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Moroccan Couscous Dish
Moroccan couscous is legendary. Our method treats the recipe properly and presents every detail with precise notes so you can prepare the best, authentic couscous.
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Step 1
Stage one: begin by boiling the meat with the seasonings.
Cooking notes
- If you don’t have a ready-made couscous spice mix, you can make one by blending: ginger, dried coriander, ground cumin, black and white pepper, turmeric, nutmeg, cinnamon, paprika, basil, and cloves.
- You can cook the meat, vegetables, and chickpea sauce in a single pot by starting with boiling the meat, then adding the vegetables, chickpeas, and spices once the meat is tender.
- You can substitute lamb with beef cuts, chicken thighs, meatball balls (kebbeh-like), or merguez-style sausages.
- Moroccan couscous with lamb, from a friend and site chef:
- For more of her distinctive recipes see Turkish Chicken Kebab
- Also see another of her wonderful recipes: Baked Pumpkin with Vegetables and Meat
- Turkish Chicken Kebab
- Baked Pumpkin with Vegetables and Meat