Moroccan Couscous
You don't have go to the Middle East to enjoy authentic Moroccan fare. This great-tasting couscous dish is perfectly prepared with all the right ingredients. If you're not in the mood for a little lamb, opt for chicken instead.
Ingredients
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) pepper
- 2 teaspoon(s) ginger, ground
- 1 teaspoon(s) cumin, ground
- 2 pound(s) lamb or chicken
- 1 pinch(es) saffron
- 1 teaspoon(s) paprika
- 2 teaspoon(s) salt
- 1 teaspoon(s) coriander
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) garlic, minced
- 1 onion, chopped
- 32 ounce(s) water
- 1 cup(s) tomato sauce
- 1/2 red bell pepper, minced
- 2 carrots, cubed
- 1 zucchini, cubed
- 1 yellow squash, cubed
- 1 potato, peeled and cubed
- 1 can chickpeas, drained
- 1 onion, minced
- 2 tablespoon(s) olive oil
- 3/4 cup(s) sugars, brown
- 1 teaspoon(s) cinnamon
- 2 cup(s) couscous, dry
- 3 cup(s) water
- 4 teaspoon(s) chicken base
- 1/4 cup(s) butter, salted
Instructions
- Mix all spices in a dish and set aside.
- Chop meat into large chunks, heat oil and brown meat on all sides for 5 minutes.
- Add onion and garlic.
- Saute for 5 more minutes.
- Add water, spices, and tomato sauce.
- Cook for 5 minutes.
- Add carrots and potato pieces.
- Cook for 10 minutes.
- Add zucchini and bell pepper to stew.
- Cook for 20 minutes.
- Add the chickpeas and cook last 5-10 minutes.
- Meanwhile, prepare onion topping.
- Saute onions to a light brown color.
- Add rest of topping ingredients and cook till caramelized and bubbly.
- Set aside.
- Boil the water for couscous.
- Add chicken base and butter.
- Add couscous.
- Make sure this is the last part of the recipe you make.
- Once the couscous is added, leave it alone for 5 minutes.
- Fluff couscous with fork.
- Ready to eat!Holiday, Ramadan - Iftar.
Nutrition
Calories: 2993.06kcalCarbohydrates: 444.34gProtein: 58.72gFat: 112.97gSaturated Fat: 38.63gCholesterol: 123.51mgSodium: 10358.62mgFiber: 48.73gSugar: 208.8g
Tried this recipe?Let us know how it was!