To know how to make a good original and authentic Moroccan couscous typical of the Arab countries, look at this step by step that we offer in recipes and you will see how easy it is to get a traditional Moroccan co -cous of chicken and vegetables very tasty and succulent.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make original Moroccan couscous: |
| Cous cous or cuscous (250-300 grams) 2-3 Bone pumps without skin 1 red pepper 1 fresh onion 1 leek 2 Calabacines rather small 3 cloves of garlic 2 tomatoes 1 piece of pumpkin 1 handful of green beans 2 carries black pepper in grain codent in grain water 1 twig of mint fresh salt extra olive oil extra |
| Additional characteristics: cheap cost, stew |
Ingredients to make original Moroccan couscous:
1. The vegetables of the traditional Moroccan co-cous are prepared parting them in rather small pieces. Tomatoes, carrots, zucchini, pumpkin, garlic, leek and fresh onion are removed from their skin. The red pepper is removed. Green beans are removed their tips and sides.
2. The chicken is chopped into smaller pieces.
3. The container is put from the bottom of the Cuscusera in the fire (medium or half strong heat) and an oil drip is thrown to the bottom. The chicken is added and sauté for five minutes. Then the chicken is extracted and reserved.
4. The leek, onion, garlic and red pepper are added to the Cuscusera. Five minutes are sauté.
5. The carrot and green beans are added. They saute another five minutes.
6. The pumpkin and zucchini are added and 5 minutes are left more sautéing.
7. We take this moment to prepare the Moroccan spices and couscous. We put in a mortar the pepper and cumin grains with a pair of salt pinch and crushed them. From the twenty twig we are left alone with the leaves. The number of spices to be used in the traditional Moroccan cuscus depends on the taste of each.
Trick: others can be used, such as coriander, thyme, paprika, peppermint, ginger, white pepper, basil, saffron … each according to what he wants and his family or friends allow him.
8. of the Cous Cous package we use approximately half, that is, about 250 to 300 grams. We take a glass of water and add a teaspoon of salt. We heat it, dissolving the salt remains. We add it to Cous Cous (which we have deposited on a deep dish) and stir so that it moistens homogeneously.
9. Returning to the Cuscusera, we add the tomato, chicken, mint and spices, sautéing another five minutes.
10. We take the opportunity to throw the Cous Cous moistened in the drilled container of the Cuscusera. With the fingers we remove the Cous Cous Marroquà so that it is loose and uniformly distributed.
11. Add two glasses of hot water to the pot and stir (throughout the cook paste). We place the drilled container on the pot and cover it. From time to time we uncover until we see the steam comes out, at which time we let the Arabic cuscus cook for about fifteen minutes (with the lid on).
12. We remove the drilled container with Cous Cous. We remove this with a wooden spoon until it is released.
13. Add a glass of hot water (without salt) and stir again so that it moistens homogeneously and is well distributed. We put the drilled container again on the pot. We let another fifteen minutes.
14. Remove the drilled container and remove the original Moroccan cous with a wooden spoon until it is released and well distributed. This time you don throw water. We place it again and let another fifteen minutes.
15. Once this time has passed, the original Moroccan couscous must be prepared (it is like pasta, it inflates its size, it is softened and becomes clearer). If not, let it cook a prudential time until it ends up. If the optimal point has already been reached, the drilled container is removed, the Cous Cous is thrown in a Honda tray and removed with a wooden spoon so that the grain is loose. We rectify the salt point and throw it in another deep tray.
Trick: We look at the stew, if you have little broth for our liking we add water, if you have a lot let us consume (I advise not to leave the dry stew, but with a little broth).
