Moroccan Ramadan Couscous
You don't have go to the Middle East to enjoy authentic Moroccan fare. This great-tasting couscous dish is perfectly prepared with all the right ingredients. If you're not in the mood for a little lamb, opt for chicken instead.
At a glance
1 tsp. turmeric 1 tsp. pepper 2 tsp. ginger 1 tsp. cumin 1 pinch saffron 1 tsp. paprika 2 tsp. salt 1 tsp. coriander Stew 2 lb. lamb or chicken 2 tbsp. olive oil 1 tsp. minced garlic 1 onion, chopped 4 cups water 1 cup tomato sauce 1/2 red bell pepper, minced 2 carrots, quartered 1 zucchini, quartered 1 yellow squash, quartered 1 medium potato, peeled and quartered 1 (16 oz.) can chickpeas Caramelized Onion Topping 1 onion, minced 2 tbsp. olive oil 3/4 cup brown sugar 1 tsp. cinnamon Couscous 2 cups dry couscous 3 cups water 4 tsp. chicken base 1/4 cup butter
Mix all spices in a dish and set aside. Chop meat into large chunks, heat oil and brown meat on all sides for 5 minutes. Add onion and garlic. Sauté for 5 more minutes. Add water, spices, and tomato sauce. Cook for 5 minutes. Add carrots and potato pieces. Cook for 10 minutes. Add zucchini and bell pepper to stew. Cook for 20 minutes.Add the chickpeas and cook last 5-10 minutes. Meanwhile, prepare onion topping. Sauté onions to a light brown color. Add rest of topping ingredients and cook till caramelized and bubbly. Set aside. Boil the water for couscous. Add chicken base and butter. Add couscous. Make sure this is the last part of the recipe you make. Once the couscous is added, leave it alone for 5 minutes. Fluff couscous with fork. Ready to eat!
Holiday, Ramadan - Iftar
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