Moroccan couscous with vegetable and meat ragout

In Morocco, couscous isn't just the small, steamed wheat grains themselves, but also the whole family dish traditionally made on Fridays: soft couscous piled with a spiced ragout of vegetables and meat. It's quick, yet filling and colourful.

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Method

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1. Fry the onion in the oil, then add the meat and brown it all over.
2. Add the cumin, cinnamon and turmeric, and fry briefly.
3. Add the carrot, courgette, chickpeas and tomato sauce, and season with salt and pepper.
4. Cover and simmer over low heat for 20-25 minutes, until the meat and vegetables are tender. ⏱ Timer: 20 min
5. Meanwhile, in a bowl, pour the hot stock and olive oil over the couscous, cover, let stand for 5 minutes, then fluff with a fork. ⏱ Timer: 5 min
6. Serve the couscous with the ragout, sprinkled with fresh herbs.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Pour hot liquid over the couscous and cover at once, as the steam is what softens the grains.
• Fluff the couscous with a fork, not a spoon, so it doesn't turn mushy.
• Don't overcook the vegetables, so they keep a little bite.
• Instead of saffron, turmeric also gives a lovely, warm yellow colour.

Frequently asked questions

What kind of couscous is needed?

The quick-cooking, pre-steamed couscous sold in shops is ready in a few minutes; no separate steaming is needed.

Can it be made meat-free?

Yes, replace the meat with more chickpeas and vegetables, using vegetable stock.

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