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Maghribia Couscous is a delicious side dish recipe which I always love to have on my dinner table. I bet, once you have this Maghribia Couscous, you will always crave for some more.
  Lamb/Lean beef 1 Pound, cut into hearty chunks
  Bay leaf 1
  Cinnamon 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 3 Cup (48 tbs)
  Chicken pieces 3 Pound (Breasts, Thighs, Drumsticks)
  White onions 10 Small, peeled
  Butter 1 Tablespoon
  Caraway seeds 1 Teaspoon, crushed
  Carrots 6 , scraped and cut into hearty chunks
  Canned cooked chick peas 1 1⁄2 Cup (24 tbs) (Garbanzo Beans)
  Green peas 10 Ounce (Fresh / Frozen)
  Steamed couscous 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Finely chopped parsley 1 Tablespoon (For Garnish)
  Hot pepper sauce To Taste

Place lamb, bay leaf, cinnamon, salt, and pepper in a large pot and cover with 2 1/2 to 3 cups water.
Bring to a boil, reduce heat, and simmer partially covered for 30 minutes.
Add the chicken and more water, if necessary, to cover the chicken and meat.
Bring to a boil, reduce heat, and simmer partialy covered an additional 20 minutes.
Meanwhile, lightly saute the onions in butter.
Add them to the meat pot and continue simmering 15 minutes longer.
Finally, add crushed caraway seeds, carrots, chick-peas, and green peas.
Simmer gently 10 to 15 minutes, adjusting the seasoning to taste.
Meat and chicken should be cooked through and very tender by this time.
If not, simmer slightly longer.

Recipe Summary

Side Dish

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