Moroccan Couscous With Meat and Vegetables

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Ingredients

Adjust Servings:
1 Kg Couscous
1 Kg Meet
1 Cup olive oil
as desired Salt
1 teaspoon Black pepper
1 teaspoon Ginger
1 teaspoon Saffron powder
1 teaspoon Ghee
1 Cup Water
1/2 Kg Carrots
1/2 Kg Zucchini
1/2 Kg Red gourd
1/2 Kg Cabbage
2 Onions
2 Tomato
1 Bouquet Coriander
1 Bouquet Parsley
100 G Chickpeas

Nutritional information

360
27.7 g
28.8 g
2.2 g
985.0 mg
515.9 mg
Potassium

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Moroccan Couscous With Meat and Vegetables

Cuisine:

Couscous is originally a Berber dish

  • 2 Hours
  • Serves 4
  • Medium

Ingredients

Directions

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An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends.

Steps

1
Done

Put the pieces of meat, onions and tomatoes in the saucepan designated for them, pour the oil, sprinkle with salt, black pepper, saffron and ginger, add ghee, stir this mixture well, then pour two liters of water in it and cover the pot.

2
Done

After the mixture boils, remove the lid and add: chickpeas, carrots, cabbage, zucchini, red squash, coriander, parsley and a little water, and put the mixture on a low heat.

3
Done

Put the couscous in a dish and pour half a liter of salted water on it and stir well before adding two tablespoons of oil, then transfer it to its own bowl and put it over the vegetable pot and cook on a low heat.

4
Done

When the steam rises intensely from the couscous pot, remove it from the heat and place it in a dish, then pour a quarter liter of cold water over it, stirring well before returning it to its container.

5
Done

Repeat this process several times, until the couscous is cooked, then brush with a little butter and pour it into a round and hollow dish in the middle to put the pieces of meat in it, cover with vegetables and water it with broth and serve it hot.

mrhusev

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