recipe for cooking moroccan couscous

 Moroccan couscous is a flavorful and aromatic dish made with fluffy couscous, succulent meat or vegetables, and a blend of aromatic spices. Here's a long recipe to help you make a traditional Moroccan couscous:

Ingredients:

For the Couscous:

• 2 cups couscous
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Stew:

• 2 lbs lamb or chicken, cubed
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to your heat preference)
• Salt and pepper to taste
• 2 cups chicken or vegetable broth
• 2 cups diced tomatoes (canned or fresh)
• 1 cup chickpeas, cooked and drained
• 2 carrots, peeled and diced
• 2 zucchinis, diced
• 1 cup butternut squash, diced
• 1/2 cup raisins or chopped dates
• 1/2 cup almonds, toasted
• 1/4 cup fresh cilantro, chopped

For Garnish:

• Lemon wedges
• Fresh mint leaves

Instructions:

For the Stew:

1. Heat the vegetable oil in a large pot or a tagine over medium heat.

2. Add the chopped onions and garlic. Sauté until they become translucent.

3. Add the meat (lamb or chicken) and brown it on all sides.

4. Stir in the ground cumin, coriander, cinnamon, paprika, and cayenne pepper. Cook for a few minutes until fragrant.

5. Pour in the chicken or vegetable broth and diced tomatoes. Bring the mixture to a boil.

6. Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours until the meat is tender. You can add more broth if it becomes too dry.

7. Add the diced vegetables, chickpeas, and raisins or dates. Cook for an additional 15-20 minutes or until the vegetables are tender.

8. Season with salt and pepper to taste. Adjust the spices if necessary.

9. Before serving, stir in half of the chopped cilantro and half of the toasted almonds.

For the Couscous:

1. In a separate pot, bring 2 cups of water to a boil.

2. Stir in the couscous, olive oil, and salt. Remove from heat, cover, and let it sit for 5 minutes.

3. Fluff the couscous with a fork to separate the grains.

Assembly:

1. To serve, place the couscous on a large serving platter.

2. Arrange the stew on top of the couscous.

3. Garnish with the remaining chopped cilantro, toasted almonds, lemon wedges, and fresh mint leaves.

4. Serve hot and enjoy your Moroccan couscous!

Moroccan couscous is a labor of love and patience, but the rich flavors and fragrant spices make it a rewarding dish to prepare and savor.