Moroccan Couscous Recipe with Expertise
Moroccan couscous is one of the most famous dishes in Moroccan cuisine and is considered a traditional meal enjoyed on special occasions and holidays. In this article, I will guide you through the steps to prepare Moroccan couscous with expertise.
500 grams of couscous
1 kilogram of meat (you can use lamb, chicken, or beef)
2 medium-sized onions, chopped
3 cloves of garlic, minced
2 tablespoons of olive oil
Salt and black pepper to taste
Traditional Moroccan spices (such as saffron, turmeric, and ginger)
Assorted vegetables (such as potatoes, carrots, squash, and zucchini)
In a large bowl, place the couscous and a little water, and let it steam for 10 minutes. After that, fluff the grains with a fork, add more water and a bit of oil, and set it aside.
In another pot, heat the oil over medium heat and add the chopped onions and minced garlic. Stir the ingredients until they become golden in color.
Add the meat pieces to the pot and stir well until they are cooked and evenly browned.
Add traditional Moroccan spices, a pinch of salt, and black pepper to taste. Stir the ingredients well to allow the meat to absorb the flavor of the spices.
Add assorted vegetables to the pot and stir well to mix with the meat and spices.
Add water to the pot until it completely covers the vegetables and meat. Stir the ingredients and let them simmer over medium heat.
When the water boils, stir the ingredients well and fluff the couscous to ensure even distribution of heat.
Cover the pot and let the couscous cook over low heat for 20-30 minutes until the grains are tender and have absorbed the liquids.
Remove the pot from the heat and let it sit for 5 minutes before serving.
Present the Moroccan couscous in a serving dish, garnished with vegetables and meat. It can be served with harira sauce or hot sauce if desired.
These are the steps to prepare Moroccan couscous with expertise. Enjoy preparing this famous dish and share it with family and friends. Bon appétit!