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Traditional couscous

Couscous (traditional method)

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Course Main Course
Cuisine Moroccan

Equipment

  • 1 Couscoussier

Ingredients
  

  • 200 g couscous Coarse, not instant
  • 50 ml olive oil
  • 2 l water
  • 2 to 3 tsp salt
  • 2 tbsp soft butter
  • 500 g beef, on the bone lamb, or goat meat, large pieces on the bone can also be used
  • 1 large onion coarsely chopped
  • 3 fresh tomatoes peeled and coarsely chopped
  • 50 ml olive oil
  • 1 1/2 tbsp salt
  • 1 tbsp ginger
  • 1 tbsp pepper
  • 1 tsp turmeric
  • 1 handful parsley and coriander sprigs - tied into a bouquet
  • 2 tsp smen - Moroccan preserved butter - optional; reserve until end of cooking

Traditional Vegetables

  • 100 g dried chickpeas soaked overnight
  • 1/2 small cabbage cut in half or quartered
  • 2 medium turnips peeled and cut in half
  • 4 carrots peeled
  • 1 small tomatoes peeled, seeded and quartered
  • 1 small onion halved
  • 1 small acorn squash quartered
  • 2 courgettes trimmed, cut in half lenghtways

Instructions
 

  • Soak the dried chickpeas in a large bowl of water overnight.
  • Wash and prep your vegetables.

Make The Broth

  • Brown the meat with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
  • Add the soaked, drained chickpeas along with the parsley/coriander bouquet and about 1.5 l of water. Bring to a boil, cover, and cook over medium heat for about 30 minutes

Steaming The Couscous

  • Drizzle the oil over the couscous. Toss and roll the couscous around to distribute the oil evenly.
  • Add 100 ml of water and work it into the couscous in the same way--tossing and rubbing the couscous until it is well blended and there are no clumps.
  • Transfer the couscous to a lightly oiled steamer basket. Place the basket on the couscoussier and steam for 15 to 20 minutes.
  • Add the cabbage, onions, tomatoes to the couscous. Steam for a further 15 to 20 minutes.

Finish The Broth

  • While the couscous is steaming for the final 20 minutes, add the turnips and carrots to the broth; cover and cook for 15 minutes.
  • Add the remaining vegetables to the pot. Top with a little water if the level has dropped below the vegetables. Taste and adjust seasoning - it should be well flavoured. Cook for a further 10 minutes.

Serving The Couscous

  • Turn the couscous out into abowl and work in the butter.
  • Add the smen (if using) to the broth in the pot and swirl to incorporate.
  • Work about 100 ml of the broth into the couscous. Arrange the couscous on a deep serving platter. Make a large indentation in the middle to hold the meat.
  • Retrieve the meat from the pot and place in the center of the couscous. Top it with the cabbage and squash or pumpkin. Retrieve the other vegetables from the broth with a slotted spoon and arrange all around meat in pyramid fashion. Garnish with the chickpeas, chilli peppers and chopped coriander
  • Drizzle several cups of broth carefully over the couscous. Offer the remaining broth in bowls on the side.

Notes

Optional Veggies
2 or 3 chili peppers
1 cup fresh or frozen fava beans
2 or 3 sweet potatoes, peeled and cut in half
1 bottle gourd, peeled, cleaned and cut into large pieces
Keyword couscous