Moroccan couscous

Moroccan couscous with all the secrets of its success

One of the most famous recipes in the Maghreb inherited from one generation to another and loved by young people before adults , there is a unique recipe that is world-famous , embodying the culture of an authentic Arab country , and symbolizes its diversity and richness in international forums.

This recipe , known as one of our old traditions , is an authentic Moroccan couscous dish , rich in the definition of its shape , taste , and unique International Classification.

In this video , which you will find a link at the bottom of the topic , I will propose to you today , how to prepare an authentic Moroccan couscous , in all its stages , a healthy and tasty recipe , for housewives and beginners in the field of cooking follow us.

* Ingredients of the recipe :

• 500 grams of dry couscous -thin semolina -. 
• Liter of water. 
• Two tablespoons of soft butter or margarine – depending on choice -. 
• Half a teaspoon of salt. 
• Two tablespoons of vegetable oil.      
• 500 g of beef , lamb , or lamb , cut into K pieces. 
• One kilo of onions is very finely chopped. 
• A kilo of tomatoes or tomatoes , grated and finely chopped. 
• Spoon R of ground ginger.   
• A quarter cup of natural olive oil. 
• Spoon R of salt. 
• A few whiskers of saffron. 
• A bundle of parsley and cilantro. 
• Half a spoon p of black pepper. 
• Half a spoon p of turmeric. 
• Two cups of dry chickpeas soaked overnight in cold water.   
• 3 medium-sized carrots. 
• 2 grains of red pepper. 
• 3 zucchini. 
• 3 medium-sized turnips. 
• 3 grains of cabbage are small. 
• 3 pumpkins are small.

* To decorate : You can also use fresh beans , potatoes , or other vegetables you choose to taste.

 

* Stages of preparation of meat and vegetables To make this dish:

* The first stage: how to prepare vegetables :

We peel and chop all the above vegetables , observing their good washing.

*The second stage: how to prepare the meat for User in the recipe:

At this point and exactly at the bottom of the couscous bowl put the meat and add to it olive oil , saffron , turmeric , ground ginger , pepper , salt , and then add the onion finely chopped , we begin to mix the ingredients well until they harmonize.

When the meat turns light brown after a few minutes , we add grated tomatoes , a bunch of parsley , and fresh cilantro to the bowl.

We pour water into the bowl and cover the whole meat.

After that , we filter the soaked chickpeas from the water and add them to the rest of the ingredients.

Cover the pot and let the meat simmer on low heat for 20 to 24 minutes , and wait until the meat is cooked , in the meantime we prepare the couscous.

* Stage three: how to prepare couscous in a Moroccan way :

We put madam couscous in a large dish , using the traditional Moroccan couscous dish -Kesariya-.

We add a little cold water , and we start working with couscous.

Stir the beans well , and rub them together , until you make sure the couscous beans are all coated and coated with water.

Then put the top of the couscous on a plate , to reduce the mess , and then slowly transfer the couscous to the top of the couscous pot and is in the fire.

Do not be afraid , Ma'am, the couscous grains are moist in their first stage , and will not fall through the holes of the bowl.

* Stage four: watch the couscous steam rise as the first step :

After the meat is cooked for 20 minutes , we lay the top of the couscous on the bottom of the couscous bowl , layer by layer.

We then connect both parts of the bowl with a cotton cloth , this process is necessary to trap the steam inside the bowl and never lose it.

You will notice ma'am after 5 minutes of closing , that the steam starts to rise through the couscous beads , Ma'am then set a timer , and let the couscous steam rise for 15 minutes.

After the specified time has expired , Ma'am empty the couscous into a large dish to break and stir the couscous grains gently either with a fork or by hand , so that the couscous does not form in circles.

Then after that, we add vegetable oil , continuing to stir the couscous kernels well.

Add a pinch of salt and continue to mix the couscous.

In the meantime , add a little water , and continue to stir and soften the couscous beads well , after making sure that all the couscous beads are well crumbled , let it rest for 5 minutes.

* Stage five: the method of preparation of vegetables User in the recipe:

We cook the aforementioned vegetables as a first stage , carrots , and turnips because they need more time in cooking and ripening.

After that , we put all the vegetables with the meat and add boiling water to them until they are all covered with water.

* Sixth stage: preview steaming couscous in the pot as a second step:

Transfer the couscous to the top of the couscous bowl a second time , then place it on the bottom with the meat.

The couscous is then partially closed again to trap the steam from the exit.

After about 5 minutes , you will notice Ma'am that the steam began to rise through the couscous , in the meantime now turn on the timer again , leave the couscous to steam for 15 minutes , then empty the couscous in a large dish , and start stirring and soften the couscous grains so that no pellets form inside.

Then add a little water so that all the granules are completely broken.

Let the couscous rest for 5 minutes , while you complete the cooking of the rest of the vegetables mentioned.

* Seventh stage: add the rest of the other vegetables to cook all:

At first , let's check that the first vegetables are already ripe , the carrots still need more time to cook maybe , but the turnips are already ripe.

Now remove them from the bowl and put them on another plate until we return to them.

Now add other vegetables such as zucchini , pumpkin , cabbage , eggplant , and other soft greens that do not take much time to cook. 

* Stage Eight: preview steaming couscous as a final step :

Pour the couscous into the top of the couscous suit and place it back on the meat.

Let Ma'am steam the couscous for 15 minutes , or until all the vegetables are well cooked.

After making sure that the vegetables are near maturity , we empty the couscous into a large dish and rub it well again with ghee or butter to give a pleasant flavor. 

* Stage nine: check the vegetables and meat Madam before placing them in the serving pot :

Check the ripeness of the vegetables , remove the ripened vegetables from the bowl , remove the bundle or bundle of parsley and cilantro and discard them completely.

Taste a portion of the meat until you make sure it doesn't need to be cooked further.

Taste the rest of the sauce and add a little seasoning , black pepper , and salt.

Now return all the vegetables to the bowl again , until they are ready to serve and hot.

* Tenth stage: the final form of the Moroccan dish :

Put the couscous in a large dish , and form it in the form of a medium-sized Dome.

Press your hands in the center of the dish to comprise a small hole in the center of it , and pour a little broth over the couscous so that it does not slip.

Now put all the meat in the center , then decorate it and arrange the vegetables around so that they look harmonious in appearance.

* The final form of the Moroccan recipe :

In a separate bowl from the couscous , be sure to pour the stock or sauce , it is served next to the couscous dish with yogurt or milk , the final form as in the photo above.