Hi Steemit family,
Today I am gonna take you away with me to Morocco where the flavors and harmony of dishes, with one of the most famous recipe "the delicious couscous"!!!
Serve 4 to 6
INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 large onion chopped (200gr)
600 gr braising beef or lamb (off the bone),
250 gr canned chickpeas (or 125 gr dried chickpeas soaked in cold water overnight), drained.
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon ground black pepper
1 coriander bouquet, tied
2 tomatoes, seeded and chopped in 2 cm large pieces
1 small cabbage (600gr), quartered through the base
300 gr turnip, peeled and cut into 3 cm lengths
3 carrots (300 gr), scraped and cut into 4 cm lengths
200 gr zucchini cut into 5 cm lengths (not necessary for baby courgettes)
600 gr butternut squash or pumpkin, seeded if necessary and cut into large chunks
1 teaspoon Smen (fermented salted butter)
For the couscous:
4 cups couscous (650 gr)
4 cups cold water (780 ml)
1 teaspoon salt
2 tablespoons olive oil
METHOD
• In a large casserole of minimum 5 litres capacity (we usually use couscoussier but you can use a casserole), heat the olive oil over medium heat and add in the onions, the meat, the spices, salt, pepper and half of the tomato pieces. Turn the meat occasionally until lightly browned, about 10 min.
• Add 1.5 litres of water and the chickpeas. Bring to the boil, reduce to medium low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50 min.
• Prepare the vegetables and set aside.
• Carefully discard the coriander bouquet and place the cabbage, turnip and carrots in the broth, cover the casserole with a lid and let it simmer for 35 min. Make sure the vegetables don't stay at the surface and are well inserted in the broth, otherwise they might not cook evenly.
• Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the zuchini and butternut pieces. Cover with a lid and cook for 20 minutes until fully cooked. Flip the courgettes and butternut halfway through cooking. The reason why we cook the zuchini and the butternut separately is because once cooked, they become very fragile and they might break if you cook them in the broth with the rest of the vegetables.
• At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary and the smen( fermented salted butter.
• Now is a good time to start preparing the couscous: (We ususally steam it on a coucoussier but I'll give you an easy way to do it):
To serve, place warm couscous grains in a plate and top with meat, vegetables and some tablespoons of the broth to make it moist.
Enjoy!!!!
