Mmorocco

Moroccan couscous with chicken

Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 8 Pers.
Preparation Time: 0 h 40 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable

Ingredients:

Couscous:
1 kg medium couscous, 80 cl of water
80 g of butter into pieces
1 teaspoon of salt
broth:
1 1.5 kg chicken, ready for roasting
2 teaspoons cumin seeds shave whole
250 g carrots, peeled and cut into 3 cm long
8 sprigs of fresh coriander tied in bouquet
3 liters of whole milk 250g chickpeas soaked Eve
1.5 kg pumpkin pele, get rid of the seeds and cut into large dice
2 cloves, 10 cl solution saffron
1 large onion, cut in half lengthwise
400 g zucchini, peeled and cut into 4 cm long
salt, freshly ground white pepper

Preparation of Moroccan couscous with chicken:

To prepare the couscous recipe Moroccan Chicken:

Lock the cumin seeds in a muslin tie. Prick each onion half a clove. Salt and pepper the inside and outside of the chicken. In a steamer pot, gather
chicken, onion, chickpeas, carrots, cumin and coriander bouquet.

Salt and pepper, add the milk. Bring to a boil, lower the heat and place the pot on top of the couscous in order to cook the couscous.

Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil. Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Cook the whole chicken, vegetables and couscous, 30 minutes on low to medium heat.

After this time, add the contents of the pot the diced pumpkin, zucchini and saffron infusion, continue cooking 25 minutes.

Make cooking chicken if it is not tender enough, take another
5 minutes. Remove chicken with a slotted spoon and cut it.

To serve, place the couscous in a large heated platter. Dig out the center and arrange the pieces of chicken surrounded by vegetables.

Remove the onion, cumin and coriander and serve milk cooked separately, in a tureen.

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Couscous with lentils and vegetables

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable

Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons oil
25 g butter
For the filling:
400 g of yellow lentil
2 turnips
2 carrots 2 onions
2 cloves of garlic
1 cube of vegetable broth
2 tbsp. tablespoons oil
1 cooked. coffee cinnamon
salt and pepper

Preparing couscous lentils with vegetables:

To prepare the couscous recipe of lentils with vegetables

Peel the onions and garlic, chop the. Pour into a casserole. Add oil, then fry over low heat for 5 minutes. Season with salt, pepper, cinnamon and bouillon cube. All wet with 1 liter of water.

Sort and wash the lenses with water. Peel the carrots and turnips. Cut into sticks. Add all the vegetables to the broth. Cook 40 minutes over medium heat.

Meanwhile, prepare the couscous according to the instructions below for preparing couscous.

Make the couscous in a large bowl. Sprinkle generously with sauce semolina. Spread lentils over couscous. Garnish with carrot sticks and turnips.

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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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