Moroccan Ramadan Couscous With Meat And Veggies Recipes

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MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES



Moroccan Couscous With Meat and Seven Vegetables image

This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 6

Number Of Ingredients 29

For the Meat:
2 lbs. 3 oz./1 kg. lamb or beef on the bone (cut into large pieces), or 1 whole chicken
1 large onion (coarsely chopped)
3 tomatoes (peeled and coarsely chopped)
1/4 cup vegetable oil
1 1/2 tbsp. salt
1 tbsp. black pepper
2 tsp. ginger
1 tsp. turmeric , or 1/4 tsp. Moroccan yellow colorant
About 2 1/2 qt./2 1/2 l. water
1 handful of fresh parsley and cilantro sprigs (tied into a bouquet)
Optional: 1/4 cup dry chickpeas (soaked overnight)
For the Couscous:
2 lbs. 3 oz./1 kg dry couscous (not instant)
1/4 cup/60 mL vegetable oil
Water
1 tbsp. salt
2 tbsp. unsalted butter
For the Vegetables:
1/2 small cabbage (cut into 2 or 3 sections)
3 to 4 turnips (peeled and halved)
10 carrots (peeled and halved)
1 to 2 tomatoes (peeled and quartered)
1 to 2 small onions (whole or halved)
Optional: 1/2 cup fresh fava beans
Optional: 1 to 2 jalapeño or chili peppers
1 small acorn squash (quartered), or a small section of pumpkin (cut into 3-inch pieces)
4 to 5 small zucchini (ends removed and halved)
Optional: 2 to 3 small sweet potatoes (peeled and halved)

Steps:

  • Gather the ingredients.
  • Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
  • Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
  • Gather the ingredients.
  • While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  • Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
  • Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
  • Pour the couscous back into the large bowl and break it apart.
  • When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
  • Gather the ingredients.
  • Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
  • Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
  • If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
  • Gather the ingredients.
  • Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
  • Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
  • Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
  • When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
  • Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
  • To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g

MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES



Moroccan Couscous with Meat and Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 21

2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately

Steps:

  • Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
  • After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

MOROCCAN RAMADAN COUSCOUS WITH MEAT AND VEGGIES



Moroccan Ramadan Couscous With Meat and Veggies image

Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.

Provided by Dasha

Categories     Moroccan

Time 2h

Yield 6 serving(s)

Number Of Ingredients 28

1 teaspoon turmeric
1 teaspoon pepper
2 teaspoons ginger
1 teaspoon cumin
1 pinch saffron
1 teaspoon paprika
2 teaspoons salt
1 teaspoon coriander
2 lbs lamb or 2 lbs chicken
2 tablespoons olive oil
1 teaspoon minced garlic
1 onion, chopped
4 cups water
1 cup tomato sauce
1/2 red bell pepper, minced
2 carrots, quartered
1 zucchini, quartered
1 yellow squash, quartered
1 medium potato, peeled and quartered
1 (16 ounce) can chickpeas
1 onion, minced
2 tablespoons olive oil
3/4 cup brown sugar
1 teaspoon cinnamon
2 cups dry couscous
3 cups water
4 teaspoons chicken base
1/4 cup butter

Steps:

  • Mix all spices in a dish and set aside.
  • Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  • Add onion and garlic. Sauté for 5 more minutes.
  • Add water, spices, and tomato sauce. Cook for 5 minutes.
  • Add carrots and potato pieces. Cook for 10 minutes.
  • Add zucchini and bell pepper to stew. Cook for 20 minutes.
  • Add the chickpeas and cook last 5-10 minutes.
  • Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  • Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  • Boil the water for couscous. Add chicken base and butter.
  • Add couscous. Make sure this is the last part of the recipe you make.
  • Once the couscous is added, leave it alone for 5 minutes.
  • Fluff couscous with fork. Time to eat!
  • Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

Nutrition Facts : Calories 869.5, Fat 33.5, SaturatedFat 12.6, Cholesterol 100.3, Sodium 1398.1, Carbohydrate 107.9, Fiber 10.2, Sugar 32.6, Protein 35.4

MOROCCAN COUSCOUS WITH RAISINS



Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

  • In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
  • Stir in couscous; remove from heat.
  • Add pine nuts, then cover.
  • Let stand 5 minutes.
  • Using a fork, fluff couscous and place in a serving bowl.

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