Prepare royal couscous the Moroccan way with seven vegetables

 Prepare royal couscous the Moroccan way with seven vegetable 

Royal couscous 

An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.

  broth ingredient 

•  1kg of veal
•  3tomatoes
•  2onions
•  1tablespoon of tomato concentrate
•  8cl sunflower oil
• teaspoon black pepper
•  1teaspoon of ginger powder
•  1teaspoon of turmeric
• Quarter of a teaspoon of free saffron
• salt according to the duke
•  120grams chickpeas, soaked in water
•   3liters of water
• 2small bunches of coriander 
•  350grams of white turnip
•  350grams of yellow turnip
•    500grams of carrots
•  500grams of cabbage
•  1hot pepper 

couscous ingredients

•  750grams of medium-sized couscous
•  1tablespoon sunflower oil
•  75cl of water 
•  1tablespoon of butter
•  1small spoon of salt

How to prepare the broth

1.  Cut the meat into pieces.  In a saucepan over a low heat, brown the pieces of meat in the oil with the onions, 2 tomatoes and the centerate of the tomatoes.  Add water, turmeric, black pepper, ginger powder, saffron, chickpeas and coriander bouquet
2. When the meat is half done, add the cabbage pieces, carrots and turnips
3. When the meat is almost cooked, add the pumpkin (red squash), the remaining tomatoes and the chili pepper.
4. When the meat and vegetables are cooked, remove the pot from the fire 

Preparing the couscous 

1. The couscous is placed in a large bowl and watered with a glass of water.  Mix the couscous by hand to wet all the couscous grains and separate them from each other
2. Cover the couscous with a clean cloth and let it rest for a few minutes until the couscous absorbs the water.
3. Grease the kaskas (steam pot) with a little oil, then put the couscous in it.  The kaskas is placed over the pot, which is half filled with boiling water.  When the steam begins to come out of the couscous, we prepare for 15 minutes, then remove the couscous from the pot and empty the couscous into a bowl.
4. Paint the couscous with oil and water it with a large glass of salted water.  Separate the couscous grains by hand.  Leave the couscous rest for a few minutes to absorb the full amount of added water.
5. The process is repeated twice until the couscous swells, matures and becomes moist.
6. Grease the hot couscous with ghee, then put it on a serving plate

Submission stage

Grease the hot couscous with ghee, then put it on a serving plate

 

Type: Moroccan Dish

Cooking time: 1 hour 30 minutes

Total time: 2 hours

.Meal for then people