Authentic Moroccan Couscous with Chicken and 6 Vegetables How to Make it Perfectly
Are you ready to experience the unparalleled flavor of authentic Moroccan couscous? In this video, we show you how to make the perfect couscous with chicken and 6 vegetables - onions, tomatoes, carrots, turnips, zucchini, and pumpkin. This dish is not only delicious, but it's also good for your health, packed with nutritious vegetables and flavorful spices like chickpeas, coriander, and cumin. Follow our step-by-step instructions and you'll be serving up this mouthwatering couscous in no time. Trust us, the unique taste of this dish will have you coming back for more. Give it a try and discover why Moroccan couscous is a beloved classic!
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Moroccan Couscous Recipe
This Moroccan couscous recipe comes together in a breeze and is loaded with goodies. If you love warm, nourishing, one-pot meals, then you'll adore this easy Moroccan-inspired dish.
#moroccan #couscous #recipe
Read Full Recipe:
Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric
Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
Couscous With Seven Vegetables & Tfaya! An Authentic Moroccan Recipe!!
Let’s make couscous!
Pro tip I learned from @Choumicha - cook your chick peas in a bit of cheese cloth to make them so easy to remove from the pot when they’re done cooking.
While I learned how to make this in Morocco, I’m sharing a beautifully documented recipe from @Mafleurdoranger that will give you an amazing result at home:
Want more?
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#moroccanfood #northafrican #morocco #moroccan #algerianfood #tunisianfood #couscous #amazigh #recipe
Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423
Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-)
WRITTEN RECIPE:
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies
Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.
Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.
Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!
Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.
Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.
Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.
Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!
Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.
Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side