Mains
ChefAmir Youssef
How to Make Dry Moroccan Couscous
Dry Moroccan couscous in a delicious, well-balanced recipe... This dish is easy, light, and serves about 4 to 6 people. We prefer making couscous in cold weather — and you?
Dry Moroccan couscous in a well-balanced, refined recipe ... This dish is easy and light, and the ingredients serve about 4 to 6 people. We prefer making couscous in cold weather — and you?
Ingredients
Start here, then move straight into the method.
- Chicken
- Chicken breast or thighs or a whole chicken (as desired)
- 2 cinnamon sticks
- 3 bay leaves
- 8 cardamom pods
- a piece of fresh ginger
- an onion
- a clove
- Moroccan couscous
- 2 cups dry Moroccan couscous
- 1/4 cup butter
- salt
- 1 teaspoon cinnamon
- 1 teaspoon caraway
- Chickpea and onion broth
- 1/2 kg small dry onions (pearl onions)
- 1/4 cup oil + a little butter to sauté the onions
- 2 cups cooked chickpeas
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 teaspoon caraway
- 4 cups chicken cooking broth
Method
Follow the cooking sequence without leaving the page.
- Cover the cleaned chicken with fresh water and skim off the foam once it starts boiling, then add the aromatics and simmer the chicken until cooked through
- Remove the chicken from the broth and set aside, then discard the aromatics and add the couscous to the broth over low heat until the grains double in size and cook through
- Drain the couscous grains and keep the broth
- In a pot, melt 1/4 cup butter and toss the couscous grains in the butter with the salt and spices listed in the ingredients
- Once the couscous has absorbed all the butter, add 1/2 cup of the broth you set aside over the couscous, lower the heat very much, and cover the pot for a few minutes
- To prepare the chickpea and onion broth, use another pot. Sauté the peeled onions in the oil and butter until browned on all sides, then add the cooked or canned chickpeas, salt, and spices and stir, then add 4 cups of chicken broth
- When the broth comes to a boil, lower the heat, cover the pot, and let it simmer for 10 minutes, or until the onions are cooked but still hold their shapeTimers: 10 min
- Add the chicken, deboned, to the chickpea and onion broth
- To serve, arrange the desired amount of couscous on a serving plate and top with the chickpea and onion broth and the chicken
- Also from Amir's recipes, try Eggplant Maqluba with Meat
- You may also like Rice Mold with Taouk
Recipe tags
MainsLevant
Notes and serving ideas
- Eggplant Maqluba with Meat
- Rice Mold with Taouk
