Couscous

Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423

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• published: 20 Mar 2016
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Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-) WRITTEN RECIPE: http://goo.gl/IteY9I 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