HOW TO MAKE Couscous with Seven Vegetables

 

 the show that brings you the flavors of Morocco today we're kicking off the couscous series couscous is a staple ingredient in Moroccan cuisine in this series we're going to learn how to make it a traditional way using the couscous pot but also the expressway first let's start with the traditional way we're going to make the most famous dish in Morocco couscous with seven vegetables and we eat this dish every Friday so let's start step one prep vegetables peel the carrots trim both ends touching half and slice each half lengthwise cut along the edges of the carrot core and remove it peel the sweet potatoes and cut into quarters peel the turnip and cut into quarters trim both ends of the zucchini cut it in half then slice each half lengthwise cut the cabbage into quarters trim the hard end and remove outer leaves remove the pumpkin seeds and cut into chunks I am using a kabocha today and here are our seven vegetable carrots sweet potatoes turnips zucchinis cabbage pumpkin and chili pepper you can also use fresh fava beans or potatoes use the veggie combo of your chopping step to prepare meats slice the tomato in half and grate using the large holes of the grater discard the tomato skin peel and chop the onion so we will need beef chopped onion grated tomato fresh parsley and cilantro and dried chickpeas soaked in water overnight for the spices we have saffron ground ginger turmeric pepper and salt and of course olive oil in the bottom of the couscous pot combine the meat olive oil saffron turmeric ground ginger pepper and salt add the chopped onion and mix Brown the meat for a few minutes then add the grated tomato and the fresh herbs cover the meat with water drain the chickpeas and add them to the rest of the ingredients cover the pot and let the meat cook for around 20 minutes and start preparing your couscous step 3 prepare couscous place the couscous in a large plate I am using the Moroccan traditional couscous plate called gasa add some cold water and work the couscous list the grains rub them give them some love and make sure they are all coated with water place the couscous top or a plate to minimize kitchen mess and transfer the couscous in the couscous top don't worry the moist couscous grains won't fall through the holes I promise step 4 steamed couscous round one after cooking the meat for 20 minutes place the couscous top over the couscous bottom seal both spots with a cheesecloth or foil this way we don't lose any steam after 5 minutes or so you will notice steam rising from the couscous now start your timer and let the couscous steam for 15 minutes times up empty the couscous in the large plate and gently break the couscous grains with a fork we don't want any lumps add vegetable oil and continue fluffing the couscous add a large pinch of salt mix now add a little bit of water and continue fluffing until each couscous grain is plum and happy let the couscous rest while you start cooking the veggies step thighs cook root vegetables we will first cook the root vegetable carrots sweet potatoes and turn it these require more cooking time place them with the meat and add boiling water to cover it all don't fill up the entire pot with water or the broth will touch the couscous and row in it step 6 steam couscous round to transfer the couscous in the couscous top and place it back over the meat seal both pots after 5 minutes or so you will notice steam rising from the couscous now start your timer again and let the couscous steam for 15 minutes times up empty the couscous in the large plates and you guessed it fluff in time add a little bit of water and gently break all the lumps with a fork or your hands if you can stand the heat let the couscous rest for 5 minutes while you are cooking the other vegetables step 7 cook the other vegetables first let's check on the root vegetables my carrots still need a bit more cooking time but the turnips are ready it's time to remove them from the pot and place them in a plate we don't want mushy veggies we want them to be whole and proud the sweet potatoes are also ready time to join the turnips in the plates let's add the other vegetables zucchini pumpkin and cabbage these veggies cook faster step 8 steamed couscous round 3 transfer the couscous in the couscous top and place it back over the minutes seal both pots when the steam starts rising from the couscous start your timer again and let the couscous steam for 15 minutes or until done if you taste the couscous grains you will actually know when they are ready they just feel cooked once done empty the couscous in the large plates and fluff again but this time just with butter or Moroccan Smith look at these little grains of happiness they smell like home step 9 check meat and vegetables who is ready and who is not time of truth zucchinis are ready out of the pot carrots are ready out of the pot pumpkin is ready out of the pot the cabbage wants to join them as well and of course let's not forget the chili pepper remove the herbs and discard check on the meat mine still needs some cooking it will have to stay in the pot longer kiss your sauce and adjust the seasoning salt and pepper until it's perfect in my case I will close the pot and let the meat cook a bit more check this out now the mint is soft and ready time for all the veggies to come back to the pot we want them to be hot and ready for serving step 10 plate couscous first place the couscous grains in a dome shape use a bowl to make a crater in the center pour some of the broth over the couscous grapes not too much we don't want to prove ourselves place the meat in the center arrange the veggies around and on top of the couscous don't forget the chickpeas and the chili pepper for a spicy finale in a separate bowl pour the broth and serve on the side for people to add to their couscous individually check this out 10 steps to get to the perfect couscous and 1 spoon to get to heaven this is so good benefit