Moroccan Couscous With Meat and Vegetables

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 Royale Couscous 

I had promised you my couscous recipe,  a recipe that is not very complicated but that requires a lot of organization and rigor. After a few couscouses made, 

you will become a pro of this dish.

Preparation                       Cooking                        Portion(s)

 40 minutes                        60 minutes                  8 servings 

⚜️This Moroccan specialty is a national dish appreciated by everyone

it is often prepared on Friday for the prayer of that day and shared 

between neighbors. It is also made for both happy and tragic events.

✔️The couscous is also a dish consumed in North Africa by neighboring 

countries, each prepares it in its own way according to family recipes and 

the choice of ingredients. There is a wide variety of couscous: "Bidaoui" 

with 7 vegetables, with grapes and onion confit, chicken, lamb, green 

vegetables, K'dra, Khlii (dried salted meat), milk, "belboula" couscous 

(with barley semolina) ... You are spoilt for choice.

⚜️To make a Moroccan-style good couscous and have an authentic

 taste like in morocco, it is important to respect certain rules:

✔️Use a (couscousier) steamer dish, in order to cook the broth in the pot and 

the couscous semolina in the steaming utensil. The semolina is better 

prepared this way, it is more digestible and lighter without forgetting

 that it reveals good flavors brought by the broth.

✔️To do this use "medium" couscous semolina not pre-cooked. 

You can find it in grocery stores or oriental butcher stores. Otherwise, 

use pre-cooked semolina but reduce the time of its steaming by 4

 to 2 steps (see below).

✔️Do not mix meats, choose only one variety. Chicken is very 

suitable as well as lamb (mouse, shoulder...), veal (shank...)..... 

The couscous with fish is a Tunisian specialty, the couscous 

is not steamed but inflated with the red broth spiced with Harissa.

✔️ Use fresh vegetables that you will prepare yourself. It depends on your

 taste and the season, you are free to vary the pleasures. You can if you 

wish to prepare couscous with the rest of the vegetables you have, the 

quantity of vegetables is also a matter of taste. Some people like

 couscous well garnished with vegetables while others only have the 

semolina and broth.

✔️ Don't overuse spices, couscous is a matter of meat and vegetables,

 only these ingredients give a very good taste. Only Rass El hanout, pepper, 

saffron, pepper, and ground ginger are tolerated as spices for vegetable 

couscous. As for couscous with raisins or other sweets, cinnamon 

can be added. Garlic should not be added.

✔️ Respect the cooking time of each ingredient, if you run out of time in

 front of you, drop it and do it another day.

✔️ To taste in the same dish, it is a convivial dish, do not take away its charm.

   🚩Ingredients : 

*For the broth :

       ✔️1 kg of mutton shoulder

      ✔️1 small bunch of flat coriander

      ✔️4 tablespoons of neutral oil

      ✔️1 tsp Smen (special rancid butter)


      ✔️1 tsp ginger powder 

      ✔️1 tsp cinnamon powder

      ✔️2 cinnamon stick 

      ✔️¼ tsp black pepper


   4 large carrots, 2 zucchinis, 4 different categories of turnips, 3 baby marrow,

 1 small piece of pumpkin, beans. And if you want to vary: white cabbage, 

bell pepper, A large glass of dry chickpeas (soaked overnight )

eggplant (be careful it colors the sauce), 1 to 2 tomatoes ...About 4 L of water

*Spices for vegetable broth :

        1 teaspoon black pepper, 1 teaspoon ginger,  1/2 teaspoon saffron pistils, 

                          1 teaspoon ground ginger, a Knorr type stock cube,

 2 white onions a very sweet chili bell pepper type small green bell pepper called

 "hot bell pepper" and salt.

*For the couscous semolina:

      ✔️1 kg of medium couscous

      ✔️4 to 6 tablespoons of olive oil

      ✔️1/2 L of water at a warm temperature


      ✔️Smen (special rancid butter)

      🚩Instructions :

     *Preparation of the broth :

✔️Put the oil in the couscousier pot, heat, and then add the meat cut into 

large pieces.

