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Moroccan Doukkali Couscous


Doukkali Couscous

This Moroccan specialty is a national dish appreciated by everyone, it is often prepared on Friday for the prayer of this day and shared between neighbors. It is also performed during both happy and tragic events.

The couscous is also a dish consumed in North Africa by neighboring countries, each preparing it in its own way according to family recipes and the choice of ingredients. There is a wide variety of couscous: "Bidaoui" with 7 vegetables, raisins, and onions, chicken, lamb, green vegetables, K'dra, Khlii (dried salted meat), milk, couscous of "belboula" (with the semolina of barley) ... You are spoiled for choice.


1.5 kg of beef (large pieces)

1kg medium couscous semolina

4 turnips long and round, 4 carrots

1 large onion, 3 zucchini

120 g chickpeas dipped the day before

150 g of young beans with pods

500 g pumpkin, 2 potatoes

1 tomato peeled and cut

1/2 cabbage, 2 hot peppers

1 bunch of parsley and coriander

(15 cl) olive oil and table mix

1 teaspoon of rancid butter

1 pinch of saffron dye, 1 tablespoon of ginger

salt and pepper


Heat the oil in a pot of couscous and brown the meat, onion, and chickpeas. Salt, pepper, and spice. Wet with water, cover, and bring to a boil.

Arrange the semolina in a bowl and stir in the oil, then drizzle with a large glass of saltwater. Roll or rub it between your hands and let it rest for 10 minutes. transfer it to the colander's colander and steam it for 20 minutes.

Meanwhile, peel the carrots cut them in half, and remove the heart. Peel both turnips and cut in half. Incise the beans lightly with a sharp knife. Peel the tomato, seed it, and cut it into cubes.

Spread the seed (after the first cooking) in the terrine and water it a second time with a large glass of water. roll it with the palms of the hands to separate the glued grains and let rest a moment. Add the carrots, turnips, beans, and tomato to the broth then return the semolina to steaming.

After 20 minutes. of cooking, remove the semolina and arrange it in the terrine. Water one last Ibis with a large glass of water, shell, and cook for 20 minutes.

Meanwhile, top zucchini and cut in length. Wash the pumpkin and cut it into large pieces. Peel the potato and cut it into quarters. Remove the outer leaves of the cabbage. Add these vegetables to the broth, also mentioning the hot peppers and the bunch of parsley and cilantro.
Cook for 15 minutes. (These vegetables require little cooking time).

Before serving, stir in butter and rancid butter with couscous and arrange in a large round dish. Dig a well in the center, put in the meat, and garnish with vegetables. Sprinkle with broth and serve hot.


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