Couscous with Seven Vegetables 2019
Couscous | Moroccan Couscous with Lamb and Vegetables | How To Make Lamb Couscous with Vegetables
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How to Cook Couscous In Five Minutes / Couscous With Seven Vegetables /كسكس سبع خضار
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Comment cuisiner le couscous.
Hur man lagar couscous.
Cómo cocinar el cuscús
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
كسكس سبع خضار
الكسكس المغربي بالخضار واللحم
كسكس المغربي بالخضر واللحم بطريقة مبسطة وناجحة
Couscous with 7 vegetables
ingredients:
couscous
2 pounds of meat
2 minced onions
2 grated tomatoes
chickpeas soaked in water overnight
cilantro
spices(ginger,black pepper, turmeric, salt, olive oil)
hot pepper
7veggies:
1carrots
2pumpkin
3cabbage
4turnips
5parsnips
6Italian squash
7brussels sprouts
Seven Vegetable Couscous
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7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco
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ABOUT THIS RECIPE:
Ingredients
For the sauce
1 whole chicken, chopped into breasts and thighs
2 large ripe tomatoes
2 medium yellow onions
1 1/2 teaspoons ground black pepper
2 teaspoons ground ginger
2 heaping teaspoons turmeric
1 heaping teaspoon salt
A small bouquet of parsley
Kitchen twine
3 tablespoons olive oil
1 tablespoon vegetable oil
60ml (1/4 cup) water
2L (8 cups) water
For the couscous
500g (1 lb) dry couscous (not instant)
1 heaping teaspoon salt (or to taste)
3 tablespoons olive oil
470ml (2 cups) water
1 teaspoon fermented butter
120ml (1/2 cup) water, for the second round of steaming
60ml (1/4 cup) water, for the 3rd round of steaming
1 teaspoon smen (Moroccan fermented butter), for serving
For the vegetables
2 medium turnips
2 small zucchinis
2 small eggplants
1/2 head of a small white cabbage
2 large carrots
500g (1lb) pumpkin, preferably sugar pumpkin
250g (1/2lb) fresh fava beans
1 tablespoon tomato paste
Step 1: Preparing the sauce
1- Peel the the onions and tomatoes, then rinse them.
2- Roughly chop the tomatoes and onions.
3- Place the chicken, tomatoes and onions in the stockpot of a double boiler.
4- Season with black pepper, ginger, turmeric, and salt.
5- Tie the bouquet of parsley with kitchen twine, then place it in the pot.
6- Add olive oil, vegetable oil and the 60ml (1/4 cup) of waterwater.
7- Cover the pot with the steamer basket, and place it over medium heat. Cook for 10 minutes while occasionally stirring.
8- After 10 minutes, add the 2L (8 cups) of water, then cover the pot with the steamer basket, and cook again for 20 minutes
Step 2: Preparing the couscous
1- Place the semolina in a large bowl, then add salt and olive oil.
2- Fluff the semolina using your hands to evenly distribute the seasonings.
3- Add water, then set the couscous aside to rest for 15 minutes.
Step 3: Preparing vegetables
1- Peel the turnips, cut off both ends, then slice the turnips in half lengthwise.
2- Cut off both the ends of the zucchinis discard them. Cut the zucchini in half lengthwise.
3- Cut off the bottom end of the eggplants, remove any thorns from the stems, but make sure to keep the stem so the eggplants don't dissolve in the sauce.
4- Cut the cabbage into quarters making sure to keep the root intact so the leaves don't separate
5- Peel the carrots, cut off both ends and discard them. Cut the carrots into 4 pieces each.
6- Chop the pumpkin into 2 to 3 pieces. Remove the seeds, and peel it.
7- Peel the parsnips, cut off both ends, then slice the parsnips in half lengthwise.
8- Split the fava bean pods open and remove the fava beans. Discard the pods.
9- Wash all the vegetables, then set them aside.
Step 4: Cooking the vegetables (Root vegetables and cabbage)
1- Add the carrots, turnips, parsnips and cabbage first to the pot.
2- Cover the pot and cook with the steamer basket, then cook for 20 minutes.
Step 5: Cooking the couscous (Round 1 of steaming)
1- Fluff the semolina by hand to break apart any clumps.
2- Transfer the couscous to the steamer basket.
3- Place the steamer basket over the pot and allow it to steam for 15 minutes.
4- Transfer the couscous to a large plate. Add the water, then mix with a spoon to distribute the water evenly.
5- Set aside to rest for 10 minutes.
Step 6: Cooking the vegetables (zucchini, eggplants, and fava beans)
1- Add the zucchini, eggplants, fava beans, and tomato paste to the pot.
2- Mix to combine, then cook for 15 minutes
Step 7: Cooking the couscous (Round 2 of steaming)
1- Fluff the couscous with a spoon, then place back in the steamer basket.
2- Place the steamer basket on top of the pot, and let it steam for another 15 minutes.
Step 8: Cooking the pumpkin
3- Add the pumpkin to the pot, and cook for 15 minutes or until all the vegetables are fork tender.
Step 9: Cooking the couscous (Round 3 of steaming)
1- Transfer the couscous again to the large plate.
2- Add the water and mix to combine. Set aside to rest for 5 minutes.
3- Transfer the couscous to the steamer basket.
4- Place the steamer basket on top of the pot, and cook for another 15 minutes.
Step 10: Serving the couscous
1- Place the couscous in the serving plate.
2- Add the smen (fermented butter), then mix to combine.
3- Add the chicken in the middle of the dish.
4- Add the vegetables around the chicken.