The Healthy Recipe - Couscous

Hi steemians, hope you are doing great.

If the Italians consider "pizza" as their country's gift to the world cuisine, couscous is the gift of the Maghreb countries to the world. This dish is considered the most famous in the region

Characteristics of the couscous dish

The couscous dish in Morocco is among the most important traditional dishes that are prepared on almost all occasions, and it is a basic meal every Friday after the end of the prayer.

Moroccan couscous is served hot in a dish made of clay called "Kasaa". It can also be prepared with several types of couscous grains. Morocco has excelled in several types of the same dish, such as coarse and thin semolina couscous, barley couscous or "bulboula", couscous "ilan" (millet grains), corn couscous or "badaz", soy couscous and "Bouzkari" date couscous, which is mainly produced in the desert.....etc

Also, the methods of preparing it differ according to each region. For example, in central Morocco, Moroccans cook couscous "the seven vegetables", which is the most widespread, and it is prepared with seven types of vegetables. This is the one I'll present to you today.

• Ingredients :

Couscous: 1 kilo
Chicken : 1 kilo
Olive oil: 1/2 cup
Salt, to taste
Black pepper: one teaspoon
Ginger: one teaspoon
Saffron powder: one teaspoon
Ghee: a teaspoon (optional)

Water: 2 liters
NB : water should be warm

Carrots: half a kilo (cleaned and cut lengthwise)
Zucchini and /or red squash: half a kilo (cleaned and cut lengthwise)
Cabbage: half a kilo (chopped)

Onions: 2 pieces (chopped)
Tomatoes: 2 pieces
Coriander/Parsley: bunch
Chickpeas: 100 grams (optional)
Turnip : half a kilo (cleaned and cut lengthwise)

• How to prepare

1. Put the pieces of meat, onions and tomatoes in the saucepan designated for them, pour the oil, sprinkle salt, black pepper, saffron and ginger, and add ghee. Stir this mixture well, then pour two liters of water into it, and cover the pot

2. After boiling the mixture, remove the lid. Add the chickpeas, carrots, cabbage, zucchini, red squash, coriander, parsley and a little water, while bringing the mixture to a simmer.

3.Place the couscous in a plate, and pour half a liter of salted water over it, stirring well, before adding two tablespoons of oil. Transfer to its bowl, place over a saucepan of vegetables, and cook over low heat.

4.When the steam rises intensely from the couscous bowl, it is removed from the heat, the couscous is placed in a plate, then a quarter liter of cold water is poured over it, stirring well, before it is returned to its bowl.

5.This process is repeated three times, until the couscous is cooked. Then, brush with some olive oil or butter (don't use butter if you want to keep it healthy)

6.It is poured into a round dish, hollowed out in the middle, in which pieces of meat are placed, covered with vegetables, and watered with broth. It is served hot.