Vegetables and Beef Couscous

by Hinda
4 People
1 hr 25 min

Hello everybody, today I’m introducing you a great dish calls couscous. Many of you know the couscous pasta that we use in certain dishes. My Couscous today is from Morocco. This is the most known and ancient dish in North Africa that the Berber tribes use and still make it every Friday and in all special occasions. There is may recipes of this dish. For example couscous with seven vegetables, couscous with onion and raisin, couscous with meat or chicken or with fish. Some region make it with fave beans and dry meat (jerky style). All depends of the occasion and Each one preference. To make this dish there is a special pot called Couscoussier it’s a stockpot in the bottom and a steaming basket on the top. The meat and sauce go in the stockpot and the couscous pasta goes in the steamer to get fluffy and flavory couscous. But if you don’t have this couscoussier just use a pot for the sauce and a steaming basket separately.

the couscous has to be steamed not boiled.

but wait if you think this is to much work just put the couscous in a shallow flat container, water it a little bit, salt it and poor 1 tbsp oil mix well with your hands to incorporate the water and the oil everywhere. And put it in the microwave. Pull it out every 1 minute and water it again. Do that like 3 times until the couscous looks cooked and not tasting like a a raw dough.

I like to add a hot pepper on my couscous and some harissa separately.

This is how the couscous looks when it’s fully steamed. Here it shows my couscoussier the basket part.

Vegetables and Beef Couscous
Recipe details
  • 4  People
  • Prep time: 25 Minutes Cook time: 1 Hours Total time: 1 hr 25 min
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For the Couscous
  • 1 pound couscous you can find a bag of 2 pound couscous in the Mediterranean stores.
  • 1/2 cup cold water + 1/2 cup of water for the second time steaming.
  • 1 tsp oil
  • 1 tsp salt
  • 1 tbsp butter, use it in the end.
For the broth
  • . 2 pounds beef bone in. I use the chuck osso bucco.
  • . 1 onion sliced
  • . 3 carrots cut in four long sticks
  • . 2 zucchini cut vertically like the carrots
  • . 1 turnip
  • . 1/4 of a small cabbage cut in big pieces
  • . One small piece of pumpkin or butternut squash or any other squash you like.
  • . 2 peeled tomatoes cut in half
  • . 1/2 cup chickpeas soaked overnight
  • . A bouquet of parsley and cilantro washed
  • . 1 tbsp tomato paste
  • . 1 tbs oil
  • For spices:
  • . Salt
  • . Black pepper
  • . Ginger powder
  • . 1/4 tsp Curcuma
  • . A dash of cinnamon
For couscous
Put the couscous in large bowl, add 1 tbsp of oil. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. 
Add 1/2 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps. 
Transfer the couscous to a lightly oiled steamer basket, taking care not to compress the grains in the process. Place the basket on the couscoussier and steam for 15 to 20 minutes, timing from when the steam first appears over the couscous.
When done, put the couscous in the bowl and sprinkle with 1/2 of cold water cold and try to integrate the water everywhere using a spatula because it might be very hot.
repeat this operation one more time all over. It has to be steamed twice minimum. When done, put the butter and fluff the couscous very well.
For the broth
Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
In the couscoussier or a stockpot brown the meat with oil, add the sliced onion and chickpeas.
add the spices and mix well. Add 3 cups of water and the bouquet of parsley and cilantro and let it cook. (I use instant pot for the meat, if you do? cook for 20 minutes)
when the meat is almost done, add the carrots, turnip and cabbage.
after 15 mints add the zucchini, squash, tomatoes and tomato passed (dilute the tomato paste in a small bowl with some water to incorporate well).
to serve, put the couscous first in a plate, top it with the vegetables then the meat. You can put the sauce in a bowl separately to control the quality of moisture as needed.
  • . You can freeze the left over of plain couscous in the freezer for a future use. The sauce can be stored too in the refrigerator for one week or in the free pier for 3 months.
  • . If you have a leftover like a mixed couscous with sauce, and you want to heat it, use a skillet to that and toast it. It’s even better the next day.
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