Moroccan Couscous with Vegetables and Meat

Name: Moroccan Couscous with Vegetables and Meat
Prep time: 40 min
Cook time: 120 min
Yield: 6
Ingredients: 1 kg Medium couscous (not instant); 0.25 cup Neutral oil; 6 cups Water (for working couscous); 2.5 tsp Salt (for couscous); 3 tbsp Butter; 1.5 lbs Lamb, beef, or chicken with bone; 0.25 cup Oil (for broth); 2 whole Large onions, finely chopped; 3 whole Tomatoes, grated or chopped; 1.5 tsp Salt (for broth); 1 tbsp Ground ginger; 1 tbsp Black pepper; 1 tsp Turmeric (or saffron threads); 1 bunch Fresh parsley and cilantro bouquet; 100 g Dry chickpeas (soaked overnight and drained); 3 liters Water (for broth); 3 whole Carrots; 2 whole Turnips (or parsnip/daikon); 1 small piece Pumpkin or squash, in wedges; 2 whole Zucchini; 1 whole Eggplant (optional); 2 whole Potatoes (optional); 1 small piece Cabbage, small piece (optional)

From: Morocco

Servings: 6

Prep Time: 40 minutes

Cook Time: 120 minutes

Difficulty: Medium

Ingredients

1 kg Medium couscous (not instant)
0.25 cup Neutral oil
6 cups Water (for working couscous)
2.5 tsp Salt (for couscous)
3 tbsp Butter
1.5 lbs Lamb, beef, or chicken with bone
0.25 cup Oil (for broth)
2 whole Large onions, finely chopped
3 whole Tomatoes, grated or chopped
1.5 tsp Salt (for broth)
1 tbsp Ground ginger
1 tbsp Black pepper
1 tsp Turmeric (or saffron threads)
1 bunch Fresh parsley and cilantro bouquet
100 g Dry chickpeas (soaked overnight and drained)
3 liters Water (for broth)
3 whole Carrots
2 whole Turnips (or parsnip/daikon)
1 small piece Pumpkin or squash, in wedges
2 whole Zucchini
1 whole Eggplant (optional)
2 whole Potatoes (optional)
1 small piece Cabbage, small piece (optional)

Instructions

START BROTH: In couscoussier bottom (or large pot), heat 0.25 cup oil over medium-high heat. Add meat, onions, tomatoes, salt, ginger, pepper, turmeric, herb bouquet, and soaked chickpeas. Brown and cook stirring often for 10-15 minutes. Add 3 liters water, bring to boil, cover, and simmer over medium heat for 30 minutes.
PREPARE COUSCOUS: Place dry couscous in wide bowl. Drizzle 0.25 cup oil over it. Toss and rub grains between hands to coat and separate. Sprinkle about 1 cup water over grains, toss and rub again to moisten evenly, breaking any clumps. Transfer loosely to couscoussier steamer top (do not pack). Set over simmering broth. When steam rises well, time 15-20 minutes.
SEASON AND SECOND STEAMING: Tip couscous back into bowl and cool slightly. Sprinkle 2-3 tsp salt and 1-2 cups water over, working it in with hands, breaking all clumps. Return to steamer and steam 15-20 minutes from when strong steam appears.
ADD VEGETABLES: While couscous steams, add firmer vegetables (carrots, turnips, cabbage, potatoes) to broth; cook 15-20 minutes. Add softer vegetables (zucchini, eggplant, pumpkin/squash) and cook until all vegetables and meat are tender. Adjust seasoning.
FINISH COUSCOUS: Turn couscous into large serving dish. Work in butter gently, rubbing until grains are glossy and separate. Stir in about 1 cup hot broth to lightly moisten, tossing as before.
TRADITIONAL SERVING: Shape couscous into mound with well in center. Place meat in center. Arrange vegetables in neat rows or piles over and around couscous. Serve remaining broth separately in bowl or ladle over each serving at table.