Traditional Moroccan couscous with tender meat, aromatic spices and a variety of vegetables - a hearty and nutritious dish that captures the soul of North African cuisine.
Ingredients
500 g meat
2 tsp olive oil
1 piece onions
1 tsp tomato paste
4 stalks coriander
4 stalks parsley
200 g chickpeas
1 piece tomatoes
1 piece zucchini
1 piece rutabaga
300 g Hokkaido pumpkins
3 pieces potatoes
3 pieces carrots
1.50 tsp salt
0.50 tsp ground ginger
0.50 tsp turmeric
0.50 tsp ground pepper
500 g couscous
500 ml water
100 g butter
Preparation
Soak chickpeas overnight, then drain them in a colander.
Peel and chop the onions. Wash and cut the vegetables. Carrots, potatoes, turnips and zucchini best cut in half lengthwise and cut into 10 cm long pieces. The pumpkin is coarsely cut.
Cut the meat into pieces.
Heat some oil in a large pot and sauté the meat with the onion until translucent, stirring constantly. Add spices, chickpeas, tomato paste and the water or broth and simmer everything over low to medium heat for about 1-2 hours.
Wash cilantro and parsley, shake dry.
Add the prepared vegetables with longer cooking time carrots, rutabaga, potatoes and tied cilantro and parsley in the pot.
These ingredients are poured hot water and brought to a boil over medium heat.
Meanwhile, prepare the couscous, pour the hot broth or water on the couscous and let it swell with the lid closed. After 10 minutes, loosen the couscous with a fork and add the butter.
Add vegetables with shorter cooking time to the pot (squash, zucchini and tomatoes piece) leave everything on moderate heat until soft.
Season the sauce and mix the finished couscous with the vegetables, put the meat on top and pour some sauce and arrange on a platter.