Incorporate the two onions cut into large strips, the bunch of parsley, the

 spices, and mix. To make seize a few moments, it is necessary that the 

meat colors slightly but not too much, contrary to the tagine.

✔️Add chickpeas and hot bell pepper.

*suggestions :

I soak the chickpeas the night before in warm tap water about one night. 

The next day I drain them and put them in a large bag and put them in the

 freezer until the time comes. It doesn't spoil the taste and it's so convenient.

✔️Mix, then sprinkle with water, covering all the meat generously. Cover and

 leave to cook while preparing the vegetables and semolina.

✔️Meanwhile, clean and peel the vegetables and cut them into large pieces.

✔️For example carrot and zucchini once widthwise and then once lengthwise. 

The potato and turnip in four lengthwise, leave the beans like this, cut the 

pumpkin into medium pieces, cut the cabbage into large quarters

 (incorporate it first).

✔️As soon as the meat is half melting and detaches from the bone. Add the

 turnip and the carrot, count 15 minutes, and then add the rest of the

 vegetables, count 15 minutes cooking time.

✔️The pumpkin is cooked separately in a saucepan with a ladle of broth

 and a ladle of water.

✔️Taste and adjust the seasoning.

*suggestions :

✔️Do not mix your broth, let it cook this way making sure that there is

 plenty of broth covering the meat and vegetables even at the end of cooking.

✔️The meat must be very melting, well cooked. Vegetables should also be

 cooked without puréeing them.

*Preparation of the couscous semolina :

✔️In a very large salad bowl (here in bamboo), put the couscous, salt, and

 a good drizzle of olive oil.

✔️Mix with your fingers (not with your whole hand) to coat the seeds. 

Sprinkle with a little water little by a little while mixing.

✔️The couscous is moisturized in this way, otherwise, it would be dry and would not cook.

✔️The seeds detach, roll, and have a wet effect.

✔️Then place the couscous semolina on the top of the previously heated 

couscous maker over the broth.

✔️ the two parts of the couscous maker with the help of a gasket 

(I'm talking about it here) or, if not, with the help of a rolled plastic bag or 

a tea towel.

✔️You can either cover the couscous or leave it like this. For my part, 

I cover it to take full advantage of the rising steam.

*suggestions :

✔️Prepare a damp cloth soaked in a paste made of flour and water.

 It will allow you to sauté the two utensils without letting the steam escape.

✔️You can opt for a simpler method which consists of rolling a plastic bag

 into a sausage roll and then tie the two utensils together by tying the bag.

✔️After a few minutes of cooking (about 15 min), remove the couscous 

and place in a large dish (usually a Gasaâ, an earthenware dish, is used).

✔️Sprinkle with a little water and stir with a wooden spoon

      or your hands to aerate the seeds. Beware it is very hot!

*suggestions :

 Don't put in a lot of water, just the right amount, i.e. small handfuls at a time.  

Roll the seed well, otherwise you may get dumplings. If this is the case, throw

 away these small dumplings which will not come off anymore.

✔️Put back in the top of the (couscousier) and repeat the operation 3 to

 5 times after 15 to 20 minutes, as soon as the( couscousier) is cooked. 

Do not hesitate to taste it. At the last step, add 1/4 teaspoon of Smen or 

rancid butter to flavor and give a subtle taste.

*suggestions :

sprinkle your couscous with a small ladle of broth and mix,

 it will soak up all the flavors.

*For plating

✔️Dome the cuckoo clock in a large hollow dish. Make a well in the center. 

Sprinkle all the couscous of broth, count approximately 3 good ladles.

✔️Place the meat in the center, decorate with vegetables in a homogeneous way: a carrot, a zucchini, a potato... Finish with the pumpkin and chickpeas.

 Baste again with stock. Place the rest of the stock in a bowl to serve at the table.

✔️Serve immediately, very hot. Serve with Harissa, fermented or curdled milk.

Here Is How To Prepare It 


                                                                    Enjoy it...Bon appetit 

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