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: 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

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