RECIPE : MOROCCANS' FAMOUS MEAL COUSCOUS

RECIPE : MOROCCANS' FAMOUS MEAL COUSCOUS

Hello JOWWALers,

We just can't start this section of our blog, especially that we're introducing MOROCCO to the world during these first articles, and choose to introduce another recipe than MOROCCAN COUSCOUS of course! It is world wild known that is our major meal, but hold on people, we don't eat it everyday though ... that's a COUSCOUS' STEREOTYPE ! 

But to let you in, this is a fancy classical meal, that had and still gather the whole family around it, you just can't taste its charm if you eat it alone. 

So to make a long story short, here are the ingredients : 

• 400g lamb shoulder, cut into large dice 
• 500g lamb collar cut into 6 slices 
• 4 medium turnips, peeled and cut into 4 
• 4 carrots, peeled and cut into 3 
• 2 zucchini cut into 6 large pieces 
• 200 g of pumpkin flesh 
• 2 large onions, cut into large dice 
• 2 tomatoes without stalk and cut into large districts 
• 1/2 green cabbage, cut into 6 
• 1 stalk of celery 
• a bunch of cilantro 
• a bunch of parsley 
• 100g chickpeas, soaked overnight in water that was 2 times 
• 1 teaspoon ground ginger 
• a few saffron threads 
• salt and freshly ground pepper 
• and finally 
• 500g couscous (semolina)

Steps : 

1. Take a large ovenproof casserole or porcelain, pour the cornmeal, sprinkle a little water in the égrainant (inflation)
2. In the bottom of the couscoussier, pour 1.5 liters of water and then put the chickpeas, meat, spices, washed coriander and parsley, half of the chopped onions with salt and pepper and cook at low boil 30 minutes .
3.  As soon as the bouillon boils, put the top of couscous topped with semolina on the bottom, when the steam will pass through the semolina, promptly remove the top and pour the semolina in the same old dish, season with salt, and pour some water and continue stirring fingering semolina. then pour it on top of the couscoussier and cook.
4. Then add in your bouilllon, tomato wedges, remaining onions and other vegetables. 
5.  when your bouillon will boil and the steam will again cross the semolina remove it from the heat and pour into a large bowl and mix with 80g of butter (smen) lifting to aerate semolina then cover with parchment paper to preserve its heat. 
6.  Cooking will finish when you can stick a knife point in the flesh turnips. 
7. Serving the couscous with 7 vegetables: in a deep dish meal put the couscous and then draw the center harmoniously, you place your vegetables and pieces of meat, then sprinkle with hot bouillon. it can be served with small green chillies.

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