Moroccan Couscous with Vegetables
Moroccan Couscous with Vegetables – an authentic Moroccan dish featuring fluffy steamed couscous topped with tender meat, seasonal vegetables, and a rich, aromatic broth.
Ingredients
- couscous grains 3 cup
- lamb or chicken 800 g
- carrots, chopped 3 piece
- zucchini, chopped 2 piece
- pumpkin or butternut squash, chopped 200 g
- soaked chickpeas 0.5 cup
- onion, finely chopped 1 piece
- ground ginger, turmeric, and cinnamon 1 tsp each
- butter or smen (clarified butter) 2 tbsp
Instructions
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1
Simmer the meat with the onion, spices, and chickpeas in plenty of water until the meat begins to tenderize.
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2
Add the carrots and pumpkin first, as they take longer to cook, then add the zucchini later so it does not become mushy.
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3
Moisten the couscous grains with a little water and oil, gently rubbing them between your hands to break up clumps, then steam over the simmering pot (or prepare according to package directions) until tender and fluffy.
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4
Toss the steamed couscous with butter, then mound it onto a large serving platter, arrange the vegetables and meat on top, and ladle the hot broth over to taste.
