Moroccan Couscous Prestige Recipe
- Ingredients:
-For the Couscous:
500g couscous: High-quality, fine couscous.
3 tablespoons olive oil: To prepare a soft and flavorful couscous.
Warm water: For steaming the couscous.
Salt: To taste.
-For the Broth:
500g meat (lamb or beef): Cut into medium pieces.
1 large onion, chopped: Adds flavor to the broth.
3 cloves of garlic: Finely minced.
3 carrots: Peeled and cut lengthwise.
2 zucchini: Cut lengthwise.
2 turnips: Peeled and cut.
1 tomato: Chopped into small cubes.
150g soaked chickpeas: For garnish and added protein.
4 tablespoons olive oil: To brown the meat and vegetables.
1 teaspoon ground ginger.
1 teaspoon turmeric: For color and flavor.
1 teaspoon black pepper.
½ teaspoon cinnamon: Balances flavors and enhances the broth.
1 taspoon paprika.
2 bay leaves: For aromatic flavor.
2 tablespoons fresh coriander, chopped: For a fresh green flavor.
Salt to taste.
Boiling water: About 2 liters to cook the ingredients.
1. Preparing the Couscous:
Place the couscous in a deep bowl, add a pinch of salt and olive oil.
Gradually pour warm water over the couscous while gently rubbing the grains with your fingers until it absorbs the water.
Place the couscous in a steamer and let it steam for about 20 minutes, stirring occasionally.
Once steamed, remove the couscous and add a little cold water, rubbing the grains again until they separate, then return it to the steamer for an additional 10 minutes.
2. Preparing the Broth:
In a large pot, heat the olive oil and add the meat pieces, browning them on all sides until golden.
Add the chopped onion and garlic, and sauté until the onion softens and turns golden.
Add the chopped tomatoes, spices (ginger, turmeric, black pepper, cinnamon, paprika), and bay leaves, stirring for 5 minutes until the flavors blend.
Pour the boiling water over the mixture until the meat is fully covered, and bring it to a boil.
Once boiling, add the carrots, zucchini, turnips, and soaked chickpeas. Cover the pot and let it simmer on low heat for 45 minutes to an hour, until the meat is fully cooked and the vegetables are tender.
3. Serving:
Place the couscous in a large serving dish, preferably forming a mound. Create a small well in the center to place the meat.
Arrange the vegetables neatly around the meat at the top of the couscous.
Carefully pour the broth over the couscous, ensuring the chickpeas and vegetables are evenly distributed.
Garnish the dish with fresh chopped coriander.
Serve with yogurt or traditional Moroccan salads like the tomato and cucumber salad.
-Presentation Tips:
For a prestige version of couscous, use high-quality lamb or beef.
Serve the dish in elegant and decorative bowls to add a refined touch.
You can also serve the couscous in individual small plates, layered neatly for formal events or special gatherings.
-Note:
Traditional Moroccan couscous boasts deep, balanced flavors, and paying attention to the details of the spices and vegetables elevates this dish to the level of a fine dining experience.
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