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Moroccan Couscous: Preparation, Ingredients, and History
Ingredients for Traditional Moroccan Couscous
- Couscous:
- 500 grams of couscous (semolina)
- 2-3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 cup of lukewarm water
- Broth (Tagine) :
- 500 grams of meat (lamb or chicken)
- 2 medium onions, chopped
- 3 carrots, peeled and cut lengthwise
- 2 zucchini, cut lengthwise
- 2 potatoes, cut into large cubes
- 1 squash, cut
- 1 large tomato, chopped
- 1/2 cup of cooked chickpeas
- 1/4 cup of raisins (optional)
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cinnamon
- 2 tablespoons of vegetable oil
- 1/2 cup of chopped cilantro and parsley
- 6 cups of water
- Salt to taste
Preparation Method
1. Preparing the Couscous
- Place the couscous in a large bowl, add the salt and olive oil. Rub the couscous with your fingertips until the oil is well mixed with the couscous.
- Gradually add a cup of water and continue rubbing until the couscous absorbs the water
- Let the couscous rest for a few minutes, then place it in a couscous pot over the broth to steam for 20 minutes.
- After 20 minutes, remove the couscous and add a bit of water while fluffing it with a fork to remove any lumps. Repeat this step twice until the couscous is fully cooked and soft.
2. Preparing the Broth:
- In a large pot, heat the vegetable oil and add the meat, frying it until it changes color.
- Add the onions and sauté until softened. Then add the tomatoes and spices (ginger, turmeric, black pepper, cinnamon) and stir the mixture.
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-Add the carrots, zucchini, potatoes, and squash, and stir the vegetables with the spices.
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- Add water and bring the mixture to a boil, then reduce the heat and let the broth simmer for 45 minutes until the meat and vegetables are cooked.
-Add the chickpeas and raisins at the end, and let it cook for an additional 10 minutes.
-Before serving, add the chopped cilantro and parsley.
3. Serving :
- Place the couscous on a large serving plate, then top with the broth, vegetables, and pieces of meat.
-Serve hot with extra broth on the side.
History of Couscous
The history of couscous dates back to ancient times, with evidence suggesting it was consumed as early as the 3rd century BC. The dish is believed to have originated from the Berber people of North Africa and is an essential part of Moroccan and Maghreb culinary traditions. Couscous has become a symbol of Moroccan culture and is traditionally prepared for special occasions and holidays. While the exact "inventor" of couscous is unknown, it is considered one of the most significant culinary innovations in the Maghreb region.
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