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Moroccan Beef Couscous

There is two ways to cook couscous the first one is the traditional way which is:

In a large bowl add couscous, some vegetable oil, mix it and add ½ cup of water and wait till it dries then put it on the pot steamer, each time for 20 to 30 minutes. Do it for the second time to steam the couscous. Third time, sprinkle it with a mixture of salt and water wait for 2 minutes and add ¼ cup of olive oil and steam it for the last time to be ready for the sauce.

The other way and the easier especially if there is no steamer available at your kitchen:

Put the couscous in a large bowl , add some salt and oil and mix it well, add boiled water till you all cover the couscous and wrap it with a plastic wrapper and leave it on the side till it absorbs all that water. With a fork stir your couscous, add some olive oil and microwave it for 15 to 20 minutes and the couscous is ready for the sauce.

  • In a large pot put the meat, onions , 1 sliced tomato, 4 tbsp. of vegetable oil, salt, pepper, turmeric, ginger powder, parsley and cilantro’s bunch stir and add 1 cup of water .
  • Turn on the heat and put on the pot and sizzle your meat, then add enough hot water to cook the meat (here when you steam couscous for the first time if you have the steamer).
  • Add the carrots, turnips, chickpeas and the green fava beans to your pot and let it cook (here where you steam the couscous for the second time if you have a steamer).
  • Add cabbage, zucchinis, pumpkin and the grated tomatoes to your pot, add salt and pepper if needed. (Here where you steam the couscous for the third and the last time).
  • Make sure your couscous is soft and you have enough sauce in your pot before you turn off your heat.
  • Empty your couscous in a wide dish to cool down a little before you put it in your serving dish.


In a Gasaa (a big designed or plain Moroccan clay dish) or a big size plate, put your steamed couscous and make a big hole in the middle of it to fit your verity of vegetables, your tender meat and your flavorful sauce. For the extra sauce put it in small bowl and present it around your Gasaa or couscous dish for the people who like extra sauce with their couscous.

For us Moroccans the couscous dish is a must to be served with buttermilk, and we cook it mostly Friday afternoon where all the family gathered for a tasty traditional lunch