Moroccan couscous with vegetables and meat

Couscous with vegetables and meat is a very famous dish in morocco. it is served basically in friday lunch. Here is the traditional way to make it

Ingredients:

• 1 lbs of beef or lamb meat (0.5 kg)
• 1 tomato
• 4 oz soaked chickpeas overnight in water and drained
• 1 lb red pumpkin (0.5 kg)
• 0,5 lb green pumpkin
• 0,4 lb Carrot
• 2 medium onions
• 1/2 lbs Couscous
• Clarified butter (ghee)
• 2 tsp black pepper
• 2 tsp turmeric
• 8 tsp olive oil
• 4 tsp vegetable oil
• 2 tsp ground ginger

How to prepare :

couscous:

The couscous should be steamed three times

We put the couscous in a bowl, sprinkle it with water (about a large cup), and let it absorb it. We then grease it with 4 tsp of vegetable oil, toss and roll to spread oil evenly, finally get rid of exceeded water.

The first steam

We let the couscous rest for about 20 minutes till it absorb the remaining water and let it steam in a couscoussier or in a steam cooker for about 15 min or till it gets foggy

The second steam

Put back the couscous in a bowl or in a "gasaa" which is the plate where the couscous is served in morocco like in the cover picture. sprinkle it with about 1 cup and half of water and 2 tsp of salt stir to distribute water evenly. Let it rest for about 30 minutes.

This time can be saved to prepare veggies and prepare the couscous broth

once it rest we put it back to the steam cooker for about 15 min or till it gets foggy

The third steam

We sprinkle it for a third time with water and salt, grease it with olive oil and return it to the couscous to steam for the third and final time. Again, we wait for about 15 min or till it gets the steamer gets foggy

Couscous broth:

Place the meat in a pot, add the choped onions, black pepper, turmeric, ground ginger, and olive oil. Leave it over low heat, adding half a cup of water until it turns brown, and keep stirring

Add the chickpeas, and water (1/4 gallon approx) and leave it on the heat till meat is cooked a little.

Add carrots, After 20 minutes, add the red pumpkin, green pumpkin, a crushed tomato and the clarified butter.

Leave it over the heat until all the vegetables are cooked. (Add an amount of water until the vegetables are covered with water)

Serve

We put the couscous first in the dish or gasaaif you have it, pour meat or lamb first and cover it wih veggies like the cover picture. Enjoy ​