Morrocan Couscous

Right, I have a recipe for Moroccan couscous in my mind. Couscous is an integral part of Moroccan cuisine, and it is typically paired with meat or vegetables. Every recipe follows a collection of ingredients, and I think mine should begin with listing them down. Furthermore, a traditional recipe would call for couscous, carrots, zucchinis, turnips, and a few spices like cumin, turmeric, and cinnamon. As for the meat, chicken or lamb sounds delicious. The type of couscous is what’s confusing me at the moment. If I am not mistaken, it is available in different sizes. According to my knowledge, Moroccan couscous is of the smallest size, which means I must purchase the correct one. In addition to that, I also recall that couscous requires steaming for it to be cooked, but I’m not sure if that applies to all recipes. Perhaps some instant couscous only requires boiling water? That’s something I need to confirm. For the vegetables, I think they're usually cooked in a stew called a tagine. So the process could consist of preparing the spices-laden broth first along with the meat, and then allowing it all to simmer while the couscous is prepped separately, serving the broth and meat over the couscous later. Let me outline the steps: prepare the couscous, cook the meat and vegetables in a flavorful broth, and combine them.

Moroccan Couscous with Vegetables and Meat Ingredients: For the Couscous: 2 cups Moroccan couscous (instant) 2 ½ cups vegetable or chicken broth (or water) 1 tbsp olive oil or butter Salt to taste For the Stew: 500g bone-in chicken thighs or lamb (trimmed) 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground turmeric 1 tsp paprika ½ tsp ground cinnamon ½ tsp ground ginger 1 pinch saffron (optional) 2 medium carrots, peeled and sliced 1 turnip or 2 small potatoes, peeled and cubed 1 zucchini, sliced 1 (14oz) can chickpeas, drained 2 tomatoes, chopped (or 1 can diced tomatoes) 4 cups chicken or vegetable broth Salt and pepper to taste Fresh cilantro or parsley, chopped (for garnish) Lemon wedges, harissa, and toasted almonds (optional, for serving) Instructions: Prepare the Couscous: In a large bowl, combine couscous with a pinch of salt. Heat broth until boiling, then pour over couscous. Cover with a lid or plate and let sit for 10 minutes. Fluff with a fork, stir in olive oil or butter, and set aside. Cook the Stew: Brown the Meat: Heat olive oil in a large pot over medium heat. Season meat with salt and pepper, then brown on all sides. Remove and set aside. Sauté Aromatics: In the same pot, add onion and garlic. Sauté until soft (3-4 minutes). Stir in spices (cumin, turmeric, paprika, cinnamon, ginger, saffron) and cook for 1 minute until fragrant. Add Vegetables: Add carrots and turnip/potatoes, stirring to coat in spices. Return meat to the pot. Add tomatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Add Zucchini and Chickpeas: Stir in zucchini and chickpeas. Simmer uncovered for 15-20 minutes until vegetables are tender and meat is cooked. Adjust seasoning with salt and pepper. Serve: Spread couscous on a platter. Top with stew, including some broth. Garnish with herbs, almonds, and lemon wedges. Serve with harissa on the side.