Moroccan Beef Couscous by @niangcook
6 servings
🥩
1 kg
Beef
🧅
3 medium
Onion
🌿
1 bunch
Coriander
🧂
5 g
Salt
🌶️
Pepper
🫙
4 g
Ras El Hanout
🌶️
2 g
Paprika
🫚
2 g
Ground Ginger
🟡
2 g
Turmeric
🥕
400 g
Carrot
🥬
400 g
Turnip
🥒
500 g
Zucchini
🌶️
15 g
Green Chili Pepper
💧
1.5 l
Water
🌾
700 g
Semolina
🍅
1 large
Tomato
🥫
30 g
Tomato Concentrate
🥬
Cabbage
🫘
430 g
Chickpeas
🫒
60 ml
Olive Oil
🍇
75 g
Raisins
Preparation Steps
Step 1/27
Finely chop 2 onions and the fresh cilantro; cut the remaining onion into thin slices for the compote.
Step 2/27
Cut the tomato into small pieces and peel and cut the carrots, turnips, and zucchini into large serving-size pieces.
Step 3/27
Heat 2 tbsp vegetable oil in the bottom pot of the couscoussier over medium-high heat.
Step 4/27
Brown the 1 kg beef in the hot oil until colored on all sides, about 8 minutes.
Step 5/27
Add the chopped onion and cilantro mixture to the browned beef.
Step 6/27
Cook the beef and onion mixture over medium heat for 5 minutes, stirring occasionally.
Step 7/27
Stir in the chopped tomato and 2 tbsp tomato paste.
Step 8/27
Add the salt, black pepper, ras el hanout, paprika, ground ginger, and ground turmeric.
Step 9/27
Cook the seasoned meat sauce over low heat for 10 to 15 minutes, stirring regularly.
Step 10/27
Add the carrots, turnips, zucchini, and whole green chili pepper to the pot.
Step 11/27
Pour in 1.5 l water and bring the broth to a boil.
Step 12/27
Cover the pot and simmer the meat and vegetables for 45 to 60 minutes over low heat.
Step 13/27
Place the couscous semolina in a large bowl and mix it with 2 tbsp olive oil and a pinch of salt.
Step 14/27
Sprinkle a small amount of hot water over the semolina and rub the grains between your hands to separate them.
Step 15/27
Transfer the moistened semolina to the steamer basket of the couscoussier.
Step 16/27
Steam the couscous over the simmering broth for 15 to 20 minutes.
Step 17/27
Remove the vegetables from the broth once tender and reserve them covered.
Step 18/27
Add the cooked chickpeas to the broth and adjust the seasoning with salt and black pepper.
Step 19/27
Simmer the beef and chickpeas in the broth for another 30 to 40 minutes, until the beef is very tender.
Step 20/27
Return the steamed couscous to the bowl and mix in the remaining 2 tbsp olive oil.
Step 21/27
Return the couscous to the steamer basket and steam it a second time for 20 minutes.
Step 22/27
Heat a small amount of broth in a pan and cook the sliced onion over medium heat until translucent.
Step 23/27
Add the raisins and 1/2 cup of cooking broth to the onions.
Step 24/27
Simmer the onion-raisin compote for 10 to 15 minutes until the onions are soft and the sauce is syrupy.
Step 25/27
Spread the steamed couscous on a large serving platter and moisten it with a ladleful of cooking broth.
Step 26/27
Arrange the vegetables around the couscous and place the beef and chickpeas in the center.
Step 27/27
Spoon the onion-raisin compote over the couscous and serve the remaining broth alongside.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
790 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
2 hours 0 minutes
Overall
2 hours 30 minutes
Difficulty
Level
Hard (3/4)
Steps
27 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@niangcook
Origin
Cuisine
Moroccan, North African, Maghrebi
Geographic
Morocco, North Africa
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos