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:
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
Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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THANKS FOR WATCHING ????
Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!
Lamb braised with spices and herbs in an aromatic sauce and served with couscous is a perfect dish for a festive table or family dinner. There is not much fuss about cooking it but the result is amazing – this meal will become a culinary event.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• lamb – 1,7 lb | 800 g
• carrot – 10,5 oz | 300 g
• onion – 10,5 oz | 300 g
• chopped tomatoes – 10,5 oz | 300 g
• dried apricots – 7 oz | 200 g
• canned chickpea – 14 oz | 400 g (1 tin)
• couscous – 10,5 oz | 300 g
• water – 3 cup | 700 ml
• olive oil – 2 tbsp
• ground caraway – 2 tsp
• ground coriander – 1 tsp
• red chili flakes – ½ tsp
• chopped ginger – 1 tbsp
• garlic – 3 cloves
• cinnamon – 1 stick
• fresh parsley – 1 oz | 30 g
• ground black pepper – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• heavy stockpot or cauldron
• carving board
• bowl
• food film
???? Preparation:
1. Cut the lamb into small pieces, onion into half rings, carrot into round slices.
2. Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.
3. Add the onion and carrot and fry over medium heat for 3-4 minutes.
4. Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.
5. Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.
6. Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.
7. Add the chopped-up fresh parsley to the lamb and stir.
8. Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.
❗️Advices:
1. To your taste change couscous for rice
Jacques Pépin's Couscous with Harissa and Lamb | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a wonderful menu inspired by North African flavors. The star of the show is couscous with harissa and lamb and an abundance of vegetables. This recipe is more time-consuming than others, but the end result is worth it. He also makes a cured salmon gravlax, and recommends a strong wine with dinner along with an assortment of fresh and dried fruit for dessert. Happy Cooking!
In This Episode:
00:00 How to make couscous with leg of lamb
3:42 How to make harissa
6:22 How to cook couscous
10:34 How to season and cure salmon gravlax
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 17, 1992. North Africa recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #africanrecipes #couscous #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
BEST MOROCCAN STYLE COUSCOUS RECIPE | Halal Chef
BEST MOROCCAN COUSCOUS RECIPE | MOROCCAN COUSCOUS | Halal Chef
Try this epic Moroccan style couscous recipe. Serve it with Chicken or Lamb.
Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
Thank you for always watching and subscribing.
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►Business inquiries/Collab: contacthalalchef@gmail.com
Servings: 5
►Ingredients for the Couscous
3 tbsp. sunflower oil
1 tbsp. sultanas
10 - 12 prunes
1 cup couscous
1 and half cup water
1/2 tsp. black-pepper
1/2 tsp. salt
1 tsp. ras el hanout spice
12 - 15 olives, use good quality ones
2 tsp. tabasco
ENJOY!!!
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DISCLAIMER: This video is not sponsored. This video was not paid for by outside persons or manufacturers. No gear was supplied to me for this video.
The content of this video and my opinions were not reviewed or paid for by any outside person.
HOW TO PREPARE MOROCCAN LAMB TAGINE || COUS-COUS RECIPE || MAROKKANISCHES LAMM TAJINE APRIKOSEN
this is my version of lamb-couscous tagine, the dish traditionally uses lots of spices but here i´m trying to reduce some spices and making more meat tander and delicious with easy way here are the ingredients !
01kg Boneless lamb
350ml lamb borth
150g dried apricots
200g cous-cous
400g white onion chopped
3tbs extra-virgin olive oil
1tsp garlic paste
1tsp ginger paste
1tbs tomato paste
02 star anise
1tsp ground cumin
1tsp ground coriander
1tbs curry powder
1tsp paprika powder
pinch of ground cloves
pinch of saffron
salt and pepper--as for taste
fresh chopped cilantro + garniches and some roasted nuts
for lamb stock : water,rosemarry,carrot,onion and bay leaves..
for cous-cous : cous-cous,saffron, butter,salt, pepper...
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