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Moroccan Couscous

Ingredients

1 kg of medium couscous

1kg of veal shank

4 onions, 3 tomatoes

1 handful of chickpeas soaked the day before

1 medium-sized white cabbage

500 g red squash

3 turnips

2 eggplants (optional)

3 carrots, 2 peppers

a little flour

1 bunch of chopped coriander

200g butter (broth + semolina)

1/2 teaspoon of saffron

salt pepper

Preparation

In a couscous pot, pour the meat cut into quarters, 2 sliced onions, the chickpeas soaking the day before, the cabbage chopped into pieces, 100 g of butter, saffron, pepper, and salt. Pour 6 liters of water over it.

Let it boil. Place the couscous steamer filled with rolled couscous on the heating pot. Seal the two utensils with a piece of cloth soaked in a mixture of flour and water, so that the meat only escapes from the top.

After the steam escapes, let it cook for half an hour. Then take the couscous, pour it into the "gsaa", smash it gently with a ladle to separate the grains, let it cool, sprinkle it with cold water, aerate it, and sprinkle it until the swelled grains are soaked with water. Let it sit to absorb all the water.

Meanwhile, about an hour before serving, in the pot remaining on the heat, lay the tomatoes and the unpeeled eggplants cut into quarters, add the onions, peeled and sliced lengthwise carrots and turnips, spicy peppers, and chopped coriander.

Cook separately, in a little liquid, the squash sliced into quarters.

Check the seasoning of the broth and half an hour before dinner, put the couscous back in the top of the steamer, set it back on the boiling pot, and close the two vessels again. When the steam disappears from the couscous, remove it and pour it into the "gsaa", Add the butter, mix well, and pour as much broth as the couscous can take while stirring.

Then lay it in a big circular dish, molding it into a dome. Make a well in the middle where you put the meat and veggies.

Serve the Moroccan couscous immediately with additional broth for those who want it fully moistened.

Tag : Argan, baklawa, batbout, beignet, brick, briouate, cake, chebakia, chorba, couscous, crepes, gateau, gratin, harira, kefta, mechoui, msemen, pain, pastilla, Ramadan, salad, seffa, sellou, soup, taboule, tajine, chicken tajine, tride, zaalouk, and zlabia.