1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
1 handful of parsley and cilantro sprigs, tied into a bouquet
1/2 of a small cabbage, cut into 2 or 3 sections
3 or 4 turnips, peeled and halved
10 carrots, peeled and halved
1 or 2 tomatoes, peeled and quartered
1 or 2 small onions, whole or halved
1 small acorn squash, quartered (or a small section of pumpkin, cut into 3 inch pieces)
4 or 5 small zucchini (long or 8 ball round), ends removed and halved
2 tablespoons butter (for the couscous)
1 tablespoon salt (for the couscous)
Instructions
Optional ingredients-
1/4 cup dry chickpeas, soaked overnight
1/2 cup fresh fava beans
Note- A free range chicken (djaj beldi) will require the same cooking
time and procedure as indicated below for beef or lamb. If using a
regular factory raised chicken, remove it from the pot when fully
cooked and set aside. Return it to the pot to reheat for a few minutes
just prior to serving.
Mix the meat, onion, tomatoes, oil and spices in the bottom of a
couscoussier. Cook uncovered over medium to medium high heat, stirring
occasionally, for about 15 minutes, or until the meat is browned and
the onions and tomatoes have formed a thick sauce.
Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro
bouquet, and the chick peas. Cover, and bring to a boil over high
heat. Reduce the heat to medium, and simmer rapidly for 25 to 30
minutes. (Note If omitting both meat and chick peas, there's no need
to simmer for awhile before proceeding to the next step)
When the couscous has cooled enough to handle, gradually work in 2
cups of water and 1 tablespoon of salt with your hands. Again, toss
the couscous and rub it between your palms to break up any balls or
clumps. Transfer the couscous back into the steamer, taking care not
to pack or compress the couscous.Add the turnips, tomatoes, onions,
carrots and fava beans (if using) to the pot. Place the steamer basket
on top of the couscoussier, and steam the couscous a second time for
15 minutes, timing from when you see the steam rising from the
couscous. (Again, seal the joint if you see steam escaping.)
When the couscous has steamed for 15 to 20 minutes, turn it out into
the large bowl again. Break it apart, and leave to cool a few minutes.
If using pumpkin, add it to the couscoussier, and cover the pot.
Gradually work 3 cups of water into the couscous with your hands,
tossing it and rubbing the grains between your palms.
Transfer about half of the couscous to the steamer basket. Again, try
to handle the couscous lightly and avoid packing it into the steamer.
Add the squash, zucchini, and sweet potatoes to the couscoussier, and
place the steamer basket on top. (Again, seal the joint if necessary.)
When you see the steam rise through the couscous, carefully add the
remaining couscous to the steamer. Continue cooking, watching for the
steam to rise from the couscous. Allow the couscous to steam a third
time for a full 15 to 20 minutes. At this point, all of the vegetables
should be cooked. Test the vegetables to be sure, cooking longer if
necessary. Taste the sauce, it should be salty and peppery, and adjust
the seasoning if desired.
Empty the couscous into the large bowl, and break it apart. Mix in the
2 tablespoons of butter with 2 ladles of sauce.
To serve the couscous, shape it into a mound with a well in the center.
Put the meat into the well, and arrange the vegetables on top and all
around.
Originally Submitted
1/30/2013
0 Out of 5 from
0 reviews
You can add this Moroccan Couscous with Seven Vegetables recipe to your own private DesktopCookbook.
