Couscous is a traditional meal for the countries of North Africa. Fridays (the Muslim holy day) traditionally Moroccans prepare this rich, filling dish; they will also prepare for special occasions and celebrations.
Our chef at Sunshine Surf Morocco Ali guides us through the recipe he uses to creating his version of the traditional Moroccan couscous.
Ingredients for approx 5-6 people:
- 6 Carrots
- 1kg Pumpkin
- 1 1/2 Onions
- 1/2 Cabbage
- 5 Aubergines
- 5 Zucchinis
- 3 Tomatoes
- 6 Turnips
- 1 Pepper
- 1kg Beef
- 1/2 Handful of parsley
- 1/2 Handful of coriander
- Teaspoon of Curcuma
- Teaspoon of Paprika
- Teaspoon of Cumin
- 2 Teaspoons of Salt
- 2 Teaspoons of Pepper
- 1/2 cup Olive Oil
Place the stockpot on heat with 1/2 cup Olive Oil, coriander and parsley.
Add the meat; traditionally lamb however you can also use other meats such as beef or chicken.
Firstly add the carrots and turnips to the stockpot.
and slowly add in the rest of the vegetables, and the spices
Add hot water to the stockpot enough to cover the ingredients inside. Leave to cook for approx 40 mins
Depending on how many people use a quantity glass to measure each portion of couscous
Add oil to the couscous and a few splashes of water
Cover the colander with cling film so the couscous doesn’t escape through the holes
Add the couscous to the colander
and place on top of the stockpot
Fluff the couscous 3 times with a few minute intervals; add a splash of olive oil
Serve and Enjoy 🙂