Marrakesh Couscous Recipe
Ingredients to make Couscous Marrakesh:
- half a kilo of couscous
- Salt
- crushed red pepper
- Saffron
- cumin
- Peanut oil
- a kilo and a half of boneless lamb meat
- 2 chickens
- a kilo of carrots
- 2 green peppers
- a kilo of tomatoes
- a kilo of pumpkin
- peas or string beans
- Garbanzo beans
- Raisins
How to make Marrakesh Couscous:
- The classic preparation is steamed and takes time, now it is easier to prepare 1 pound (500g) of couscous.
- A container with boiling salted water in the same amount that we are going to introduce the grain of couscous when boiling.
- Cover and cook for 1 minute over high heat and 4 minutes over low heat.
- Add a tablespoon of olive oil or a pinch of butter.
- Spin and go! Sauté 2 chopped onions with Cilantro, salt, crushed red pepper, 1/2 teaspoon saffron, cumin seed powder in 1/4 peanut oil until lightly browned, add lamb cut into pieces and a liter of water.
- Add 1 chicken and cut into 8 pieces stew for 30 minutes, add to the stew 1 pound carrots cut into 2-inch pieces after peeling, 2 green bell peppers cut into strips, 1 pound tomatoes cut into wedges, 1 pound pumpkin, peeled and cut into slices 3 centimeters wide, a handful of peas and 1/2 pound of raisins.
- Cook for about 15 more minutes.
- Season with salt to taste.
- Place the couscous on a tray, hollow it out in the center, placing the stew on it, pour the sauce over the couscous, garnish with parsley.
