Best 6 Moroccan Couscous With Meat And Vegetables Recipes

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Moroccan couscous is a delightful dish that embodies the vibrant flavors and aromas of North African cuisine. The combination of tender meat, an array of vegetables, and fluffy couscous makes it a hearty and satisfying meal. Whether you're a seasoned home cook or new to the world of Moroccan cooking, this article will guide you through the steps to create an authentic and flavorful Moroccan couscous with meat and vegetables. Learn how to select the right ingredients, prepare the meat and vegetables, and cook the couscous to perfection. Embark on a culinary journey to the heart of Morocco and discover the secrets to creating a dish that will transport your taste buds to the vibrant markets and bustling streets of the region.

Let's cook with our recipes!

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES



Moroccan Couscous With Meat and Seven Vegetables image

This famous and delicious Moroccan dish features a mound of steamed couscous topped with seven different stewed vegetables and meat.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 6

Number Of Ingredients 29

For the Meat:
2 lbs. 3 oz./1 kg. lamb or beef on the bone (cut into large pieces), or 1 whole chicken
1 large onion (coarsely chopped)
3 tomatoes (peeled and coarsely chopped)
1/4 cup vegetable oil
1 1/2 tbsp. salt
1 tbsp. black pepper
2 tsp. ginger
1 tsp. turmeric , or 1/4 tsp. Moroccan yellow colorant
About 2 1/2 qt./2 1/2 l. water
1 handful of fresh parsley and cilantro sprigs (tied into a bouquet)
Optional: 1/4 cup dry chickpeas (soaked overnight)
For the Couscous:
2 lbs. 3 oz./1 kg dry couscous (not instant)
1/4 cup/60 mL vegetable oil
Water
1 tbsp. salt
2 tbsp. unsalted butter
For the Vegetables:
1/2 small cabbage (cut into 2 or 3 sections)
3 to 4 turnips (peeled and halved)
10 carrots (peeled and halved)
1 to 2 tomatoes (peeled and quartered)
1 to 2 small onions (whole or halved)
Optional: 1/2 cup fresh fava beans
Optional: 1 to 2 jalapeño or chili peppers
1 small acorn squash (quartered), or a small section of pumpkin (cut into 3-inch pieces)
4 to 5 small zucchini (ends removed and halved)
Optional: 2 to 3 small sweet potatoes (peeled and halved)

Steps:

  • Gather the ingredients.
  • Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
  • Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
  • Gather the ingredients.
  • While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  • Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
  • Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
  • Pour the couscous back into the large bowl and break it apart.
  • When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
  • Gather the ingredients.
  • Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
  • Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
  • If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
  • Gather the ingredients.
  • Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
  • Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
  • Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
  • When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
  • Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
  • To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Nutrition Facts : Calories 563 kcal, Carbohydrate 70 g, Cholesterol 24 mg, Fiber 12 g, Protein 15 g, SaturatedFat 5 g, Sodium 3020 mg, Sugar 14 g, Fat 27 g, ServingSize Generously serves 6 adults, UnsaturatedFat 0 g

MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES



Moroccan Couscous with Meat and Vegetables image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield Yield: 6 servings

Number Of Ingredients 21

2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately

Steps:

  • Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
  • After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

QUICK MOROCCAN VEGETABLE COUSCOUS



Quick Moroccan Vegetable Couscous image

Categories     Vegetable     Vegetarian     Quick & Easy     Raisin     Almond     Spice     Healthy     Vegan     Couscous     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup canned vegetable broth
1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Steps:

  • Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
  • Meanwhile, prepare couscous according to package directions.
  • Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS



Moroccan Vegetable Couscous With Lamb Shanks image

Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!

Provided by Alskann

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 cup dried garbanzo beans, soaked and peeled (or you can use 2 cups canned)
4 cups couscous
4 lamb shanks
1/4 cup butter
4 tablespoons canola oil
salt, to taste
1 tablespoon black pepper
1 pinch saffron
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cinnamon sticks
3 onions, quartered
fresh cilantro stem, and
parsley sprig, tied together
6 ripe tomatoes, peeled, seeded and quartered
1 lb carrot, cut into 2-inch pieces
1 lb small turnip, quartered
1 quinces, peeled, cored and cubed
1/2 lb butternut squash, peeled and cubed
1 lb zucchini, quartered
1 fresh hot chili pepper
1 cup raisins
aged clarified butter (Smen-see Recipe #232878) or butter

Steps:

  • In a saucepan cover chickpeas with water and cook, covered, until tender.
  • Drain, cool and remove skins.
  • In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
  • Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
  • Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
  • Cut meat into chunks, discarding bones.
  • Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
  • In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
  • To lamb broth add zucchini, chili pepper, and raisins.
  • Top with colander containing couscous, cover and steam 20 minutes.
  • Dot couscous with remaining butter during last 5 minutes of steaming.
  • To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
  • Spread out to form a large well in center.
  • With a slotted spoon transfer meat and vegetables into well.
  • Add drained squash.
  • Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.

Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES



Vegan Moroccan Couscous with Raisins and Vegetables image

A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.

Provided by Norma MacMillan

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 8

Number Of Ingredients 30

3 tablespoons extra-virgin olive oil
2 large onions, chopped
4 cloves garlic, chopped, divided
4 teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
½ pound pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 stalks celery, sliced
1 carrot, cut into chunks
1 turnip, cut into chunks
3 ½ ounces fresh green beans, cut into 1/2 inch pieces
salt and freshly ground black pepper to taste
1 zucchini, cut into chunks
1 (14 ounce) can garbanzo beans, drained
10 ½ ounces couscous
1 cup raisins
1 cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon ground cumin
2 teaspoons hot chile sauce
1 tablespoon orange flower water, or more to taste
1 pinch ground cinnamon

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
  • Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
  • Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
  • Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
  • Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
  • Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g

MOROCCAN RAMADAN COUSCOUS WITH MEAT AND VEGGIES



Moroccan Ramadan Couscous With Meat and Veggies image

Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.

Provided by Dasha

Categories     Moroccan

Time 2h

Yield 6 serving(s)

Number Of Ingredients 28

1 teaspoon turmeric
1 teaspoon pepper
2 teaspoons ginger
1 teaspoon cumin
1 pinch saffron
1 teaspoon paprika
2 teaspoons salt
1 teaspoon coriander
2 lbs lamb or 2 lbs chicken
2 tablespoons olive oil
1 teaspoon minced garlic
1 onion, chopped
4 cups water
1 cup tomato sauce
1/2 red bell pepper, minced
2 carrots, quartered
1 zucchini, quartered
1 yellow squash, quartered
1 medium potato, peeled and quartered
1 (16 ounce) can chickpeas
1 onion, minced
2 tablespoons olive oil
3/4 cup brown sugar
1 teaspoon cinnamon
2 cups dry couscous
3 cups water
4 teaspoons chicken base
1/4 cup butter

Steps:

  • Mix all spices in a dish and set aside.
  • Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  • Add onion and garlic. Sauté for 5 more minutes.
  • Add water, spices, and tomato sauce. Cook for 5 minutes.
  • Add carrots and potato pieces. Cook for 10 minutes.
  • Add zucchini and bell pepper to stew. Cook for 20 minutes.
  • Add the chickpeas and cook last 5-10 minutes.
  • Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  • Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  • Boil the water for couscous. Add chicken base and butter.
  • Add couscous. Make sure this is the last part of the recipe you make.
  • Once the couscous is added, leave it alone for 5 minutes.
  • Fluff couscous with fork. Time to eat!
  • Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

Nutrition Facts : Calories 869.5, Fat 33.5, SaturatedFat 12.6, Cholesterol 100.3, Sodium 1398.1, Carbohydrate 107.9, Fiber 10.2, Sugar 32.6, Protein 35.4

Tips:

  • For the best flavor, use a good quality broth. You can use chicken broth, beef broth, or vegetable broth, depending on your preference. You can also use a combination of broths.
  • If you don't have any ras el hanout, you can make your own. Here's a recipe: Ras el Hanout Moroccan Spice Blend
  • If you don't have any preserved lemons, you can make your own. Here's a recipe: Preserved Lemons Moroccan Pickles
  • Don't overcrowd the pot when you're cooking the vegetables. If you do, they won't cook evenly.
  • Be careful not to overcook the couscous. It should be tender and fluffy, but not mushy.

Conclusion:

Moroccan couscous with meat and vegetables is a delicious and hearty dish that is perfect for a special occasion. It is also a great way to use up leftover meat and vegetables. This dish is sure to impress your friends and family.

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