Choumicha : Couscous aux sept légumes | Seven Vegetables Couscous
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Couscous aux sept légumes | 2016
Seven Vegetables Couscous | 2016
Suggestion de préparation par Choumicha avec du Couscous de blé moyen Dari. Cette recette peut également être préparée avec d'autre types de Couscous Dari.
Preparation by Choumicha using Dari medium durum wheat Couscous. This recipe can be also prepared using any other type of Dari Couscous.
Recette pour 8 personnes
Ingrédients :
750 g de Couscous de blé moyen DARI
1 c. à thé de beurre rance S'men (facultatif)
Pour la sauce :
1,5 kg de viande de veau
1 c. à thé de gingembre
1 c. à thé de curcuma
1 c. à thé de poivre
Sel
2 tomates râpées
2 gros oignons émincés
2 petits bouquets de persil et de coriandre
8 cl d'huile
2 l d'eau
100 g de pois chiches trempés depuis la veille
1/2 chou
6 carottes
6 navets
2 aubergines
6 courgettes
250 g de fèves écossées
500 g de citrouille
2 tomates coupées en quatre
1 piment fort
Préparation :
Déposer la viande dans une marmite, ajouter le sel, le poivre, le gingembre, le curcuma, les deux tomates râpées, un bouquet d’herbes, l’huile, l’oignon et l’eau.
Placer les pois chiches dans une mousseline, la nouer et la déposer dans la marmite. Couvrir la marmite et la placer sur le feu. A ébullition, baisser le feu et laisser mijoter jusqu’à la mi-cuisson des pois chiches. Rajouter les carottes, le chou, et les navets. Continuer la cuisson pendant 20 à 25 mn environ. Ajouter les fèves, le 2ème bouquet d’herbes, les aubergines, les courgettes, la citrouille, le piment, les quartiers de tomate, le sel et le poivre. Cuire le Couscous à la vapeur comme indiqué dans la recette de base. Au terme de la cuisson des légumes retirer la marmite du feu. Enduire le Couscous chaud de beurre rance “Smen” ou de beurre et le disposer dans un plat. Arroser le Couscous chaud de bouillon et le garnir de viande et de légumes. Servir le plat très chaud.
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7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco
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ABOUT THIS RECIPE:
Ingredients
For the sauce
1 whole chicken, chopped into breasts and thighs
2 large ripe tomatoes
2 medium yellow onions
1 1/2 teaspoons ground black pepper
2 teaspoons ground ginger
2 heaping teaspoons turmeric
1 heaping teaspoon salt
A small bouquet of parsley
Kitchen twine
3 tablespoons olive oil
1 tablespoon vegetable oil
60ml (1/4 cup) water
2L (8 cups) water
For the couscous
500g (1 lb) dry couscous (not instant)
1 heaping teaspoon salt (or to taste)
3 tablespoons olive oil
470ml (2 cups) water
1 teaspoon fermented butter
120ml (1/2 cup) water, for the second round of steaming
60ml (1/4 cup) water, for the 3rd round of steaming
1 teaspoon smen (Moroccan fermented butter), for serving
For the vegetables
2 medium turnips
2 small zucchinis
2 small eggplants
1/2 head of a small white cabbage
2 large carrots
500g (1lb) pumpkin, preferably sugar pumpkin
250g (1/2lb) fresh fava beans
1 tablespoon tomato paste
Step 1: Preparing the sauce
1- Peel the the onions and tomatoes, then rinse them.
2- Roughly chop the tomatoes and onions.
3- Place the chicken, tomatoes and onions in the stockpot of a double boiler.
4- Season with black pepper, ginger, turmeric, and salt.
5- Tie the bouquet of parsley with kitchen twine, then place it in the pot.
6- Add olive oil, vegetable oil and the 60ml (1/4 cup) of waterwater.
7- Cover the pot with the steamer basket, and place it over medium heat. Cook for 10 minutes while occasionally stirring.
8- After 10 minutes, add the 2L (8 cups) of water, then cover the pot with the steamer basket, and cook again for 20 minutes
Step 2: Preparing the couscous
1- Place the semolina in a large bowl, then add salt and olive oil.
2- Fluff the semolina using your hands to evenly distribute the seasonings.
3- Add water, then set the couscous aside to rest for 15 minutes.
Step 3: Preparing vegetables
1- Peel the turnips, cut off both ends, then slice the turnips in half lengthwise.
2- Cut off both the ends of the zucchinis discard them. Cut the zucchini in half lengthwise.
3- Cut off the bottom end of the eggplants, remove any thorns from the stems, but make sure to keep the stem so the eggplants don't dissolve in the sauce.
4- Cut the cabbage into quarters making sure to keep the root intact so the leaves don't separate
5- Peel the carrots, cut off both ends and discard them. Cut the carrots into 4 pieces each.
6- Chop the pumpkin into 2 to 3 pieces. Remove the seeds, and peel it.
7- Peel the parsnips, cut off both ends, then slice the parsnips in half lengthwise.
8- Split the fava bean pods open and remove the fava beans. Discard the pods.
9- Wash all the vegetables, then set them aside.
Step 4: Cooking the vegetables (Root vegetables and cabbage)
1- Add the carrots, turnips, parsnips and cabbage first to the pot.
2- Cover the pot and cook with the steamer basket, then cook for 20 minutes.
Step 5: Cooking the couscous (Round 1 of steaming)
1- Fluff the semolina by hand to break apart any clumps.
2- Transfer the couscous to the steamer basket.
3- Place the steamer basket over the pot and allow it to steam for 15 minutes.
4- Transfer the couscous to a large plate. Add the water, then mix with a spoon to distribute the water evenly.
5- Set aside to rest for 10 minutes.
Step 6: Cooking the vegetables (zucchini, eggplants, and fava beans)
1- Add the zucchini, eggplants, fava beans, and tomato paste to the pot.
2- Mix to combine, then cook for 15 minutes
Step 7: Cooking the couscous (Round 2 of steaming)
1- Fluff the couscous with a spoon, then place back in the steamer basket.
2- Place the steamer basket on top of the pot, and let it steam for another 15 minutes.
Step 8: Cooking the pumpkin
3- Add the pumpkin to the pot, and cook for 15 minutes or until all the vegetables are fork tender.
Step 9: Cooking the couscous (Round 3 of steaming)
1- Transfer the couscous again to the large plate.
2- Add the water and mix to combine. Set aside to rest for 5 minutes.
3- Transfer the couscous to the steamer basket.
4- Place the steamer basket on top of the pot, and cook for another 15 minutes.
Step 10: Serving the couscous
1- Place the couscous in the serving plate.
2- Add the smen (fermented butter), then mix to combine.
3- Add the chicken in the middle of the dish.
4- Add the vegetables around the chicken.