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Moroccan Ramadan Couscous With Meat and Veggies

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“Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all spices in a dish and set aside.
  2. Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  3. Add onion and garlic. Sauté for 5 more minutes.
  4. Add water, spices, and tomato sauce. Cook for 5 minutes.
  5. Add carrots and potato pieces. Cook for 10 minutes.
  6. Add zucchini and bell pepper to stew. Cook for 20 minutes.
  7. Add the chickpeas and cook last 5-10 minutes.
  8. Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  9. Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  10. Boil the water for couscous. Add chicken base and butter.
  11. Add couscous. Make sure this is the last part of the recipe you make.
  12. Once the couscous is added, leave it alone for 5 minutes.
  13. Fluff couscous with fork. Time to eat!
  14. Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

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