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Moroccan Couscous With 7 Vegetables

2019-10-23
  • Yield: 1
  • Servings: 6
  • Prep Time: 30m
  • Cook Time: 2:00 h
  • Ready In: 2:30 h
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Nutritional Info

This information is per serving.

  • Calories

    112
  • Total Fat

    0.2 g
  • Sodium

    5 mg
  • Potassium

    58 mg
  • Total Carbohydrate

    23 g
  • Protein

    3.8 g
  • Iron x

    5%
  • Vitamin B-6

    5%
  • Magnesium

    2%
Couscous is originally a Berber dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

Couscous, or more known as seksu or sikuk, is the most national dish of Morocco. The origins of the dish’s name continue to be a mystery. However, several attributes it to the hissing sound as its steam move through the holes of the couscoussière (steamer). Once traveling to Morocco, it’s a requirement to eat couscous with a traditional Moroccan family. Couscous is originally a Berber dish, and for this reason, couscous could be a staple dish in several north African countries. In Morocco, there are different types and versions of couscous; however, if you mention “couscous” in Morocco, people can typically assume that you only are referring to the most basic version of the known dish: Moroccan Couscous With 7 Vegetables.

While in most Moroccan families, this rolled semolina cereal is ready and consumed on Fridays, some incorporate couscous into their diet a minimum of some times per week. Though some dialogue exists, couscous may be food whose origins square measure best connected with the Berbers from the geographic area. Because the Berbers were sick agricultural individuals living within the mountains, it became a staple food for them thanks to quick access to wheat in Morocco.
At one purpose in time, couscous was additionally the national dish for southern Spain; but, once the Arabs were expelled, it became criminal to eat couscous by the decree of the inquisition. Solely in recent years has a couscous created associate degree look in western cultures. Sadly, several pre-packaged instant styles of couscous flow into western stores. As a result, many of us have the false concept couscous shouldn’t take for much longer than alimentary paste to arrange. Whereas it’s potential to realize a plain couscous if appropriately handled, associate degree authentic couscous will take up to 5 hours to cook.
Couscous is additionally a social occasion dish consumed at weddings, funerals, or the tip of festivals or holidays like Ramadan.
Traditionally, Dadas, the hidden faces of Morocco, were answerable for creating the most effective couscous. Wheat was bought at the native market and dropped at the native mill to possess granules ground into most well-liked degrees of fineness. Solely then wouldn’t it be rolled by hand, followed by associate degree addition of flour seeds and cold saltwater to moisten it? Flour was necessary to feature to thicken the couscous.

Traditionally, Dadas, the hidden faces of Morocco, were answerable for creating the most effective couscous. Wheat was bought at the native market and dropped at the native mill to possess granules ground into most well-liked degrees of fineness. Solely then wouldn’t it be rolled by hand, followed by associate degree addition of flour seeds and cold saltwater to moisten it? Flour was necessary to feature to thicken the couscous.

While couscous is usually a dish that’s served beneath meat or a vegetable stew, it may also be consumed alone seasoned or plain, heat or cold, as an afters or an entremets. In Morocco, it’s ready employing a form of alternative components fashionable youngsters like edible fruit, nuts, and cinnamon. One issue to stay in mind once consumption couscous throughout your travels in Morocco is that it’s a communal dish and consumed along with your hands. This is often particularly vital if you’re a guest in someone’s home. Worry not, your host can, sure enough, perceive that consumption couscous in Morocco is also unaccustomed you and subtlety show you the way to roll couscous into a ball. If you get confused, look to your neighbor.

When properly stewed, couscous ought to be lightweight and fluffy; it shouldn’t be pasty or gritty. Couscous is steamed 2 to 3 times. The standard geographical region technique is to use a steamer referred to as a Kiska:s in Arabic or couscoussière in French. The bottom may be a tall metal pot formed rather like associate degree oil jar during which the meat and vegetables square measure stewed in an exceeding stew. On prime of the bottom, a steamer sits wherever the couscous is stewed, riveting the flavors from the stew. The lid to the steamer has holes around its edge so that steam will escape. It’s additionally potential to use a pot with a steamer insert. If the holes square measure too massive, the steamer is often lined with damp gauze.

Ingredients

  • 2 tablespoons of olive oil
  • 1 large onion chopped 200g
  • 600g braising beef or lamb
  • 250g canned chickpeas (or 125g dried chickpeas soaked in cold water overnight), drained
  • 2 teaspoons of salt
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground ginger
  • ½ teaspoon of ground black pepper
  • Generous pinch of saffron
  • 1 coriander bouquet, tied
  • 2 tomatoes, seeded and chopped in 2cm large pieces
  • 1 small cabbage 600g, quartered through the base
  • 1 large sweet potato 250g, peeled and cut into large chunks
  • 300g white turnip, peeled and cut into 3cm lengths
  • 3 carrots 300g, scraped and cut into 4cm lengths
  • 200g of zucchini cut into 5cm lengths
  • 300g butternut squash or pumpkin, seeded if necessary and cut into large chunks
  • 4 cups dried couscous 650g

Method

Step 1

In a large casserole (minimum capacity of 5L), heat the olive oil over medium heat and add in the onions, the meat, the spices, salt, pepper and half of the tomato pieces. Turn the meat occasionally until lightly browned, about 10min.

Step 2

Add 1.5L of water and the chickpeas. Bring to the boil, reduce to medium-low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50min.

Step 3

Prepare the vegetables and set aside.

Step 4

Now is a good time to start preparing the raisins and the couscous.

Step 5

Carefully discard the coriander bouquet and place the cabbage, turnip, and carrots in the broth, cover the casserole with a lid and let it simmer for 35min. Make sure the vegetables don't stay at the surface and are well inserted in the broth, otherwise they might not cook evenly.

Step 6

Add the potatoes to the broth and cover the casserole for another 20min.

Step 7

Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the zucchini and butternut pieces. Cover with a lid and cook for 20min until fully cooked. Flip the zucchini and butternut halfway through cooking. The reason why we cook the zucchini and the butternut separately is that once cooked, they become very fragile and they might break if you cook them in the broth with the rest of the vegetables.

Step 8

At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary.

Step 9

Using tongs, carefully remove the meat from the casserole and cut the meat into smaller individual pieces. To serve, place warm couscous grains in a plate and top with meat, vegetables and some tablespoons of the broth to make it moist. Add raisins (optional).

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