Moroccan couscous. Casablanca style Couscous with Seven Vegetables is my favorite variation of Moroccan couscous, especially when topped with a caramelized onion and raisin garnish called tfaya. Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds.

Traditional Moroccan recipes and Moroccan inspired recipes. Tagine, couscous, bastila, appetizers, pastries, deserts recipes and more. Facts about ingredients, spices and Moroccan cuisine culture. You can cook Moroccan couscous using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Moroccan couscous

Prepare 1 of whole chicken (2 kg).
It's 1 kg of semolina.
It's 3 of good carrots.
You need of ,,3good turnips.
You need 3 of good courgettes.
It's 250 g of pumpkin.
You need 1 kg of onions.
It's 250 g of tender chickpeas.
It's 150 g of dry grappes.
You need ,1 litre of and half water.
It's of Spices:1teaspoon salt,black pepper,ginger,saffron, cannelle.
It's ,4 of table spoons of végétal oil.
It's of 1tea spoon of salted butter(old).
You need 2 of tea spoons of sugar.

One of the most famous Moroccan dishes is couscous. The origin of couscous is uncertain. Many have talked about the its origin that may have been invented by the Berbers. This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still Moroccan Chicken Couscous.

Moroccan couscous step by step

We need three saucepans of différent size.in the biggest one، put water، chickpeas that you have put in a bowl of water overnight،oil,spices,one big onion washed and cut into little squares,oïl ans put thé saucepan on high fire,when it boils,lower fire to allow chickpeas to become tender and to mantain the water quantity.then,put végétalbles, well washed,peeled and cut into long halves in thé same saucepan and let Cook on High fire..
.in the second sauce pan,put an onion,cut into small slices، chicken cut into four pieces ،oil salt, one tablespoon of lemon juice,pepper,ginger,saffron and half tea spoon of salted butter.pût on very low fire,the minimum,and let Cook for one hour without Water.The low fire will extract the juice from the chicken..
In thé third saucepan,thé smallest,put thé rest of onions cut into long slices,add thé same spices,and a cup of Water,and one.teaspoon of oïl.let Cook on a low fire untill thé onions are tender.then,add sugar,half teaspoon of cannelle,and softened dry grappes,let them on low fire untill onions are caramélised but not burned..
Last step.take a steamer,it's a sort of pot with holes that allows cooking with steam. Put the semolina after having washed it quickly under tap Water and drain it,put it in thé steamer and Cook for five minutes.repeat this opération twice and move thé semolina between your fingers untill it becomes like wet sand..
Présentation. In a big dish,circular,put first the semolina add a teaspoon of salted butter to the sauce from the végétable saucepan, and pour one scoop of this sauce on thé semolina.mix gently with a big spoon.Make a hole in thé middle,put there the chickpeas and above them thé pièces of chicken.next،put the halves of vegetables in vertical way as shown in thé photo..then,put the caraméliséd onions on top in a conic pattern,as a mount..
It is served hot accompanied with small bowls of thé sauce where vegetables were cooked..
I hope thé recipe is clear enough.Good appetite.
..

I'm so excited to share with you today's recipe because it's so good. In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. The process feels both celebratory and communal; it's a good dish around which to build a cooking party. There is plenty of recipes on how to prepare Couscous. Here is one, but this is is different, or shall I say its the original.