Vegetable Couscous
Vegetable Couscous is so delicious and unique, a Moroccan specialty. In Morocco this dish is a tradition and a cutural symbol. Every friday in every household in Morocco Couscous is on the menu dejour. Ingredients: 1 kg couscous 1 kg lamb shoulder 1 kg of beef for braising 150 g chickpeas 500 g turnips 500 g carrots 500 g zucchini 2 onions 1 teaspoon saffron 1 teaspoon sweet paprika 1 bunch cilantro 200 g butter salt pepper Vegetable Couscous is also a vegitarian dish. All you need to do is to take off the meat.
Preparation :
Cut the lamb and beef chunks. Put the couscous pot. Cover with 5 liters of cold water. Add chopped onions, saffron, sweet paprika, salt, pepper and chickpeas soaked from the night before. Bring to a boil and cook over low heat for one hour.
Put the couscous in a bowl and pour over some warm salted water. Mix and detach the grains with a fork. Put the couscous in the basket and place it on the pot. As the steam passes through the meal, put it in the bowl.
Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into pieces. Wash zucchini and cut into slices 3 cm thick.
After an hour of cooking broth, add the turnips and carrots. Cook for fifteen minutes then add zucchini and chopped cilantro. Put the couscous in the basket of couscous. Cook for 3 quarters of an hour.
When the meal is cooked, put it in a dish. Pour in butter cut into pieces. Dig a well in the center of couscous and arrange the vegetables and meats.
Show broth separately in a tureen as seen in the picture.
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