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Moroccan Recipes
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Moroccan Couscous with Mutton
Moroccan couscous, like most North African couscous dishes, is very different then Middle Eastern styles of couscous. Traditionally steamed and served with vegetables and mutton, this style of couscous is a Friday custom for most Moroccans.
Ingredients:
2 lbs Mutton (can substitute lamb)
2 cups couscous
1 onion
2 zucchini
1 lb pumpkin
2 carrots
1 cup water
1/2 cup olive oil
2 cloves garlic
2 tablespoon cumin
1 tablespoon paprika
1 tablespoon turmeric
Preparation
Step 1: Mix the cumin, paprika, turmeric, salt and pepper. Many Moroccans add more spices including ginger, anise, coriander seed, and galangal. Feel free to play with your own blend of spices.
Step 2: Finely chop the onion and garlic and place it in a large pan with the mutton, 2 tablespoons of your spice mix and some olive oil. Fry at a low temperature to seal the meat.
Step 3: Chop the rest of your vegetables in vertical slices. Add them to the mutton with 1 cup of water and turn up heat so they begin simmering. Add the rest of your spice mix. Cook for 45 minutes to an hour. Add more water if needed to keep it at a stew consistency.
Step 4: Take the couscous and pour into a large bowl you have. Pick out any 'bits' and sprinkle some water and a tsp of salt over the couscous. Use your hand rub 1 tsp of oil through the couscous to keep it sticking. Fill a couscousier or steamer half full with the couscous. After it begins to steam, give it 10 minutes. Remove any lumps with your hands. Repeat process two more times.
Step 5: Remove the couscous and pour back into the bowl. Add salt and olive oil to taste. (You may use butter in place of the olive oil). Serve the couscous in the bowl with the vegetables and meat arranged on top, and pour the sauce over the dish. Most importantly, enjoy!
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