How to Cook Couscous Moroccan

Steamed couscous is piled high with stewed meat and vegetables. very delicious! Omit the meat for a vegetarian couscous.
It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.
See How to Steam Couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time.
Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients
Buttermilk or Saycouk are traditionally offered afterward.

Preparation time: 30minutes                                  
Cooking time: 45 minutes

Ingredients ( Generously serves 4 adults ):

 


. 500g lamb

. 500 g of carrots

. 500 g turnips

. 250 g of gourd

. 2 courgettes

. 1 bowl of chickpeas soaked or fresh beans

. 2 tomatoes, peeled and seeded

. 1 onion

. 1/2 bunch coriander

. ginger

. 500 g of fine couscous

. warm water for semolina

. olive oil

. salt pepper

 

1/ In a pressure cooker put the meat, onion and tomatoes cut into pieces. Add the olive oil and spices. Pour a small glass of water.

2/ Let it simmer for 10 minutes, stirring occasionally, add the chickpeas and cover with water. Cook covered for 15 minutes.

3/ Meanwhile, peel the vegetables and cut them into medium sized pieces, wash the coriander and tie it.

4/ After 15 minutes of cooking, add at first the carrots, turnips and cilantro. Cook for 15 minutes paying attention to the water level, add if necessary.

5/ Put the zucchini and squash and cook 15 min. In a large bowl , place the semolina and add warm water gradually, working it well. We need all the semolina absorbs water and swells. Put a little salt.

6/ In a couscous, put the kettle on and have meal at the top for cooking with steam for 20 min. Repeat the operation a second time (water, steam cooking). Accompany your couscous with fermented milk.

couscous recipes vary according to season (vegetable garnish agree), regions or cities (in / with pork-never, of course-fish version dessert, etc) and there many couscous recipes that families !!!