Hi Steemiens Friends,

Couscous has long been the "traditional and national dish" in Morocco. couscous is part of daily life and religion; he accompanies all the major events of life like everyday life.
Its preparation and tasting are always a party.

There are several ways and ingredients for preparing couscous for example: couscous with candied ogion, couscous with chicken and dried fruit, couscous with meat and almonds.
In this post I present you the most traditional recipe is couscous with meat and vegetables.

Ingredients ( For 4 persons)

For the broth:

250 g of veal
1 tomatoes
1 onions
1 C. tomato paste
4 cl of sunflower oil
Salt, pepper, turmeric, ginger
2 liters of water
120 g chickpeas soaked
1 small bunches of coriander
2 white turnip
2 yellow turnip
4 carrots
1/4 of cabbage
100 g of pumpkin
1 zucchini
1 hot pepper

For couscous:

300 g medium couscous
1 C. tablespoon of sunflower oil
1 C. salt
75 cl of water
1 C. rancid butter "Smen"

Method

1. Cut the meat into pieces and fry in a pot over low heat with the oil, onion, tomato, spices, chickpeas and a bunch of coriander.

2. Halfway through the meat, add the cabbage, carrots and turnips.

3. When the meat is almost cooked, add pumpkin, zucchini, tomato paste and chilli. When meat and vegetables are cooked, remove from heat.

Preparation of couscous:

1. Place the couscous in a large dish and drizzle with a large glass of water.

2. Work with your hands to moisten the couscous seeds and separate them.

3. Cover with a clean cloth and let rest for a few minutes until the couscous absorbs the water.

4. Coat the inside of the top of the couscoussier with a little oil, arrange the couscous. Place it on the pot of couscoussier half-filled with boiling water.

5. When the steam begins to pass through the couscous, count 15 minutes, remove the couscous and spill the couscous into the large dish.

6. Coat with oil and sprinkle with a large glass of salt water. Work with your fingers to separate the grains.

7. Let stand a few minutes, so that the couscous absorbs all the water.

8. Repeat this process twice in succession until the couscous swells, cooks and becomes tender.

9. Coat the hot couscous with rancid butter before setting it in the serving dish.

Presentation

1. Place the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center.

Serve the couscous very hot.

If you like my post and for more recipes don't forget to follow me,upvote and resteem the post.