Moroccan cuisine offers a rich tapestry of flavors, with couscous standing out as a quintessential dish. Two beloved variations are the traditional Moroccan Couscous with Meat and Seven Vegetables and the sweet and savory Seffa Medfouna. Below are detailed steps to prepare each dish authentically.
1. Moroccan Couscous with Meat and Seven Vegetables
This hearty dish combines steamed couscous grains with a flavorful broth of meat and a medley of vegetables.
Ingredients:
- For the Meat and Broth:
- 2 pounds (about 1 kg) of lamb, beef, or chicken
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 1/2 teaspoon saffron threads (optional)
- 1/4 cup chopped fresh parsley and cilantro, tied together
- 2 ripe tomatoes, peeled and chopped
- 6 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- For the Vegetables:
- 3 carrots, peeled and halved lengthwise
- 2 turnips, peeled and quartered
- 1 small cabbage, cut into wedges
- 2 zucchini, halved lengthwise
- 1 small butternut squash, peeled and cut into large chunks
- 2 small sweet potatoes, peeled and halved
- For the Couscous:
- 3 cups dry couscous (not instant)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons unsalted butter
Instructions:
- Prepare the Meat and Broth:
- In the base of a couscoussier or a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Add the meat, salt, turmeric, ginger, black pepper, and saffron. Stir to coat the meat with the spices.
- Add the chopped tomatoes and the herb bouquet (parsley and cilantro). Stir well.
- Pour in the water and bring to a boil. Reduce the heat, cover, and let it simmer for about 45 minutes, or until the meat is tender.
- Add the chickpeas to the pot.
- Prepare the Couscous:
- While the meat is cooking, place the dry couscous in a large bowl.
- Drizzle with vegetable oil and use your hands to rub the oil into the grains, ensuring they are well-coated.
- Sprinkle 1 teaspoon of salt over the couscous.
- Gradually add 1/2 cup of water, rubbing the grains between your palms to absorb the moisture and break up any lumps.
- Transfer the couscous to the oiled steamer basket of the couscoussier.
- First Steaming:
- Place the steamer basket over the simmering meat and broth. Ensure steam can pass through; if necessary, seal the joint between the pot and steamer with a damp cloth or foil to prevent steam from escaping.
- Once steam rises through the couscous, let it steam for about 15 minutes.
- Prepare the Vegetables:
- After the first steaming, remove the couscous and return it to the large bowl.
- Add the carrots, turnips, and cabbage to the pot with the meat and broth. Cover and continue to simmer.
- Second Steaming:
- Sprinkle the couscous with another 1/2 cup of water, rubbing the grains to absorb moisture and eliminate lumps.
- Return the couscous to the steamer basket and place it back over the pot.
- Once steam rises through the couscous, steam for another 15 minutes.
- Add Remaining Vegetables:
- Remove the couscous and place it in the bowl.
- Add the zucchini, butternut squash, and sweet potatoes to the pot. Adjust seasoning if necessary.
- Final Steaming:
- Sprinkle the couscous with a final 1/2 cup of water, working it in as before.
- Return the couscous to the steamer and steam for a final 15 minutes.
- Finish the Couscous:
- Transfer the couscous to a large serving dish.
- Add the unsalted butter and mix well to ensure the grains are fluffy and separate.
- Serve:
- Shape the couscous into a mound on the serving platter.
- Create a well in the center and place the meat there.
- Arrange the vegetables around the couscous.
- Ladle some broth over the top and serve the remaining
