The moroccan Vegetable Couscous is prepared in every friday, in which Families gathered around the table to eat this tradional moroccan dish with vegetable and lamb.

First You will need :

INGREDIENTS

  • A couscous pot.
  • 500 g of medium couscous.
  • 1 kg of lamb meat.
  • 1 onion, chopped.
  • 4 carrots, peeled cut lengthwise.
  • 3 turnips, peeled and cut lengthwise.
  • 2 medium squares of pumpkin.
  • Some roughly chopped cabbage.
  • 2 zucchinis.
  • 1 cup of chickpeas, tinned or soaked overnight.
  • 2 tomatoes, grated.
  • 1 tablespoon of Ghee.
  • 1 teaspoon of black pepper.
  • 1 teaspoon of turmeric.
  • 1 teaspoon of salt.
  • 1 teaspoon of ginger.
  • Pinch of saffron threads.
  • ½ cup of olive oil or sunflour oil.
  • Enough water.

INSTRUCTIONS

  1. In the couscous pot, pour oil and onion, meat and cook for 5 minutes on a medium heat.
  2. Add chickpeas, carrots, turnips and spices , and water to cover the vegetables , let cook for 45 minutes.
  3. Zucchini and pumpkin, tomatoes, roughly chopped cabbage may be added later becaus they don’t take a long time to be cooked.
  4. Leave the pot on medium heat until boiling.
  5. Meanwhile, you can start preparing your couscous.
  6. Put couscous in large plate or what morrocan’s called Gasaa (Moroccan couscous plate). sprinkle with 1/4 liter of water and separate the grains by gently rubbing them between .
  7. Place couscous inside the steamer and put it on the boiling couscous pot. The steam will rise from the couscous.
  8. Let couscous steam for 15 minutes and remove it into a large bowl, and separate the grains again by rubbing them gently with fork while.
  9. Sprinkle some cold water, separate the grains.
  10. Return the couscous in the steamer to steam again for about 45 minutes.
  11. Decant the couscous into the large bowl and sprinkle some cold water, for the last time, and gently break all the lumps with a fork and let rest for 10 minutes.
  12. Add 2 tablespoon of oil, ghee, and a pinch of salt to the couscous and mix well.
  13. Replace the couscous in the steamer and put it on the pot.
  14. Steam until the steam rise from the top for 5 minutes.
  15. When the couscous be ready , put it in a large dish”gasaa” , and add the meat in the middle, then place the vegetables decoratively on top of the couscous. Add sauce till it is soaked enough.