couscous ras el hanout cumin recipe spices
Couscous
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Recipe for my half-Moroccan, half-Tunisian couscous
Couscous
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print recipe
Recipe for my half-Moroccan, half-Tunisian couscous
Servings Prep Time Cook Time Passive Time
4people 2-3hours 2-3hours 1-2time
Servings Prep Time
4people 2-3hours
Cook Time Passive Time
2-3hours 1-2time
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
La marga
  1. Slit the tomatoes crosswise at the top of the stalk, bring the water to the boil and throw in the tomatoes for a few minutes. Remove with a colander, run under cold water and remove the skin, which comes off easily.
  2. Halve and seed tomatoes. Cut into centimetre-sized pieces. Set aside.
  3. Cut peppers into 1cm strips, removing seeds and inner body. Cut onions into strips and sauté in a large pot with olive oil, be generous. Garlic, thyme and rosemary can also be added.
  4. Throw in the tomatoes, peppers and spices and sauté for a few minutes until the tomatoes melt and give off their juice. Lower the heat slightly, add a little water and sugar and simmer for 1 hour.
Couscous
  1. While the marga is simmering, prepare the vegetables by peeling all but the zucchinis, which retain their skins. Keep the carrots whole, and make generous chunks of zucchini and sweet potato.
  2. Heat some olive oil and sear the various seasoned pieces of chicken and lamb neck, setting aside once the pieces have browned.
  3. Transfer the warm marga to the couscoussier and add the pieces of meat, top up with stock and heat gently, then add the carrots. Half an hour later, add the zucchinis and sweet potato.
  4. A total of 1h30 cooking time at a gentle simmer.
Chickpeas with cumin
  1. Soak the chickpeas in water with the baking soda the day before.
  2. Cook in water in a casserole dish for 50 minutes with a little bicarbonate, garlic and aromatic herbs. (thyme, rosemary,...)
  3. Chop the onion and sauté in olive oil for 5 minutes. Add the cumin and spinach and cook for 15 minutes, stirring occasionally.
  4. Add the chickpeas, tomato and cover with water. Leave to cook for 30 minutes.
  5. Season with salt and spices, or add a little ras el Hanout.
Honey sweets
  1. Soak the various ingredients in water with cinnamon for 12 hours.
  2. Heat gently in a saucepan with the honey to reduce the volume of water and ensure that the fruit is well coated.
Semolina
  1. Spread the semolina in a large dish, add a tablespoon of ras el hanout and one of fine salt, olive oil. Moisten semolina with cold water (about 25 cl). Leave to rest for 10′.
  2. Break up the semolina and rub it in your hands to loosen the seeds. Place the semolina in the upper part of the couscoussier for 20′ of couscous steaming.
  3. Repeat the operation, spreading the semolina in the dish. Let it cool a little before moistening it again with 15 cl of cold water. Leave to rest and break up the semolina after 10′. Rub in your hands and place back in the top of the couscoussier for 20′.
  4. Repeat the operation, spreading the semolina out in the dish. Let it cool a little before wetting it again with the remaining cold water (be careful not to wet the seed too much, or your semolina won't turn out well). Leave to rest again and break the seed after 10′. Rub into your hands and place back into the top of the couscoussier.
  5. For purists, you can rub the seed with clarified butter in the third step.
Onion confit with cinnamon
  1. Mince the onions and fry in olive oil for a good five minutes (be careful not to burn them).
  2. sprinkle with sugar, add honey and balsamic vinegar, cook for 10′, stirring frequently.
  3. Simmer over low heat for a good hour, stirring occasionally.