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Moroccan Couscous with vegetables

Morrocan Couscous with vegetables
Prep Time 30 mins
Cook Time 1 hr 30 mins
Servings 6 People


The Couscous Semolina preparation

  • Place your couscous in a large dish
  • Add 1 TBSP of olive oil
  • Rub the couscous in your hands to make it even
  • Pour in one bowl of water
  • Let it to absorb for about 10 mn
  • Put the couscous in the upper pot of your steamer (it has to be a deep one like this)
  • Pour water in the second pot at a little more than half of the pot's size
  • Place on the stove and let it steam for 25mn
  • After 25mn, take the couscous out of the pot and place it in the large dish used earlier
  • Mix it with a large spoon to let it breathe
  • Take one bowl of water mixed with 1 tsp of salt
  • Pour the water on the couscous and mix
  • Let the couscous absorb the water for another 10 to 15mn
  • Rub the couscous again in your hands to remove any lumps
  • Place the couscous back in the steamer on the stove for another 20mn
  • After 20 mn, take it out again place it in the large dish
  • add 1TBSP of olive oil
  • Rub in your hands again to remove any lumps
  • Your couscous semolina is ready! Now on to the sauce

Ingredients Preparation

  • Preparing all ingredients makes it so easier so let's start!
  • Remove the skin of your carrots, cut them in half in their length then cut open each half
  • Remove the heart of the carrot with a knife (optional step)
  • Remove the skin of Turnip and cut them in big quarter
  • Remove the skin of the Zuchini - I stripe it by removing every other line so It stays green - I also remove the heart (optional step)
  • Chop the onion in small quarter
  • Chop the Flat parsley and Cilantro/Coriander
  • Cut the ring bell pepper in large quarter and remove the seeds from the inside
  • In a bowl, add 1/2 TSP of black pepper, 1/2 TSP of white pepper, 1TSP of Tumeric, 1 TSP of Ginger, 1TSP of salt
  • Pour peas in a bowl and let it defreeze at normal temperature (it is fine if it is still frozen by the time you need to pour it in the sauce
  • Grate the two tomatos to form a paste and add one TSP of flat parsley and coriander - set it aside as it will be used as one of the last step

The making of the couscous stew

  • Pour 1 1/2 TBSP of olive oil in the pot
  • Place the meat and stir for 5mn
  • Add the chopped onions and stir for another 5mn
  • Add the spices in (Ginger, tumeric, Salt and the peppers) and mix - let the spice be absord by the meat for another 3 to 5mn (it shouldn't burn so keep stirring if needed)
  • Add the carrots and turnips
  • Pour boiled water over it all to cover slightly the ingredients in the pot
  • Let it cook for about 20 to 25 mn -
  • Half way - add the ring pepper, the zuchini and the peas
  • Let it cook for another 20 to 25mn
  • Add the tomatos paste prepared with the herbs into the mixture
  • cook it until the meat is tender and add salt if needed