Couscous Friday!

Salamwalikoum,

As promised I will be sharing my recipe for moroccan couscous today. This dish is traditionally prepared on Fridays at lunch for the men when they come back from Jumaa prayers at the mosque. So it's the big weekly meal.
Normally the couscous should be made in a 2 tiered pot made up of a stock pot base and a steamer top like this one:

But I was making a meal for about 10 grown men... so this pot is too too small and I don't have a larger one yet. So in the pics you will notice that I used a large pot and a veggie steamer and it does the trick, but the couscous won't taste quite as yummy as when its steamed over the veggies and meat.
Anyhoo it's still a very yummy meal regardless.

The following recipe is for 4-5 grown adults. Now the chicken can be switched out with any poultry or red meat you want, same goes for the veggies. It's just a matter of preference.
So here goes!

Ingredients:
Chicken
2-3 Carrots cut into lenghts of about 2 inches.
Cabbage cut into big chunks
1 Rutabaga cut into big sticks
2 onions
brussell sprouts
sun chokes
3 zucchinis cut into lenghts of about 2 inches.
and any other veggies that tickle your fancy (for this couscous tomatoes and egg plant don't fare very well)
1/2 large can of chick peas (optional)
1/2 tsp ground ginger
1 tsp paprika
2 sprigs chopped cilantro
1/2 tsp salt
a few saffron hairs for color
dry couscous
butter or olive oil or smen (aged butter recipe found here)


Directions:

Put the meat and all the veggies in the stockpot portion of the couscous cooker, add the spices and enough water to cover the veggies and bring to a slow boil. Let cook until the meat is cooked and veggies are tender and not soggy.

Remember its best the veggies be in larger pieces so they wont over cook before the meat is done cooking.

Now while the meat is cooking we need to steam the couscous.
To start off all the couscous should be put in a bowl and add a bit of oil and mix to make sure all the pasta is coated but not drenched in oil.  Sprinkle just enough water over the pasta to moisten and mix. Let the couscous sit 2-3 minutes in order for the pasta to absorb the water.

The couscous is now ready to be transfered to the steamer top of the couscous pot. While transfereing the pasta make sure to break up any lumps. Now let the couscous cook until the steam is reaching the top of the pasta.

This should take about 20-30 minutes. Now pour the pasta into a bowl and break up any chuncks that might be sticking together. Add more water and mix. Let sit 2-3 minutes and put back into the steamer. Let cook 20- 30 minutes again.

On the 3rd time the pasta should be just about cooked, so add a bit of salt to taste and some butter or oil to coat the pasta to taste. And put back into the steamer for the final time.

By the time the pasta is cooked, the meat and veggies should be done.

To serve pour all the couscous into a large deep dish and make a well in the center. Put the meat and the veggies in the well and top with a bit of the broth and serve.

This dish is usually eaten all together in the same vessel with hands or a BIG spoon. lol

And of course I didn't get a chance to take a picture of the final dish before my husband ran off with it to feed the guys...hungry hungry men....lol

I make this dish almost every week when I have fridays off so I will post a pick of the final product  inshallah next chance I get.

And yes it is normal to have couscous ALL OVER the kitchen by the time your are done. So Bsetkoum (bon apetit in morroccan) and enjoy.

Take care