*** Traditional Moroccan couscous with vegetables and lamb. - cheffarid

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Traditional Moroccan couscous with vegetables and lamb.

Traditional Moroccan couscous with vegetables and lamb.


Traditional Moroccan couscous with vegetables and lamb.


Moroccan couscous lamb - vegetables is a delicious dish that is proud of every Moroccan house that prepares it in its own way ,You find many recipes of Moroccan  couscous on the net.

ingredients of a good couscous traditional vegetables, lamb in Morocco.


1 kg of lamb shoulder or necklace

1 kg of couscous semolina

1 can of chickpeas.

7 carrots (more or less according to taste)

1 eggplant cut in length and in halfs.

2 turnips.

4 zucchini (long or 3 zucchini if ​​round)

300 gr of pumpkin

1/2 green cabbage.

2 beautiful tomatoes.

1 small box of tomato paste.

1 onion.

coriander.
Moroccan couscous spices with vegetables and lamb.

Salt ,

Pepper,

2 cm crushed fresh ginger or 2 teaspoons ground ginger.

Turmeric to give color to couscous.

Butter or better "smen" (rancid butter)

Olive oil


Optional ingredients according to your tastes to add in a Moroccan couscous with vegetables and lamb meat.

1 hot pepper

4 medium potatoes (To be added to other vegetables)

150 gr of raisin.

Of beans.

Realization of couscous traditional house in the Moroccan.

Preparation of the sauce, vegetables and lamb meat used in this couscous.

Cut lamb meat into large pieces.

Peel the carrots and cut in length by removing the heart.
Wash and cut zucchini into large pieces.

Wash and cut in large pieces the pumpkin.

Wash and cut lengthwise then aubergine (you can use 2 if you like eggplant)

Wash, peel turnips and cut in half.

Wash half white cabbage and cut in 2 or 3 depending on size.

Wash and cut in cube the 2 tomatoes of which you will have previously removed the skin. (boiling water)

Peel and cut the onion.

We now go on to cooking Moroccan couscous tradition with vegetables and lamb.




Take a couscous and fry the minced onion and lamb in a drizzle of oil.

Season with ginger, turmeric, salt, pepper. (and possibly a bouquet of fresh coriander)

Add the tomato cubes. (Personally, I take my tomatoes and I rape them with gruyere grated cheese directly in couscous.

Add water to cover very broadly (about 2 to 3 liters) and cook for 30 minutes over low heat to start cooking the lamb.

At this stage you can add a small pot of concentrated tomato.

Then add the carrots, cabbage and turnips first and cook for 10 minutes,

Then add the zucchini, eggplant and pumpkin pieces and cook another 20 mn.

As I use chick weights in a box or bottle, I add them at the same time as the zucchini as they are already cooked.

Preparation of semolina for Moroccan couscous with lamb.

Pour the semolina (medium) into a large bowl and add a drizzle of olive oil by mixing the couscous seeds with your fingers.

Add 3 glasses of salted water and let the semolina swell for 10 minutes. (the water must have disappeared)

Coat couscous semolina with a fork.

Transfer the couscous semolina to the top of the couscous pot for about 25 minutes.

Then put the semolina in a large dish and peel it with your hands to remove any small semolina pellets that may have formed.

Put back to cook 20 mn in the couscoussier.

spread again in a large dish or basin and add butter or better smen ..; grind the couscous grains with your fingers.

Put one last time in the couscous pot.

Pour into the serving dish, add the meat and vegetables and serve the traditional hot Moroccan couscous.

You can serve your Moroccan couscous with harissa separately and possibly grapes that you have cooked with onions, cinnamon, sugar and honey.

 

 

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