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Moroccan couscous

October 1, 2022
in Food, Top Articles
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Couscous is one of the most famous dishes in Morocco and is characterized by distinct and good flavours.

Ingredients

– Lamb meat: 1 kilo (cut into medium-sized pieces)

Couscous: half a kilo

Onions: 2 tablets (sliced)

Tomato: 2 tablets (cut into cubes)

Parsley: a bunch

Carrots: half a kilo (cut into large pieces)

Turnip: half a kilo

Cabbage: a quarter of a grain (small)

Zucchini: 4 pieces

Pumpkin: half a kilo

– Hummus: can (boiled and drained)

Hot red pepper: 2 pods (optional)

Olive oil: half a cup

Salt: a teaspoon

Black pepper: a teaspoon

Ginger powder: 1 teaspoon

Turmeric: a teaspoon

Saffron: 1/4 teaspoon (dissolved in water, optional)

Water: 4 cups (boiled)

Onions: 3 grains (sliced, steak amounts)

– Butter: a tablespoon (or vegetable oil, the amounts of evaporation)

– Raisins: half a cup (washed and soaked in cold water for a quarter of an hour, the amounts of the mixture)

Black pepper: a quarter of a teaspoon

Salt: half a teaspoon

Ginger: half a teaspoon

Cinnamon: half a teaspoon

– Sugar: a quarter of a teaspoon (taffy amounts)

How to prepare

1. Fry the onions in the oil, then add the meat and spices, stir well, add the tomatoes, then the boiling water, cover the pot for 1/2 hour, then add the carrots, turnips and cabbage.

 

2. At the same time, we prepare the couscous by sprinkling two cups of cold water with mixing, then pouring a quarter cup of olive oil.

 

2. After the steam rises from the couscous pot, add the couscous, and let it evaporate for 1/4 hour.

 

3. Lift the pot from the fire, sprinkle the couscous with two cups of cold water, a teaspoon of salt, and a tablespoon of olive oil, and add the rest of the vegetables in the pot, then the couscous and let it evaporate for another quarter of an hour.

 

4. Meanwhile, we prepare the dumplings: fry the onions in oil, butter, or a mixture of both, then add the spices and leave the onions over a low heat for 1/4 hour. Then add the raisins and continue to stir until the onion becomes golden, and the couscous is served in a large dish with the addition of meat sauce, vegetables and onions.

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