How to Make Moroccan Couscous

Couscous is a food from North Africa.

Couscous is a staple food of North Africa made from the wheat kernel. It's versatile and simple to cook, and occupies a place on many dinner tables much in the way rice and pasta do. The flavorful ingredients in Moroccan couscous make it a delicious main dish that includes vegetables, protein and, of course, couscous.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 red, green, or yellow bell pepper, cut into 1-inch pieces
• 2 zucchinis, halved lengthwise and cut into 3/4-inch pieces
• Chicken or beef, cut into cubes
• 1 cup orange juice
• 1/2 cup golden raisins
• 1 1/2 cups couscous

1. Place a large, heavy-bottomed pot over medium heat. Pour the spices into the pot and gently toast until fragrant, about two to three minutes.

2. Stir in the oil and onion, and cook until softened. Add the bell pepper and zucchini, and cook for five more minutes.

3. Toss in the meat and orange juice. Turn the heat to high and bring the ingredients to a boil until the meat is cooked. Stir in the raisins.

4. Once the mixture is boiling, stir in the couscous and remove from heat. Cover the pot and let stand for five minutes.

5. Before serving, fluff the couscous with a fork.

Tips & Warnings

• couscous

• traditional food

• semolina

• those who dont like to eat hot staff , it is better for them to leave it until it becomes cold a little

References

• Epicurious: Quick Moroccan Vegetable Couscous; "Bon Appetit"; January 1996