MOROCCAN COUSCOUS : A FRIDAY TRADITIONAL

This Moroccan Couscous Recipe Will Immerse You In Authentic Culture

This Moroccan Couscous

         Couscous is not that complicated to make by cons it takes time a lot of time ... It is also a dish full of history and to find it, you have to go to the Berber people; very large community in Morocco (almost 40% of the population). 

Presentation of couscous:

wheat seedThe mythical dish of Berber origin, Couscous is a term that has a double meaning. In fact, it designates both the seed and the national dish of certain North African countries.

The national dish consists of steamed semolina which serves as an accompaniment to a broth containing various vegetables cultivated in the Mediterranean basin, spices and meat, mainly lamb or mutton.

The second meaning of the term couscous, the seed, is a mixture of wheat semolina and flour sprinkled with cold salt water, then pressed and rolled. Nevertheless, the base of couscous remains this seed obtained from semolina.

History of couscous: 

Couscous (in Berber seksu) is the benchmark dish for people in North Africa. It’s also their biggest and most beautiful culinary creation. The Berbers were the first to steam wheat and barley semolina. The couscous, the invention of which probably dates back to the end of the Roman period, was only mentioned by the authors around the end of the 8th century. Muslims who praised its nutritional and medical qualities. He managed to cross borders and be prized according to Rabelais from the 16th century under the name of Coscoton in the moresque. It was only with the arrival of the Hafsids (Dynasty of North Africa) that the name of couscous was mentioned. 

Its origin divides historians but one thing is certain: archaeological excavations have made it possible to discover couscoussières dating from the 9th and 10th centuries. It has also undergone many transformations over the course of caravan routes through the Sahara, and then with the conquest of Andalusia. Anyway, couscous has long been the "national dish" of North Africa.

Couscous is the traditional dish in Morocco, often prepared on Friday which is a holy day. Today we will learn how to prepare Moroccan couscous.. let's go ^_^

Production:

• Main course for: 8 people
• Preparation: 45 mins
• Cooking: 1h
• Difficulty: very easy

This Moroccan Couscous

Ingredients:

1. 1 kg of medium-sized couscous semolina
2. 1 kg lamb shoulder
3. 1 kg chicken drumsticks
4. 1 kg of merguez
5. 150 g chickpeas
6. 500 g turnips
7. 500 g carrots
8. 500 g zucchini
9. 2 onions
10. 1 grated tomato
11. 1 small teaspoon of saffron
12. 1 teaspoon sweet pepper
13. 1 bunch of coriander
14. 200 g butter
15. salt and pepper

Preparation: 

• Cut the lamb meat into large pieces.
• Put them in the couscous pot. Cover with 5 liters of cold water.
• Add the chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked overnight.
• Bring to a boil and cook in small broths for one hour.
• Put the couscous semolina in a bowl and pour a little warm salted water over it. Mix and detach the beans with a fork.
• Put the semolina in the couscoussier basket and place it on the pot. As soon as the steam passes through the semolina, return it to the bowl.
• Wash the turnips and cut them into quarters.
• Wash and scrape the carrots and cut them into sections.
• Wash the zucchini and cut them into 3 cm thick slices.

After an hour of cooking the broth, remove the lamb meat and set aside, add the chicken drumsticks in the chicken sauce, turnips and carrots. Cook for 20 minutes then add the zucchini, grated tomato and chopped cilantro.

• Put the semolina in the couscoussier basket.
• Cook for 20 minutes.
• Grill the merguez in the oven or in the pan.
• When the semolina is cooked, put it in a dish. Add butter cut into pieces.
• Serve the Royal Moroccan Couscous as follows:
• Dig a well in the center of the semolina and place the vegetables and meats in it.
• Present the broth separately in a tureen.

Note:

The couscous recipes vary according to the seasons (vegetable garnish in agreement), regions, even cities (with / with meat - never pork, of course - with fish, dessert version, etc.) and there are as many couscous recipes as families !!! 

This Moroccan Couscous

The benefits of couscous:

If couscous is also popular in the world, it is also because of its health benefits. It is in all respects a very balanced dish. Semolina, first of all, is a cereal rich in B vitamins, magnesium and phosphorus. It is thus a significant source of energy. Then it is made up of the recommended daily ration of fresh vegetables. Finally, chickpeas or meat provide the source of protein necessary for our body.