Moroccan couscous with beef and vegetables

Moroccan couscous with beef and vegetables

The tumeric in this dish gives the couscous a rich, golden colour.

By
From
Cooking from memory
Serves
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/4 cup olive oil
3 brown onions, roughly chopped
1kg beef spare ribs
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon salt
6 carrots, quartered
1/4 butternut pumpkin, roughly chopped
1 x 440g can chickpeas

Couscous

Quantity Ingredient
120ml olive oil
1 teaspoon ground turmeric
2 teaspoons chicken stock powder
1 teaspoon salt
1 teaspoon ground black pepper
1kg couscous

Method

  1. Heat the oil in a large saucepan and sauté the onions until brown, stirring at regular intervals. Add the beef and seal until browned on both sides. Add the turmeric, pepper and salt. Pour boiling water over the meat to cover. Cook on a low heat for about 1 hour, until meat is tender.
  2. Add the chopped vegetables to the saucepan and cook for a further 30 minutes. Add the chickpeas.
  3. To prepare the couscous, in a separate saucepan combine the oil, turmeric, stock powder, salt and pepper. Mix the couscous into the oil and spices, and cover with boiling water. Cover the saucepan with a lid so that there are no gaps. Allow the couscous to rest for 30 minutes, stirring at regular intervals with a fork to prevent lumps and glugginess.
  4. Serve the couscous on a platter and place the meat and vegetables on top. Ladle some of the sauce over the couscous.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again