Couscous with meat and vegetables is a tasty one-dish meal made with couscous semolina, lamb meat, mixed vegetables, and aromatic spices. Originating from North Africa, this dish has become popular worldwide for its deliciousness and versatility. The lamb is slowly stewed with the vegetables and spices, creating a flavorful sauce that is then poured over the couscous semolina. The result is a fragrant and flavorful dish, perfect for any occasion.
Clean all the vegetables and cut them into large pieces
In the lower part of a couscoussier, put half a glass of olive oil along with the meat, chopped onions, washed and chopped parsley, and all the spices, then cover with about 1.5 liters of water and salt
Mix everything and cook over medium heat for 30 minutes
When the ingredients start to boil, add the peeled carrots cut into large slices, zucchini, peeled and quartered turnips, and tomato sauce
Let it cook for another 30 minutes, then add the chickpeas drained of their liquid and the pumpkin, finish cooking for another 15 minutes or so until the vegetables are cooked
In a large container, work the couscous with about 250 cl of cold water to separate it well
Half an hour before the sauce is cooked, grease the inside of the upper part of the couscoussier with a little olive oil, then join the two parts of the pot using a kitchen towel or a nylon bag so that the cooking steam passes through the semolina
At this point, distribute the couscous in three successive moments, waiting for the steam to constantly pass through the semolina
Then start to carefully separate the semolina after adding the salt and place it back in the pot to finish cooking (about 15 minutes) following the previous steps
When the semolina is cooked, place it in a large deep serving dish and make a space in the center to place the meat and all around the vegetables
Lightly moisten everything with the cooking broth, being careful not to soak the semolina
If desired, you can mix some harissa (chili paste) to taste in a bowl with part of the cooking broth to make everything spicier
Pan
Couscoussier
Cutting Board
Knife
Store the couscous with meat and vegetables in the refrigerator in an airtight container for up to 3 days.
Couscous with meat and vegetables is a typical dish of North African cuisine, particularly widespread in Morocco, Algeria, and Tunisia.
Marocco
| Energy (kcal) | 84.01 |
| Carbohydrates (g) | 5.33 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 5.77 |
| of which Saturates (g) | 1.54 |
| Protein (g) | 2.48 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.04 |
