Mmorocco

Royal Couscous with three meats

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 45 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable

Ingredients:

for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
350 g beef collar
350 g lamb shoulder
2 chicken thighs
3 medium zucchini
2 onions, 1/2 tbsp. coffee red pepper powder
3 cloves of garlic, 3 tbsp. tablespoons oil
1 pepper, 1 tbsp. Coffee black pepper
1 tablespoon double concentrate tomato
1 tablespoon. tablespoon ras el hanout

Preparing couscous royal with three meats:

To prepare the couscous royal recipe with three meats:

Prepare the couscous:

Put the couscous in a colander. Pass it under running water. Drain, then pour into a large bowl.

Add 4 tablespoons of oil and mix with your hands.
Let stand 15 minutes until the couscous absorbs water and swells.

Roll the couscous between your hands until the seed
is well separated and that there is more lumps.
Fill halfway with water (or broth) the bottom of the steamer
and bring to boil.

Put the semolina in the upper part of the steamer. Place on
the pot and cook for 10 minutes until steam escapes through plenty couscous. (For seal
the steamer, wrap the junction between the two containers with a damp cloth.

Remove from heat. Pour the couscous in large bowl and moisten with 3 glasses of water. Ventilate the seed with a wooden spoon.

Salt, mix and let dry for 10 minutes. Add 2 tablespoons oil and fluff the couscous between your hands, crush the lumps and smooth seed.

Go to steam for 20 minutes. Put the couscous in large bowl and add the butter to soften the seed. Work gently by hand and place in a serving dish.

Peel the garlic and onions chop. Cut beef and lamb pieces. Wash zucchini and remove ends and cut into four.

Heat the oil in a pot. Fry the pieces of meat (beef and lamb), over low heat for 3 minutes.

Add garlic and onions, stir, then add the double tomato concentrate. Season with salt and spices. Moisten with 1.5 l of water, stir and let simmer for 1 hour 15 minutes over medium heat.

Lower the heat and add the chicken thighs. Continue cooking for 10 minutes over medium heat.

Then add zucchini, peppers whole, and bake for 15 minutes.

Serve the couscous in a large bowl. Arrange the meat and zucchini over couscous. Present the sauce on the side, and water before serving.

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Chicken meatballs and couscous with orange

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 20 min
Cooking Time: 0 h 25 min
Difficulty: Easy
Price: reasonable

Ingredients:

500g minced chicken
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of ginger
1 clove garlic, crushed
1 tablespoon olive oil
540g tomato sauce with garlic
50g spinach leaves
2 tablespoons toasted pine nuts
375ml water
80ml fresh orange juice
1 cube chicken bouillon, crumbled
300g precooked couscous
2 tablespoons chopped fresh chives
teaspoons finely grated orange zest

Preparation of chicken meatballs and couscous with orange:

To prepare the recipe chicken meatballs and couscous with orange:

Mix the minced chicken, garlic and half the spices in a bowl. Season with salt and pepper. Roll the mixture into balls the size of walnuts, place them on a plate.

Heat the oil in a large skillet over medium-high heat. Cook chicken balls, turning often, for 5 minutes or until browned. Add tomato sauce and the rest of the remaining spices.

Reduce heat to medium. Cover and cook, stirring occasionally for 10 minutes or until chicken balls are cooked.

Stir in pine nuts and spinach and cook for 1 minute or until spinach is translucent.

Meanwhile, place the bouillon cube in the water with orange juice in a saucepan over high heat. Bring to a boil. Remove from heat and stir in couscous.

Cover and let stand for 5 minutes or until all liquid is absorbed by the couscous. Use a fork to separate the grains. Stir in the orange zest and chives.

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Couscous chicken with eggplant

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 35 min
Difficulty: Easy
Price: reasonable

Ingredients:

8 chicken thighs
2 large eggplants
200g precooked couscous
1 tin of cooked chickpeas
1 ¼ tablespoon of olive oil
1 onion, finely chopped
1 ½ tablespoon harissa
1 tablespoon of tomato puree
500ml chicken stock
2 teaspoons cornstarch
2 tablespoons chopped cilantro

Preparing couscous chicken with eggplant:

To prepare the couscous recipe chicken with eggplant:

Preheat oven to 180 ° C. Gas Lightly rub the eggplant with oil and place on a baking sheet. Bake for 20 minutes, turning once on each side.

Heat the remaining oil in a heavy large pot or tagine. Add onion and sauté for 3 minutes. Add the chicken to the pan, reduce the heat and simmer for 10 minutes until lightly browned. Stir in harissa, chickpeas and tomato puree.

Pour in 400ml of broth and bring to a boil. Remove stem of eggplant cooked and cut into pieces. Add chicken, cover and simmer for 25 minutes, until the chicken thighs are cooked and creamy juice.

Mix a little of the sauce with cornstarch, then stir back into the chicken to thicken.

In a separate dish pour the remaining broth over the couscous and toss with cilantro. And let rise. Pour over chicken and couscous back cover. Turn off the heat for 5 minutes until the couscous is cooked.

Separate the couscous with a fork before serving.

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