Moroccan couscous .. the original recipe

Couscous is one of the most popular dishes in the Maghreb, and is characterized by its distinct and good flavors.

Ingredients

Lamb shanks: 1 kilo (cut into medium-sized pieces)
Couscous: half a kilo
Onions: 2 tablets (sliced)
Tomato: 2 tablets (diced)
Parsley: a handful
Carrots: half a kilo (chopped large)
Turnip: half a kilo
Cabbage: a quarter of a grain (small)
Zucchini: 4 pieces
Pumpkin: half a kilo
Chickpeas: a can (boiled and drained).
Red hot pepper: 2 pods (optional)
Olive oil: half a cup
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Ginger powder: 1 teaspoon
Turmeric: 1 teaspoon
Saffron: 1/4 teaspoon (dissolved in water / optional)
Water: 4 cups (boiled)
Onions: 3 grains (slices, amounts of an apple).
Butter: a tablespoon (or vegetable oil amounts of an apple).
Raisins: Half a cup (washed and soaked in cold water for a quarter of an hour, the amounts of an apple)
Black pepper: 1/4 teaspoon (apple amounts)
Salt: half a teaspoon (apple amounts).
Ginger: half a teaspoon (apple amounts).
Cinnamon: half a teaspoon (apple amounts).
Sugar: 1/4 teaspoon (apple amounts).

Preparation method

  1. Stir the onions in the oil, then add the meat and spices and stir well. Add the tomatoes, then boiling water and cover the saucepan for 1-2 hours, and then add the carrots, turnips and cabbage.
  2. At the same time, prepare the couscous by spraying two cups of cold water with mixing, then pouring a quarter cup of olive oil.
  3. After the steam rises from the couscous cooker, add the couscous and let it evaporate for 1/4 hour.
  4. Take the pot off the stove and sprinkle the couscous with two cups of cold water, a teaspoon of salt and a teaspoon of olive oil, and add the rest of the vegetables to the saucepan, then the couscous and let it evaporate for another quarter of an hour.
  5. Meanwhile, prepare the apples: Saute the onions in oil, butter, or a mixture of both, then add the spices and leave the onions on low heat for a quarter of an hour. Then add the raisins and keep stirring until the onion turns golden. Couscous is served in a large plate with the addition of meat sauce, vegetables and onions.

Add a Comment

Your email address will not be published. Required fields are marked *