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Moroccan Ramadan Couscous With Meat And Veggies

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Moroccan Ramadan Couscous With Meat And Veggies

Description

Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 0 Min

Total Time : 2 Hr 0 Min

Ingredients

Serves : 6
  • 1 turmeric
  • 1 pepper
  • 2 ginger
  • 1 cumin
  • 1 saffron
  • 1 paprika
  • 2 salt
  • 1teaspoon coriander
  • 2 lamb
  • 2 olive oil
  • 1 garlic
  • 1 onion
  • 4 water
  • 1 tomato sauce
  • 1⁄2 red bell pepper
  • 2 carrots
  • 1 zucchini
  • 1 yellow squash, quartered
  • 1 potato
  • 1 chickpeas
  • 1 onion
  • 2 olive oil
  • 3⁄4 brown sugar
  • 1 cinnamon
  • 2 couscous
  • 3 water
  • 4teaspoons chicken base
  • 1⁄4 butter

Directions

  • Mix all spices in a dish and set aside.
  • Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  • Add onion and garlic. Sauté for 5 more minutes.
  • Add water, spices, and tomato sauce. Cook for 5 minutes.
  • Add carrots and potato pieces. Cook for 10 minutes.
  • Add zucchini and bell pepper to stew. Cook for 20 minutes.
  • Add the chickpeas and cook last 5-10 minutes.
  • Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  • Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  • Boil the water for couscous. Add chicken base and butter.
  • Add couscous. Make sure this is the last part of the recipe you make.
  • Once the couscous is added, leave it alone for 5 minutes.
  • Fluff couscous with fork. Time to eat!
  • Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.
Dasha

Dasha

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