Vegetable couscous

Vegetable couscous
This is the real couscous that Moroccans eat on Fridays.
I think a lot of people get it wrong, in Morocco you never mix the meat into the couscous semolina, you always put it on top and certainly Moroccans never add merguez sausages, they only use them for grilling.
This recipe is perfect, you just need to put the couscous to cook at the same time as the other ingredients so that the steam from the broth infuses the semolina with all its perfumes and flavors, steam must pass through the couscous grains three times in order for it to be true Moroccan couscous.
Here are the ingredients you will need:
Ingredients
  • 1 kg of lamb
  • 2 onions
  • 1 cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon ground ginger
  • A pinch of saffron
  • 1/2 teaspoon turmeric
  • 5 liter of water
  • 250g courgettes
  • 250 g turnips
  • 250 g of carrots
  • 2 tomatoes
  • 400 g red pumpkin
  • 1 bunch of cilantro and parsley
  • 1 tablespoon smen
  • Salt
  • 750g couscous , you can use the precooked one, but remember the advice i’ve given you previously
Instructions
  1. Now, let’s prepare our vegetable couscous:
  2. Put the chopped meat in a couscoussier with chopped onion and oil.
  3. Sauté until onion becomes translucent. Then add water and spices.
  4. Cover and cook over medium heat until the meat is cooked.
  5. Wash the zucchini, peel the carrots and cut them in lengthwise. Peel turnips and cut them in half. Add the vegetables to the broth with a bouquet garni of parsley and cilantro. Cook over medium heat until vegetables are tender.
  6. Peel the squash, wash the tomatoes and add them to the pot.
  7. When the vegetables are tender, remove from the heat and add the tablespoon of smen.
  8. Finally, in a serving dish, arrange the hot couscous in a dome shape. Make a well to put meat in it. Arrange the vegetables on top and drizzle with the broth.

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