Moroccan Ramadan Couscous with Meat and Veggies
Celebrate the flavors of North Africa with this vibrant Moroccan Ramadan Couscous with Meat and Veggies, a comforting and aromatic dish perfect for family gatherings or festive iftar meals. Featuring tender chunks of lamb or beef, an array of hearty vegetables like carrots, turnips, and pumpkin, and fluffy, buttery couscous, this dish is seasoned with warm spices like turmeric, ginger, and cinnamon for a burst of Moroccan flair. Simmered to perfection, the savory broth ties everything together, creating a soul-soothing meal that's as visually stunning as it is delicious. Serve this wholesome masterpiece with fresh parsley and cilantro, along with a side of broth for an authentic culinary experience. Simple yet nourishing, this recipe brings traditional Moroccan cuisine to your table in just a few easy steps. Ideal for a crowd, it’s a must-try during Ramadan or any occasion that calls for hearty, flavorful comfort food.
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Recipe Information
Ingredients
- 400 grams Couscous
- 500 grams Lamb or beef (cut into chunks)
- 3 whole Carrots
- 2 whole Zucchini
- 300 grams Pumpkin
- 1 small head Cabbage
- 2 whole Turnips
- 200 grams Chickpeas (canned or soaked overnight if dried)
- 2 whole Onions
- 3 whole Tomatoes (grated)
- 3 tablespoons Olive oil
- 1.5 liters Water
- 2 teaspoons Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (chopped)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Butter
Instructions
1. In a large pot or couscoussier (a traditional Moroccan steamer), heat the olive oil over medium heat.
2. Add the meat chunks and sauté until browned on all sides. Remove and set aside.
3. In the same pot, add chopped onions and grated tomatoes. Cook for 5 minutes until softened.
4. Add ground turmeric, ginger, cinnamon, salt, and black pepper. Stir frequently to toast the spices for 2 minutes.
5. Return the meat to the pot and add chickpeas, stirring to coat everything in the spice mixture.
6. Pour in 1.5 liters of water and bring to a boil. Lower the heat to a simmer, cover, and cook for 45 minutes.
7. Meanwhile, peel and cut the carrots, zucchini, turnips, and pumpkin into large chunks. Quarter the cabbage.
8. After 45 minutes, add the hardest vegetables (carrots, turnips) to the pot. Cook for 15 minutes.
9. Add zucchini, pumpkin, and cabbage, and simmer for another 30 minutes, or until all vegetables are tender.
10. While the vegetables are cooking, prepare the couscous according to package instructions or by steaming it traditionally. For traditional steaming, place the couscous in the top part of the couscoussier and steam for about 15-20 minutes. Fluff with a fork, add butter, and set aside.
11. Once everything is cooked, arrange the couscous on a large serving platter in a mound.
12. Place the meat in the center and the vegetables around it. Ladle some of the broth over the couscous and garnish with chopped parsley and cilantro.
13. Serve the remaining broth in a bowl on the side for extra drizzling. Enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
