Moroccan couscous is a favorite dish in Moroccan cuisine, especially on Fridays, and each country has its own way of preparing the dish, but it is distinguished by its delicious taste, which makes it one of the main dishes on the Friday lunch table.
It is not only delicious, but it also provides great health benefits, as it is rich in selenium, which is an essential antioxidant, and can help improve the immune system and improve heart health, in addition to other benefits.
To celebrate this beloved dish, here is a quick and delicious recipe that makes Moroccan-style couscous perfect for a rich and nutritious meal.
Moroccan Couscous Ingredients:
Main Ingredients:
1 kg lamb cut into medium pieces
500 grams couscous
2 onions cut into slices
2 tomatoes cut into cubes
Parsley pieces
500 grams carrots cut into large pieces
500 grams turnips
A quarter of a cabbage
4 zucchini
500 grams pumpkin
A can of cooked and washed chickpeas
Red pepper (optional)
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon saffron
Four cups boiling water
Tafia (caramelized onion garnish):
3 onions cut into slices
1 tablespoon butter
1/2 cup raisins soaked in cold water for 15 minutes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon Ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon sugar
Method:
Preparing the couscous and stew:
Cook the onions. Start by cooking the onions in olive oil. Then add the lamb and spices (salt, black pepper, salt, turmeric, ginger, and saffron) and stir well until the lamb is coated.
Add the tomatoes and boiling water. Mix in the diced tomatoes. Then add four cups of boiling water. Cover the pot and let it simmer for about 30 minutes.
Add the vegetables. After about an hour, add the turnips, carrots, and cabbage. Continue cooking.
Preparing the couscous:
Make sure the couscous is moist while the stew is cooking. Make the couscous mixture by adding two cups of cold water to it. Drizzle with 1/4 cup of olive oil and whisk.
Then steam the couscous. After the steam starts to rise from the pot, add the couscous to a steamer (or place the couscous in an additional dish on top of the soup) and let it steam for about 15 minutes.
Rest and cook: Remove the couscous from the heat and sprinkle with another two cups of ice water, a teaspoon of salt and a tablespoon of olive oil. Add the remaining vegetables (zucchini and pumpkin, as well as chickpeas) to the soup, and cook the couscous after another fifteen minutes of boiling.
Prepare the tafia (caramelized onions):
In another pan, sauté the sliced onions in butter (or oil) over low heat. Then add the other spices (black pepper and ginger, as well as cinnamon) with the sugar.
Add the raisins Add the soaked raisins, and cook until the onions are caramelized and golden, about 15 minutes.
How to serve:
Place the couscous on a large plate. Serve over the vegetables and meat you cooked in the soup. Serve with plenty of delicious meat broth and garnish with tahini (caramelized onions and raisins). Enjoy Moroccan couscous. It’s a wonderful combination of delicious lamb with hearty vegetables and sweet onions, perfect for an unforgettable Ramadan Iftar.
This recipe brings a taste of Morocco to your table, combining the warmth of spices with the health benefits of fresh ingredients, and is perfect for sharing with your loved ones during Ramadan.