By Layla Dahamou
By Layla Dahamou
Like any pasta, it is prepared with flour rolled in a skillful manner to form fine grains then steamed for a while and dried. When it is dried they store it in bags. Fortunately, ready to use couscous can be found in every market. The Moroccan couscous recipe is not as hard as many think.
Here is the Moroccan couscous recipe For 3 to 4 people
500 g of fine couscous
500 g meat (lamb preferred)
500 g carrots
500 g turnips
250 g pumpkin
500 g cabbage
1 cup chickpeas, soaked before
2 peeled and seeded tomatoes,
1 tsp butter
1 tsp black pepper
1 tsp saffron
1 tsp ginger
Place meat, onions, oil and spices in the pot and cook them for a while till the colour of onions turns yellow.
Add washed vegetables (cut lengthwise) and water enough to cover the vegetables. (Zucchini and pumpkin may be added late since they don’t take a long time to be cooked)
Place couscous in a bowl and sprinkle with 1/4 litre of salted water and separate the grains by gently rubbing them between your palms and add two tablespoons of oil.
Place couscous inside the steamer and put it on the boiling pot. The steam should escape only from the top.
As soon as the steam comes out, remove the couscous, put it in a large bowl, and separate the grains again by rubbing them gently between your palms or crushing them with a ladle.
Sprinkle 2/3 ladles of lightly cold water, separate the grains and let stand 15 minutes. Return the couscous in the steamer to steam again for about half an hour.
Repeat the above operation, but this time by replacing water with olive oil and 1 tsp of butter, and let couscous on the steamer till the steam comes out again, then it is ready!
Place the couscous in a large dish, form a hole in the centre, and place meat in it then place the vegetables decoratively on the top of couscous. Add sauce till it is soaked enough. Serve hot!!
Bssaha w raha