Moroccan Couscous. Casablanca style Couscous with Seven Vegetables is my favorite variation of Moroccan couscous, especially when topped with a caramelized onion and raisin garnish called tfaya. Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds.

Traditional Moroccan recipes and Moroccan inspired recipes. Tagine, couscous, bastila, appetizers, pastries, deserts recipes and more. Facts about ingredients, spices and Moroccan cuisine culture. You can have Moroccan Couscous using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moroccan Couscous

You need 1 kg of couscous.
Prepare 1 kg of meat, cut into medium pieces.
You need 500 g of turnips, cut into quarters.
It's 500 g of carrots, cut into thick slices.
You need 500 g of zucchinis, cut into thick slices.
You need 1 cup of chickpeas, soaked in water overnight or equal to 150 g.
You need 2 of onions, chopped.
You need 200 g of butter, cubed.
You need 1 teaspoon of saffron.
Prepare 1 teaspoon of paprika.
It's 1 of dried coriander.
You need 1 teaspoon of ground ginger.
Prepare of salt to taste.
It's of black pepper to taste.

This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still Moroccan Chicken Couscous. I'm so excited to share with you today's recipe because it's so good. In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. The process feels both celebratory and communal; it's a good dish around which to build a cooking party.

Moroccan Couscous step by step

Place the couscous in a bowl and pour a little bit of warm salted water over it. Mix and use a fork to separate the grains. Strain the couscous and place it in a steamer that fits in the pan used for the meat. If you do not have a steamer, you can use a strainer instead, but make sure that it fits on top of the saucepan..
Place the meat pieces in a saucepan and cover it with 5 liters of water. Then add in the onions, saffron, paprika, salt, black pepper and chickpeas. Bring to a boil then simmer over low heat for an hour..
While cooking the meat, place the steamer inside the saucepan. When the steam begins to rise from the couscous remove the steamer and return the couscous to the bowl. Set aside..
After one hour of cooking the meat, add in the turnips and carrots and simmer for 15 minutes. Then add in the zucchinis and coriander..
Put the couscous again in the steamer and place it inside the saucepan. Cook for 45 minutes..
When the couscous is cooked turn off the heat..
Place the couscous in a serving dish and stir in the butter. Remove the meat and vegetables from the broth..
Make a hole in the middle of the couscous and place the meat and vegetables inside. Pour the broth in a deep serving bowl..
To serve, place the couscous on individual plates and put the stew on top. Pour the meat broth over..

Couscous is one of Morocco's staple foods. It has a Berber heritage and is also widely eaten in Made from small, steamed balls of (usually) semolina, here's how to enjoy couscous Moroccan style. There is plenty of recipes on how to prepare Couscous. Here is one, but this is is different, or shall I say its the original. One of the most famous Moroccan dishes is couscous.