Italian Tagliatelle al ragù

How to make Authentic Moroccan couscous with meat and seven vegetables?   

A brief overview of Moroccan cuisine

• Moroccan cuisine is a famous cuisine among others with its dishes: salads, drinks, sweets, dessert and main dishes such as meat Tagine, fish tagine, chicken Tagine, couscous and so on. The Moroccan couscous is a traditional dish in Moroccan cuisine and is characterized as a complete dish as it consists of protein, vegetables, and carbohydrates. without forgetting its delicious and good taste. 

• Couscous is a meal of Friday which is considered a good opportunity for the Moroccan families members to gather and eat it during lunch. It can be prepared salty with vegetables and meat, or sweet with chicken, onions, chickpeas, and raisins, or with fish. 

• This dish has a special cooking pot, called Berma and keskass in Arabic, and it consists of two pieces: the bottom part and the top part. In the bottom part, we cook the meat and the vegetables and in the top part, which has multiple holes, we steam the semolina couscous. 

Today in this blog, we will present a recipe for couscous with meat and seven vegetables in a simple way. 

• Preparation: 30 mins

• Cooking: about 2 h 

• Serving: 6 to 8 persons

• Origin: Morocco

What are the ingredients for our dish of today Moroccan couscous?

Vegetable ingredients:

• 250 g carrots peeled and cut into two pieces.

• 250 g of a kilo of baby zucchini cut into two pieces.

• 250 g of a kilo of pumpkin seedless and cut into large pieces.

• 250 g green cabbage cut into two big pieces.

• 1 small red chili pepper.

• 2 small sweet potatoes cut into two pieces.

• A small bunch of parsley and cilantro tighten with a thread.

• 2 white turnips, peeled and cut into two pieces.

• 2 yellow turnips, peeled and cut into two pieces.

• 1 large sliced onion.

• 2 large chopped tomatoes. 

Other ingredients:

• One kilo of lamb meat or beef meat with bones or chicken in big pieces. 

• One kilo semolina couscous.

• A large spoonful of salt.

• One tablespoon of black pepper.

• One small spoon of turmeric.

• A small spoon of ginger. 

• A tablespoon of tomato paste.

• Vegetable oil.

• Olive oil. 

• A cup of chickpeas soaked two hours ago.

What steps to follow to prepare our couscous?

How to prepare the couscous broth: 

1. Put the chopped onion and meat in the bottom of the couscous pot (berma), add half a cup of oil, a spoonful of salt, or to taste black pepper, ginger, and the chopped tomatoes, and a tablespoon of tomato paste. Mix everything in the pot. Cook the meat for a few minutes,

2. Then add the fresh herbs, the soaked chickpeas cover the meat with warm water, and cover the couscous pot. Let everything cook for around 20 minutes or until the meat starts to brown a little. In the meantime, we may start preparing the semolina couscous.

How to prepare the semolina couscous:

1. We take the semolina couscous, we put it in a large plate called Gasaa, which is made especially for couscous in Morocco, and if you don`t have it use a large plate, add some cold water, and stir, rub, and mix very well the semolina couscous and make sure that all the semolina couscous grains get mixed with water.

2. Place the semolina couscous in the couscous top plate (keskass) of the couscous pot. Thus it will absorb all the steam coming from the bottom of the couscous pot and get a good taste of the broth.

3. Steaming Couscous – the first phase

4. As we said before we left the meat to cook for 20 minutes and we have prepared the semolina couscous and put it in the couscous top plate (keskass) place the couscous top over the couscous bottom part.

5. Let the couscous steams for about 15 to 20 minutes.

6. When it's done, empty the couscous into the same large dish you used previously and begin gently breaking the couscous grains with a large spoon, fork, or your hands if you can as it is too hot.

7. Continue to stir the couscous grains after adding the vegetable oil.

8. Then season with salt, continue to stir, and taste to see if more salt is required.

9. You can now add a small amount of water and continue fluffing.

10. Allow the couscous to rest and absorb the water you added while you prepare the vegetables.

Root Vegetable Cooking:

1. Put carrots, turnips, and sweet potatoes in the couscous pot, they should be cooked first because they take a longer time to cook.  

2. Add cabbage.

3. Add enough boiling water to cover all the vegetables after placing them with the meat.

4. Then we continue with the couscous steaming

5. Couscous steaming  – the second phase.

6. Now the couscous should have absorbed all the water and needs only to be steamed for another time.

7. Put back the couscous in the couscous top and place it back over the pot bottom part. Note that every time you put the couscous top on the bottom pot this latter must be boiling because with the steam that comes up the couscous is cooked.

8. Allow the couscous steam for about 15 mins. When it's ready, put the couscous back on the large plate and begin fluffing the grains.

9. Add a small amount of water and gently try to break all the lumps with a big spoon or a fork and let the couscous absorb the water for 5 to 7 minutes while vegetables are still cooking.

10. Cooking the rest of the Vegetables.

11. Check the vegetables in the pot if they are cooked. You may find the sweet potatoes and the turnips are cooked so remove them from the cooking pot and put them aside on a plate for now.

12. Add the other vegetables zucchini and pumpkin.

13. Couscous steaming  – the third phase.

14. Another time put the couscous in the couscous top and place it back over the cooking pot where we cook the meat and vegetables.

15. Let the couscous steam for about 15 minutes.

16. When it is done put the cooked couscous in Gasaa or the large plate and keep fluffing but this time with butter and it would be more delicious if you use the Moroccan Smen.

We arrived at the last step: 

1. Test the vegetables and see if they are cooked.

2. Remove and discard the herbs 

  
3. Check on the meat if it still needs to be well cooked.

4. Try to taste the sauce and add the salt and pepper to taste if needed.

5. Now put back the removed vegetables in the pot.

6. Now the couscous is cooked.

How to serve couscous?

Moroccan Couscous is served in Gasaa a traditional plate typically made from clay and if you don`t afford this Gsaa you can use a large deep plate.

So follow the steps:

1. First, put the couscous grains in a cone shape.

2. Then pour some of the sauce over the couscous grains.

3. Put the meat on the couscous in the center. Try to take the meat from the pot without scratching the vegetables unless taking the vegetables out from the pot and putting them aside on a plate until you take the meat.

4. Then arrange the vegetables around the couscous and on the top of the meat.

5. Finally pour the broth into separate small bowls, and serve on the side. 

 Enjoy your couscous with your family and friends!

Good Appetite.

😀