Moroccan couscous


  • 1 kg of durum wheat
  • 1 kg of lamb or veal
  • ½ kg of beef
  • 4 tablespoons vinegar
  • 2 tablespoons of olive oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon white pepper
  • 1 tablespoon of salt
  • 1 packet of Saffron powder or pistils
  • 1 glass of water
  • 1 celery
  • 8 chives casse
  • ½ pumpkin Red
  • 3 Zucchini
  • 3 carrots
  • 5 medium onions
  • ½ tablespoon of powdered cinnamon mixed with sugar
  • 100 g raisins of grape
  • 200 g almonds
  • 200 g of chickpeas
  • 2 LTS of water



Rinse the chickpeas and place in sauce overnight. Cut the meat of lamb or beef cubes of 5 cm and season with garlic, salt and vinegar. Season beef with garlic, Salt, pepper and vinegar and then put in a pot to pressure with 2 tablespoons oil and saute.

Add three or four stalks of celery, leeks and chickpeas. Cover with water, cover and Cook. When it is cooked, remove from the heat, strain the broth and reserve.

Prepare the couscous in the following way: place on a plate for large baking Kasha, spray with a cup of cold water, stir and leave standing for 5 to 10 minutes the semolina must puff up a little.

Lubricate with oil the top out of the pot of couscous, pour the semolina and fill with water at the bottom, light the fire and steaming during 45 minutes.

Ideally, move and stir grits to each 10 minutes. When you are ready, place in baking and sprinkle with a mixture of oil of olive, Salt, Saffron and water. Mix well rubbing the couscous with the hands, break and come back to it for others 45 minutes. Repeat this operation once more so that the couscous to cook in the steam for three times (45 minutes each time).

Sauté the veal or lamb in another pan, with oil and almonds previously peeled and broken in half. Add to the meat of lamb or beef, a little saffron dissolved in water; The vegetables should be cut into large pieces and can be cooked on the bottom of the pot of couscous while food is cooking, or in a pot on the side.

It is important to take into account each vegetable cooking time, go out and put in a previously oiled Bowl. Sprinkle with sugar and cinnamon and bake for 10 minutes.

Sauté the onion cut into rings with the raisins until they become dark. Reservation. Frying chickpeas cru (the half remaining) in oil hot. Reservation.

Presentación de el Platillo:

To serve the couscous, Sprinkle with meat broth mixed with vegetable stock, Let it stand for 10 minutes. Garnish with onion and raisins, the fried chickpeas.

In a separate bowl, put on the table the vegetable broth mixed with broth of beef and chickpea stew. Accompany with hot red pepper with paprika, garlic, cilantro, cumin and olive oil grains.

0 reviews

Leave a comment

Would you like to join the conversation?
Feel yourself free of contribute

Leave an answer

This site uses Akismet to reduce spam. Learn how your comments data are processed.