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Moroccan Couscous
2023-12-04
https://www.metro.ca/userfiles/image/recipes/couscous-marocain-12247.jpg
PT30M
PT2H00M
PT2H30M
In a bowl, place the couscous, 45 ml (3 tablespoons) of oil, and 250 ml (1 cup) of cold water. With your hands, mix the couscous so that each grain is coated. Place it in the steaming section of a medium-sized couscous pot.Over medium heat, heat 60mL (1/4 cup) of oil in the couscous pot. Brown the lamb and onions. Add the ginger, turmeric, paprika, salt, pepper, and coriander. Cook for 6 minutes, stirring occasionally.Add the tomatoes and cook for 35 minutes. Pour boiling water into the couscous pot.When the broth simmers, place the filled couscous container on top of the couscous pot. Do not cover.Count 15 minutes of cooking from the moment steam escapes from the couscous pot.Transfer the couscous to a large bowl and add 500 ml (2 cups) of cold water.Using a fork, stir the couscous to separate the grains.Return the couscous to the couscous pot and, using the handle of a wooden spoon, create a hole in the center of the couscous to make a chimney.Let it rest for 15 minutes.Transfer the couscous back to a large bowl and add another 500 ml (2 cups) of cold water.Using a fork, stir the couscous again to separate the grains.Let it rest for 15 minutes.Return the couscous to the pot and set aside.When the meat easily falls off the bone, add the vegetables, chickpeas, and chili, and reduce to medium heat.Cover and cook for 30 minutes.Place the container back on the couscous pot, turn off the heat, cover, and let it rest for 15 minutes.Moisten the couscous with 500 ml (2 cups) of broth and mix.Place the couscous in a large serving dish with the meat and vegetables.Garnish with coriander.Serve with the broth and buttermilk.Source : Amine Laabi
4-6
0
0
0
0
2 lb (1 kg) of medium couscous
3 tablespoons (45 mL) d'of olive oil + 60 mL (1/4 cup)
1 cup (250 mL) of cold water + 1 liter (4 cups), divided
2 1/3 lb (1,2 kg) of lamb shoulder , boneless, cut into 3 pieces, and partially trimmed
2 small onions, chopped
2 teaspoons (10 mL) of ground ginger
2 teaspoons (10 mL) of ground turmeric
1/2 teaspoon (2.5 mL) of paprika
4 teaspoons (20 mL) of salt
1 tablespoon (15 mL) of freshly ground black pepper
1 bunch of fresh coriander
2 small tomatoes, chopped
5 cups (1,125 L) of boiling water
1/4 of white cabbage
6 small turnips (or 3 medium ones cut in half), peeled
3 whole zucchinis (or 6 mini zucchinis)
6 medium carrots, peeled
3 potatoes, peeled and cut in half
1 can (540 mL) of chickpeas, rinsed and drained
1 whole red chili pepper
fresh coriander leaves
buttermilk
Moroccan Couscous
4-6
Main course
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME
Ingredients
-
2 lb
(1 kg)of medium couscous
-
3 tablespoons
(45 mL)d'of olive oil + 60 mL (1/4 cup)
-
1 cup
(250 mL)of cold water + 1 liter (4 cups), divided
-
2 1/3 lb
(1,2 kg)of lamb shoulder , boneless, cut into 3 pieces, and partially trimmed
-
2
small onions, chopped
-
2 teaspoons
(10 mL)of ground ginger
-
2 teaspoons
(10 mL)of ground turmeric
-
1/2 teaspoon
(2.5 mL)of paprika
-
4 teaspoons
(20 mL)of salt
-
1 tablespoon
(15 mL)of freshly ground black pepper
-
1
bunch of fresh coriander
-
2
small tomatoes, chopped
-
5 cups
(1,125 L)of boiling water
-
1/4
of white cabbage
-
6
small turnips (or 3 medium ones cut in half), peeled
-
3
whole zucchinis (or 6 mini zucchinis)
-
6
medium carrots, peeled
-
3
potatoes, peeled and cut in half
-
1 can
(540 mL)of chickpeas, rinsed and drained
-
1
whole red chili pepper
-
fresh coriander leaves
-
buttermilk
Preparation
In a bowl, place the couscous, 45 ml (3 tablespoons) of oil, and 250 ml (1 cup) of cold water. With your hands, mix the couscous so that each grain is coated. Place it in the steaming section of a medium-sized couscous pot.
Over medium heat, heat 60mL (1/4 cup) of oil in the couscous pot. Brown the lamb and onions. Add the ginger, turmeric, paprika, salt, pepper, and coriander. Cook for 6 minutes, stirring occasionally.
Add the tomatoes and cook for 35 minutes. Pour boiling water into the couscous pot.
When the broth simmers, place the filled couscous container on top of the couscous pot. Do not cover.
Count 15 minutes of cooking from the moment steam escapes from the couscous pot.
Transfer the couscous to a large bowl and add 500 ml (2 cups) of cold water.
Using a fork, stir the couscous to separate the grains.
Return the couscous to the couscous pot and, using the handle of a wooden spoon, create a hole in the center of the couscous to make a chimney.
Let it rest for 15 minutes.
Transfer the couscous back to a large bowl and add another 500 ml (2 cups) of cold water.
Using a fork, stir the couscous again to separate the grains.
Let it rest for 15 minutes.
Return the couscous to the pot and set aside.
When the meat easily falls off the bone, add the vegetables, chickpeas, and chili, and reduce to medium heat.
Cover and cook for 30 minutes.
Place the container back on the couscous pot, turn off the heat, cover, and let it rest for 15 minutes.
Moisten the couscous with 500 ml (2 cups) of broth and mix.
Place the couscous in a large serving dish with the meat and vegetables.
Garnish with coriander.
Serve with the broth and buttermilk.
Source : Amine Laabi
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
