Moroccan Couscous

Name: Moroccan Couscous
Total time: 18000 s
Yield: 4 people
Ingredients: 1.1 lbs beef; 2 carrots; 2 turnips; 2 zucchinis; 0.55 lbs pumpkin; 0.55 lbs cabbage; 1 small cup chickpeas, soaked overnight in hot water; 2 grated tomatoes; 1 bunch cilantro and parsley; 1 chopped onion; 1/2 teaspoon black pepper; 1/2 teaspoon ginger; 1/2 teaspoon turmeric; 1/2 small cup olive oil; Salt to taste; 1 tablespoon ghee; Water; 1.1 lbs semolina

Fatima Echchami @fati

المغرب

Moroccan Couscous

Fatima Echchami @fati

Saved

Ingredients

1.5 hours

4 people

1.1 lbsbeef
2carrots
2turnips
2zucchinis
0.55 lbspumpkin
0.55 lbscabbage
1small cup chickpeas, soaked overnight in hot water
2grated tomatoes
1 bunchcilantro and parsley
1chopped onion
1/2 teaspoonblack pepper
1/2 teaspoonginger
1/2 teaspoonturmeric
1/2small cup olive oil
Salt to taste
1 tablespoonghee
Water
1.1 lbssemolina

Saved

Steps

1.5 hours

1

Place the beef with the onion, salt, black pepper, ghee, and olive oil in a pot and sauté well over medium heat.
2

Add the grated tomatoes, remaining spices, water, and chickpeas. Let everything cook. After 15 minutes, gradually add the vegetables, starting with the carrots, turnips, and cabbage. Add the pumpkin and zucchini last, along with the hot pepper.
3

In another pot, steam the semolina in a couscous steamer after mixing it with a little water, oil, and salt for the first steaming.
4

Once it cools, sprinkle it with a little water and return it to the steamer for the second steaming.
5

Once it cools again, sprinkle it with a little water and return it to the steamer for the third steaming.
6

Place the semolina on a serving dish, pour the broth over it, and arrange the vegetables and meat on top.
7

Serve with glasses of buttermilk or yogurt.