EASY Moroccan-Style Vegetable Couscous Dinner!
Tender, charred vegetables are seasoned Moroccan-style with ras el hanout and cinnamon before being scooped onto a bed of fluffy couscous!
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? RAS EL HANOUT:
???? ALEPPO PEPPER:
???? COUSCOUS:
???? PANS:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 small eggplant, cut into 1-inch chunks
???? Kosher salt
???? 1 large onion, cut into 1-inch chunks
???? 1 zucchini, cut into large 1-inch chunks
???? 1 yellow squash, cut into large 1-inch chunks
???? 1 sweet red pepper, cored and cut into chunks
???? 2 to 3 carrots, peeled and cut into large chunks
???? 3 garlic cloves, minced
???? 1 15-ounce canned chickpeas, drained and rinsed
???? 2 ½ teaspoons, ras el hanout, divided
???? 1 teaspoon red pepper flakes or Aleppo pepper
???? ¾ teaspoon ground cinnamon
???? Black pepper
???? Extra virgin olive oil
???? 1 28-ounce can San Marzano tomatoes with their juices
???? 1 cup water or vegetable broth
???? 1-inch fresh ginger, grated
???? ½ cup dried apricot, chopped
???? ½ cup slivered almonds
???? ½ cup cilantro or parsley, to finish
For the couscous:
???? 2 cups dry whole wheat couscous or regular couscous
⏱️TIMESTAMPS⏱️
0:00 Intro
0:11 Prepping eggplant
0:4 Prepping vegetables
1:37 Adding eggplant and chickpeas
1:50 Flavor makers!
2:25 Broiling vegetables
2:38 Preparing dried apricots
2:53 Adding in the sauce and spices
3:28 Cooking the vegetables
3:31 Toasting the couscous
3:41 Cooking the couscous
3:57: Making the crunchy topping
4:33 Putting it all together!
4:57 Taste test
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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
Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric
My Royal Couscous - Recipe Without Couscous Maker - Morgane Recipes
Couscous is now part of the French culture. French people rank this North African dish among their top favorites. This royal couscous is a festive dish that I love to make for friends and family. Let yourself be transported by this colorful journey of scents and tastes thanks to the vegetables, the spices and the meats.
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Moroccan Couscous with Vegetables and beef الكسكس المغربي بالخضر
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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. This is how we, Moroccan prepare our world famous dish. I understand that there is might be differences in the details but in all this is how we do it :)
INGREDIENTS:
2 Pounds of couscous grains
1 and 1/2 Cups of warm water
2 Teaspoons of salt
1/2 Cup of vegetable or olive oil
3 Tablespoons of ghee, fermented butter, or soft butter.
INGREDIENTS OF THE STEW
2 Pound of meat
1 Cup of soaked overnight garbanzo beans, or freshly shelled fava beans
A bunch of cilantro and parsley
One whole big onion
Spices: 2 tablespoon of salt, 1 teaspoon of turmeric,1 teaspoon of ground ginger, 1,2 teaspoon of black pepper.
1/2 Cup pf olive oil
VEGETABLES
2 Pounds of peeled carrots and cut on half lengthwise
2 Pounds of peeled Turnips
1 Pound of Pumpkin
1 medium size head of cabbage
6 pieces of Zucchini
HOW TO PREPARE
In a large deep plate pour your couscous grains. Mix the warm water with the salt and pour over the couscous making sure all the grains are coated. Then, pour over the vegetable oil and also make sure that it is evenly distributed.
in pressure cooker pot or a heavy bottom pot pour the olive oil, add the chopped onion, the meat, and the spices and let get golden brown for about 5 minutes. Add the garbanzo beans, the parsley and the cilantro and cover with warm water. let cook till the meat is tender and the beans are cooked all the way.
Transfer the meant mixture to the bottom of a couscousier or a steamer. Add the vegetables except the cabbage and the zucchini. Cover with water .
On top part of the steamer add the couscous grains. Cook on a medium heat stove top till steam start coming out the top part of the couscousier. Carefully remove the top part where the couscous is and dump it a large deep plate.
let cook for few minutes and start spreading it with your hands and separating the grains from each other. Add about 1/4 of warm water while working on the grains.
Place the couscous grains back in the steamer top and place back to steam for about 20 minutes.
Repeat the last step but this time add the ghee or the fermented butter, Smen, and work the grains between your fingers till they are separated completely from each other.
Place the couscous to steam for one last time.
serve the dish as shown in the video.
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Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
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???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve