Moroccan Couscous with Spices
Servings: 4
90 min
Ingredients
1 tablespoon olive oil
1 medium size onion, cut into big cubes
1 kg of chicken or meat (as desired)
2 teaspoons garlic, crushed
2 tablespoons Al Imtiyaz tomato paste
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ginger
2 cups vegetable stock
3 zucchinis, cut into big circles
2 carrots, cut into cube
2 potatoes, cut into cubes
3 cups cabbage, shredded
¼ cup golden raisins
¼ cup coriander
Salt and pepper (if desired)
1 cup chickpeas, boiled
2 cups Al Imtiyaz couscous
1 medium size onion, cut into big cubes
1 kg of chicken or meat (as desired)
2 teaspoons garlic, crushed
2 tablespoons Al Imtiyaz tomato paste
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ginger
2 cups vegetable stock
3 zucchinis, cut into big circles
2 carrots, cut into cube
2 potatoes, cut into cubes
3 cups cabbage, shredded
¼ cup golden raisins
¼ cup coriander
Salt and pepper (if desired)
1 cup chickpeas, boiled
2 cups Al Imtiyaz couscous
Instructions
- Put couscous on low heat, cover it with water, and leave it to boil for 15 minutes until it turns soft.
- In a large bowl, sauté the meat or chicken in the oil, then add the chopped onion and garlic and stir-fry until wilted.
- Add the tomato paste, cinnamon, ginger and ½ the amount of the vegetable stock until smooth and leave to boil.
- Add salt, pepper, and turmeric and stir for two minutes.
- Add water and let it simmer for an hour.
- Add the carrots, potatoes and zucchini, then reduce the heat and cover the pot until the mixture is cooked over low heat for 50-60 minutes. Keep stirring until all the vegetables and meat or chicken are completely cooked.
- Add the cooked chickpeas to the mixture and leave for 5 minutes, then serve in a large dish and garnish with a few chickpeas.
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