SIMPLIFIED TRADITIONAL MOROCCAN COUSCOUS WITH VEGETABLES
Couscous is the traditional family meal on Fridays in Morocco, and best when made by a Moroccan mom. When I was living there, my roommates and I would wait all week for Couscous Friday, so naturally when I returned to the States, I had major withdrawals from it. The traditional preparation is very time consuming and requires special equipment, so I adapted the recipe that I learned in the village to be made at home. I think Norah would be proud!
Provided by Sarah Hopkins
Categories World Cuisine Recipes African North African Moroccan
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix turmeric, salt, cumin, ginger, pepper, cinnamon, and cloves together in a small bowl. Place chicken in a Dutch oven. Sprinkle 1 teaspoon of the spice mix onto the chicken and drizzle with olive oil.
- Cover chicken and bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. Uncover and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 20 minutes. Let rest, uncovered, for 15 minutes.
- Combine broth, butter, and remaining spice mix in a large stockpot over medium-high heat. Bring to a boil and add carrots. Reduce heat and simmer until starting to soften, about 10 minutes. Add cabbage and zucchini. Add the chicken drippings from the Dutch oven. Cook until vegetables are tender, about 15 minutes.
- Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork and transfer to a large, shallow bowl. Place chicken the middle and arrange vegetables around the chicken. Pour 4 to 5 ladles of the broth over the whole dish.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 28.2 g, Cholesterol 101.2 mg, Fat 17.6 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 6 g, Sodium 1301.2 mg, Sugar 5.9 g
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Hassan Fadumaahmed6
[email protected]I would not recommend this recipe. It was a waste of time and money.
thankGod chisom
[email protected]This recipe is not for beginners. It's a bit too complicated for someone who doesn't have a lot of experience cooking.
Sarah Oscar
[email protected]The instructions were a bit confusing. I had to reread them several times before I understood what to do.
Desire Davidson
[email protected]I would have liked the recipe to include more vegetables.
MD salman Dk
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing.
Mani Mehar
[email protected]I'm not a big fan of couscous, but this recipe changed my mind. It's so flavorful and delicious.
Patricia Meko
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Hamza Chand
[email protected]I love the way this dish looks. It's so colorful and inviting.
D O N Bisow
[email protected]This is my new favorite couscous recipe. It's so easy to make and it's always delicious.
Stoican Florin
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
wazir gamer ff Wazir gamer ff
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bag of frozen vegetables in my freezer and this is a great way to use them up.
Puspa Anil
[email protected]I love the combination of flavors in this dish. The sweetness of the carrots and raisins pairs perfectly with the savory spices.
Rekike Solomon
[email protected]This was my first time making couscous and it turned out great! The instructions were easy to follow and the dish was delicious.
Kyeswa Charles Everest
[email protected]I've made this recipe several times and it's always a hit. The vegetables are so flavorful and the couscous is light and fluffy.
Andrew Sharpe
[email protected]This recipe is a great introduction to Moroccan cuisine. The flavors are complex and delicious, and the couscous is perfectly cooked.