Couscous Tagine
Couscous Tagine with Vegetables
A traditional steamed couscous tagine pilled high with seven vegetables, you can cook it in a couscoussier and serve it in a tagine.
Servings: 6
Prep Time: 45 min.
Cook Time: 75 min.
Complexity: Difficult
Ingredients
- 1 kilogram dry couscous
- ¼ cup vegetable oil
- ½ teaspoon salt
- 100g butter
- 1 kilogram meat, cut into large pieces
- ½ teaspoon turmeric
- 1 teaspoon ginger powder
- ½ teaspoon pepper
- ¼ teaspoon saffron
- 1 teaspoon salt
- ¼ cup olive oil
- ½ liter water
- ¼ cup dried chickpeas soaked in water
- 1 bunch of parsley
- 1 acorn squash, quartered
- 2 tomatoes, peeled and quartered
- 5 carrots, peeled and halved
- 5 small zucchinis halved
- 3 potatoes, peeled and halved
- 3 turnips, peeled and halved
- 2 small onions, peeled and halved
Steps
- Place the meat, oil, salt, turmeric, ginger, pepper, saffron and 2 cups of water in the bottom section of the couscous pot.
- Add chickpeas and parsley and cook it on medium heat for 30 minutes.
- Place the couscous in large bowl and mix it with some water.
- While the meat on heat, place the couscous on the top of the pot and let it steam for 15 minutes.
- After that, remove the couscous, place it in a bowl, add it oil, salt and mix all.
- Place the couscous in the pot and steam it for another 15 minutes.
- Add vegetables to the meat and let the couscous steam until the vegetables are done.
- Pour the couscous back into the bowl, add the butter and mix all until the butter is melted.
- Serve the couscous by setting it first in the tagine plate.
- Add meat, vegetables and some sauce on the top of the tagine.
- Finally, garnish with chickpeas and some of almonds.