Image of a recipe for Moroccan Couscous

Spices: Cumin, Paprika, Saffron, Ras El Hanout, Ginger, Cinnamon

Nicolas

10 servings

Category: Main Courses

Origin: Morocco

Difficulty: Normal

Price: Bon marché

preps: 20 minutes

cooking: 60 minutes

temperature: Celcius


Step - 1

Black Pepper

5 grams Black Pepper

Butter

150 grams Butter

Carrot

500 grams Carrot

Chicken

1 kg Chicken

Chickpeas

200 grams Chickpeas

Coriander

1 tsp Coriander

Courgette

500 grams Courgette

Ginger

1 tsp Ginger

Harissa

2 tbsp Harissa

Lamb

1 kg Lamb

Merguez

8 unit Merguez

Olive Oil

5 tbsp Olive Oil

Onion

2 units Onion

Peppers

1 units Peppers

Raz El Hanout

2 tbsp Raz El Hanout

Saffron

1 pinch Saffron

Salt

5 grams Salt

Tinned Tomatoes

1 units Tinned Tomatoes

Turnip

500 grams Turnip

1 - Gently brown the onions a few minutes.

2 - Brown the meats separately. Season with a little salt and black pepper.

3 - Using a pressure cooker, cook all the vegetables (except the courgettes and chickpeas). Add 1/2 the ras el hanout.

4 - Add the courgettes and the chickpeas and cook another 10 minutes.

5 - After 10 minutes add the meats on top of the sauce and cook at least 1hr.

6 - If you dont have ras el hanout you can use cumin, paprika, safron, four spices, ginger and cinnamon.