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How to Make Morrocan Cous-Cous.

almost a perfect food in and of itself!

almost a perfect food in and of itself!

Everyone's favorite!

This is a pretty famous dish in Israel. Cous-cous itself is a semolina grain mixed with flour. We can buy it already mixed but it is truly amazing when made from scratch. I'm sure you could have guessed that Miriam makes her own! Randi, however buys it. The whole dish which consists of a soup like stew which is served over it, is still called Cous-Cous. And it is a favorite dish amongst Moroccans and Israelis. I mentioned that for every dish you taste in Israel, there are at least 10 different varieties, with cous-cous there are less variations! The original is too good to improve on! This is not a difficult meal to prepare but it is a bit "labor intensive" I prefer to call it a "labor of love." Enjoy!

Cook Time

Prep timeCook timeReady inYields

40 min

2 hours

2 hours 40 min

8 people

Everything you need to make cous-cous, except the cous-cous itself!

Everything you need to make cous-cous, except the cous-cous itself!

Ingredients

  • 8 pieces chicken
  • 1 can chickpeas
  • 4 carrots, or the equivalent in baby carrots
  • 2 sweet potatoes
  • 2 annaheim peppers
  • 1 large onion
  • 2 turnips
  • 1/2 cabbage
  • 1/2 butternut squash
  • 2 zucchini
  • 1 handful cilantro
  • 3 tablespoons powdered chicken soup
  • 3 tablespoons sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt, to taste
  • 3 tablespoons olive oil

Instructions

  1. Make sure you have plenty of time and space. I usually have 2 cutting boards and several knives ready. Now you are ready to get your vegetables prepared.
  2. Peel the sweet potatoes and cut into 3 inch slices. Cut the squash into big pieces leaving the skin on but removing the seeds. Cut the turnips into 5 or 6 pieces each. Peel and slice the carrots. Cut the onion into quarters. Slice the zucchini. Cut the cabbage making sure you include the heart. Chop the cilantro in half.
  3. Put the oil in the bottom of the pot, braise the chicken for a few minutes, then add the veggies, staring with the chick peas and ending with the zucchini. The reason for this is to keep the vegeatables that require the longest amount of cooking time on the bottom and the ones that will turn into mush on top.
  4. Add the seasoning and tomato sauce. Add water to cover plus an inch.
  5. Put it on a high heat until it starts to boil, then simmer for another hour and a half.
  6. While it is simmering, it's time to make the cous-cous! Boil 2 1/2 cups of water in a microwavable bowl. when finished, remove bowl from Microwave and mix in 2 1/2 cups of cous-cous. Cover and let it steam.
The finished product!

The finished product!

Ready to eat! don't forget to serve it with the requisite salads!

Ready to eat! don't forget to serve it with the requisite salads!

This is the number one meal in my house. I used to make baby food from the vegetables in it. I was basically the first solid food my babies ate! Probably why they love it so much now! In one of my earlier hubs in this series, I talked about the neighbors gathering around Miriam's house. It was for this dish they gathered. Every friday afternoon, they would pull up every available crate, stool, barrel or chair and partake of the best cous-cous in the area! We just finished our dinner. Everyone is sated and full and we are hopefully breaking the next generation in!

Enjoy! B'tayavon!

Comments

Randi Benlulu (author) from Mesa, AZ on June 08, 2013:

lol, Jackie! I hope it doesn't disappoint!

Jackie Lynnley from the beautiful south on June 08, 2013:

OK, great. I am really into nutrition so if it is better for me I want it. I think of this every day so I know it won't be long til I try it. lol

Randi Benlulu (author) from Mesa, AZ on June 07, 2013:

I really like buying tfrom stores that sell it bulk but if not, there are 2 brands I buy. One is Near East and I have to think about the other one and let you know

Jackie Lynnley from the beautiful south on June 07, 2013:

I was thinking that, because I know I would love more onion, lol. I was telling my son about it today and I do plan to make it on a cool day. Is there a certain cous-cous you buy? I usually make my own out of busted pasta I end up with so often. I just finish squshing it and it always cooks up quick and good but white pasta not too good for us I guess? I so look forward to it.

Randi Benlulu (author) from Mesa, AZ on June 07, 2013:

Jackie, it is the favorite food in our house and the best part is that you can add or take away vegetables to suit you or your diet! :)

Jackie Lynnley from the beautiful south on June 06, 2013:

This sounds delicious and I think has every veggie from my cancer hub in it so I will have to make it. So glad I found it. Thank you. ^

Randi Benlulu (author) from Mesa, AZ on May 16, 2013:

Thank you, Kathryn! It's definitely worth the work.

Kathryn from Windsor, Connecticut on May 13, 2013:

I know what I'm trying soon! I need to put couscous on my grocery list. I had some for a while, ran out, and forgot to replace it. This is a very tasty-looking dish! Thanks for sharing it with us.

Randi Benlulu (author) from Mesa, AZ on November 11, 2012:

Glimmer Twin Fan, thank you for stopping by! Yes, couscous is a favorite here, too. Want to get everyone home for dinner? Make couscous! Thank you for votes. I look forward to checking out your hubs!

Randi Benlulu (author) from Mesa, AZ on November 11, 2012:

Thank you so much Suzie. It is delicious and if cooked correctly, very healthy. You can substitute the cous cous for bulgar or quinoa, too! Enjoy! Thank you you for the vu and sharing!!

Claudia Mitchell on November 11, 2012:

Yummy! Cous cous is a big dish in our house. This looks awesome. Voted up & awesome!

Suzanne Ridgeway from Dublin, Ireland on November 11, 2012:

Hi btrbell,

How delicious does this sound and look! My kind of food! Love the variety of veg with the awesome cous-cous. I love bulgur wheat in similar dishes and cous-cous so definitely going to give this a try, perfect for the cold wintery days here now. Thanks so much for great info, background on your love of it and easy to follow instructions! Vu, more, pinned and shared!

Randi Benlulu (author) from Mesa, AZ on November 08, 2012:

I would love to know how it went and as someone who almost never uses a recipe, I say, make it however it pleases you.Just use this as a guideline! Tonight, we made a cold cous-cous salad that was simple and delicious. We made the cous-cous, mixed in chopped up salad greens, cilantro and onions. Add lemon, olive oil and salt, mix and enjoy! It was yummy! Thank you, Eddy!

Eiddwen from Wales on November 07, 2012:

A brilliant one for me ;I used to work in a club once and the chef used to make these delicious cous cous dishes ;I have clean forgotten the ingredients so this is one I will be trying out.

Thanks for this share and I'lllet you know how I get on..

Eddy.

Randi Benlulu (author) from Mesa, AZ on November 05, 2012:

Thank you, Carol! BTW, I saw your hub for Leos was unpublished. Are they flagging it again?

carol stanley from Arizona on November 05, 2012:

I am always happy to drop in for a little food or information. It is always good.

Randi Benlulu (author) from Mesa, AZ on November 05, 2012:

Thank you, Carol! Yes, I know what you mean about missing a day or two. I am still playing catch up on the hubs I follow! You will really enjoy this recipe and you can change the vegetables around. Sometimes I use parsnip or cauliflower even celery. Play around with it. I also usually make it vegetarian and cook the chicken on the side. Thank you for your votes!

carol stanley from Arizona on November 05, 2012:

that is quite a gathering of ingredients. It looks really good...You need a large grocery list for sure. I was not on the computer yesterday at all..and missing a day at Hub is like missing a week of any other activity. Great and delicious...Voted up.+++

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