Couscous is a famous moroccan dish especially for friday which is a sacred day for moslems.
there are many methods for preparing couscous, we eat it either sweeten or salted.
Today I'm going to share with you my recipe of
To prepare semolina
4 cups couscous semolina
1/2 cup oil
1 tblspoon salt
2 tblspoon butter or (rancid butter)
1 kg meat (beef or lamb)
1/2 cup chickpeas soaked overnight
1 tspoon salt
1 tspoon pepper
1 tspoon ginger powder
1 cinamon steak
1/2 cup oil
2 tomatoes grated
4 carottes peeled and cut in half
4 turnips peeled and cut in half
2 zucchinis cut in half
1 cabbage cut in half
2 potatos peeled an cut in half
1 strong pepper
1 little red pumpkin cut into pieces
bouquet of coriandre
Necessary water for cooking
Wash and drain rapidly the couscous grain, spread it out on a large dish by hand, to separate each grain . Add oil and salt to couscous grain and spread it again by hand.
In a couscous sauce pan, make return meat in oil with chopped onion. Fry gently and add spices, grated tomatoes, chickpeans and coriandre. add Water to cover all the ingredients.Cook over medium heat.
Put the couscous semolina which you have alredy worked betwwen hands and reserved into the couscous steamer. Put the latter over the couscous pan. When steamer rises over semolina leave it 15mn and remove the steamer. Put the vegetables cook into the couscous sauce pan(add water if necessary).
Put the couscous which you just remove in a large container(kasaa), add one cup of water and try to seperate the grains with fingers, Let it rest 15mn, and put it again into the steamer. the couscous should be cooked 3 times.
At the end, put it in a large container, add rancid butter and to mix it gentely into couscous.
In a large dish, arrange your couscous in the traditional manner as in the picture above. serve it hot.