[ENG] 7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco скачать в хорошем качестве

[ENG] 7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco

For more Flavors of Morocco: https://flavorsofmorocco.com/ Follow us on Instagram @Flavors.of.Morocco   / flavors.of..  . Still haven’t subscribed to Flavors of Morocco on youtube? /    / @ohdelicesacademy01   ------------------------------------------ ABOUT FLAVORS OF MOROCCO: Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are. ------------------------------------------ Ingredients For the sauce 1 whole chicken, chopped into breasts and thighs 2 large ripe tomatoes 2 medium yellow onions 1 1/2 teaspoons ground black pepper 2 teaspoons ground ginger 2 heaping teaspoons turmeric 1 heaping teaspoon salt A small bouquet of parsley Kitchen twine 3 tablespoons olive oil 1 tablespoon vegetable oil 60ml (1/4 cup) water 2L (8 cups) water For the couscous 500g (1 lb) dry couscous (not instant) 1 heaping teaspoon salt (or to taste) 3 tablespoons olive oil 470ml (2 cups) water 1 teaspoon fermented butter 120ml (1/2 cup) water, for the second round of steaming 60ml (1/4 cup) water, for the 3rd round of steaming 1 teaspoon smen (Moroccan fermented butter), for serving For the vegetables 2 medium turnips 2 small zucchinis 2 small eggplants 1/2 head of a small white cabbage 2 large carrots 500g (1lb) pumpkin, preferably sugar pumpkin 250g (1/2lb) fresh fava beans 1 tablespoon tomato paste "Step 1: Preparing the sauce 1- Peel the the onions and tomatoes, then rinse them. 2- Roughly chop the tomatoes and onions. 3- Place the chicken, tomatoes and onions in the stockpot of a double boiler. 4- Season with black pepper, ginger, turmeric, and salt. 5- Tie the bouquet of parsley with kitchen twine, then place it in the pot. 6- Add olive oil, vegetable oil and the 60ml (1/4 cup) of waterwater. 7- Cover the pot with the steamer basket, and place it over medium heat. Cook for 10 minutes while occasionally stirring. 8- After 10 minutes, add the 2L (8 cups) of water, then cover the pot with the steamer basket, and cook again for 20 minutes Step 2: Preparing the couscous 1- Place the semolina in a large bowl, then add salt and olive oil. 2- Fluff the semolina using your hands to evenly distribute the seasonings. 3- Add water, then set the couscous aside to rest for 15 minutes. Step 3: Preparing vegetables 1- Peel the turnips, cut off both ends, then slice the turnips in half lengthwise. 2- Cut off both the ends of the zucchinis discard them. Cut the zucchini in half lengthwise. 3- Cut off the bottom end of the eggplants, remove any thorns from the stems, but make sure to keep the stem so the eggplants don't dissolve in the sauce. 4- Cut the cabbage into quarters making sure to keep the root intact so the leaves don't separate 5- Peel the carrots, cut off both ends and discard them. Cut the carrots into 4 pieces each. 6- Chop the pumpkin into 2 to 3 pieces. Remove the seeds, and peel it. 7- Peel the parsnips, cut off both ends, then slice the parsnips in half lengthwise. 8- Split the fava bean pods open and remove the fava beans. Discard the pods. 9- Wash all the vegetables, then set them aside. Step 4: Cooking the vegetables (Root vegetables and cabbage) 1- Add the carrots, turnips, parsnips and cabbage first to the pot. 2- Cover the pot and cook with the steamer basket, then cook for 20 minutes. Step 5: Cooking the couscous (Round 1 of steaming) 1- Fluff the semolina by hand to break apart any clumps. 2- Transfer the couscous to the steamer basket. 3- Place the steamer basket over the pot and allow it to steam for 15 minutes. 4- Transfer the couscous to a large plate. Add the water, then mix with a spoon to distribute the water evenly. 5- Set aside to rest for 10 minutes. Step 6: Cooking the vegetables (zucchini, eggplants, and fava beans) 1- Add the zucchini, eggplants, fava beans, and tomato paste to the pot. 2- Mix to combine, then cook for 15 minutes Step 7: Cooking the couscous (Round 2 of steaming) 1- Fluff the couscous with a spoon, then place back in the steamer basket. 2- Place the steamer basket on top of the pot, and let it steam for another 15 minutes. Step 8: Cooking the couscous (Round 3 of steaming) 1- Transfer the couscous again to the large plate. 2- Add the water and mix to combine. Set aside to rest for 5 minutes. 3- Transfer the couscous to the steamer basket. 4- Place the steamer basket on top of the pot, and cook for another 15 minutes. Step 9: Serving the couscous 1- Place the couscous in the serving plate. 2- Add the smen (fermented butter), then mix to combine. 3- Add the chicken in the middle of the dish. 4- Add the vegetables around the chicken. 00:00 INTRO 00:17 STEP 1 : Preparing the sauce 04:35 STEP 2 : Preparing the couscous 06:14 STEP 3 : Preparing the vegetables 20:24 STEP 4 : Serving the couscous