Moroccan Couscous Royal
The crown jewel of Moroccan cuisine: fluffy steamed couscous topped with a variety of meats and seven traditional vegetables.
Ingredients
Meats
- 1kg lamb or beef
- 4 chicken thighs
- Merquez sausages (optional)
Vegetables
- Carrots, Zucchini, Turnips, Pumpkin, Cabbage, Chickpeas, Onions
The Grain
- 1kg fine couscous
- Saffron, Ginger, Turmeric, Smut (clarified butter)
Instructions
Steam the Meat
In the bottom of a couscoussier, simmer the meat with onions, chickpeas, and aromatic spices (saffron, ginger, turmeric) in a rich broth.
The First Steam
Prepare the couscous grain with a little oil and water. Place in the top part of the steamer and steam for 20 minutes over the meat broth.
Add Vegetables
Add the harder vegetables (carrots, cabbage, turnips) to the broth. Continue simmering.
The Second Steam
Remove the couscous, work it with more water and salt to break lumps, then return for a second 20-minute steam.
Final Steam and Serve
Add the softer vegetables (zucchini, pumpkin). Steam the couscous a third time with a little smen (aged butter). Pile the fluffy grain on a large platter, arrange meat and vegetables on top, and drench with the fragrant broth.
Nutrition Facts
* Based on a 2,000 calorie diet.