Moroccan Couscous with Vegetables
Equipment
Ingredients
Broth Ingredients
veal meat (cut into pieces)
1000 g
tomato (quartered)
3 piece
onion (sliced)
2 piece
tomato paste
1 tbsp
sunflower oil
80 ml
Moroccan couscous spice mix
1 tbsp
salt
1 tsp
water
3000 ml
chickpeas (soaked)
120 g
cilantro
2 bunch
white turnip (peeled, quartered)
350 g
yellow turnip (peeled, quartered)
350 g
carrot (peeled, quartered)
500 g
cabbage (quartered)
500 g
pumpkin (peeled, cubed)
500 g
hot chili pepper
1 piece
Couscous Ingredients
medium couscous
750 g
sunflower oil
1 tbsp
salt
1 tsp
water (boiling)
1000 ml
fermented butter
1 tsp
Instructions
Prepare and brown the meat
Cut the veal into pieces and brown it in a large pot over low heat with oil, onion, 2 tomatoes, and tomato paste.
Add water and spices
Add water, couscous spices, soaked chickpeas, and a bunch of cilantro to the pot.
Cook the meat and add vegetables
Simmer the meat for about 1 hour. Halfway through cooking, add cabbage quarters, carrots, and turnips. When the meat is nearly done, add pumpkin, remaining tomato, and chili pepper.
Prepare and hydrate couscous
Place couscous in a large dish, sprinkle with water, work with hands to moisten and separate grains, cover and let rest.
Steam the couscous
Oil the inside of the couscous steamer, place couscous inside, steam over boiling water for 15 minutes. Remove, fluff with oil and salted water, work grains with fingers, let rest, repeat steaming process twice.
Finish and serve
Coat hot couscous with fermented butter, arrange on serving plate, make a well in the center, drizzle with hot broth, then arrange meat and vegetables in the center. Serve very hot.
Original recipe
Storage
Store broth and couscous separately. Reheat couscous with a little broth to restore moisture.
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