
Preparation
1- You put the meat in a big pan, you add 1/2 cup of oil, the 2 onions cut to slices, 2 fresh mashed tomatoes 1 tsp of salt, pepper, fresh ginger, curcuma. You add almost 2 litres of water.
once it starts boiling, add the chickpeas by folding it inside the cheesecloth. After 20 min add the vegetables that require more time to be cooked : carrots, cabbage, turnip, rutabaga and the bouquets of parsley and cilantro by folding each one with a thread. Leave everything to cook for 25 min than add the rest of vegetables. Add another tsp of pepper and let all cook another 25 min. (I donāt cut the vegetables to pieces, I prefer to do it once all cooked. if you cut it before cooking, it might break up).
2- In a separate large dish, you add the couscous, and you water it a little bit by a salty water. Than you take it to the steamer. Once you see the steam coming out, you leave it between 15-20 min than you pour it in the large dish. You add 2 tbsp of oil, and you try to open the grains with the salty water and your hands. once it cools down, you take it again to the steamer. As soon as you see the steam coming out, you count 15-20min and you take it to the dish again to water it and try to open any grains. Once it cools down you take it to the steamer for a third time (last time) you leave it 15-20 min after you see the steam.
3- Now that everything is ready, you take the chickpeas out in a separate boil. you cut the 1/2 cabbage to 2 pieces, the squash to 4 pieces and the carrots if they are big. you cut the sweet potatoes to 2 slices.
You pour the couscous this time in the dish youāll serve in. Mix it with the ghee butter shown in the picture, if you have it, if not, thatās fine. you make a little hole in the center. you add the meat and pour a little of the sauce on top of the couscous. Than you start adding the vegetables, leave the chickpeas and chill pepper until the end than you add more sauce at the end. It shouldn't be juicy and shouldn't be dry. In a separate small boil, pour the sauce and take it to your dining table in case your guests prefer more.
Bon appĆ©tit Ų“ŁŁŲ© Ų·ŁŲØŲ©
Comments