الكسكس المغربي من يد شينوي 🇲🇦 #اكسبلور #المغرب #ترند #اكسبلور

Ingredients

• 500 g Lamb Shoulder (cut into 2‑cm cubes)
• 1 large Onion (finely chopped)
• 2 medium Tomato (grated or pureed)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Ground Cumin
• ½ tsp Ground Ginger
• 1 tsp Paprika (sweet or smoked)
• ½ tsp Turmeric
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 1 cup Chickpeas (canned, drained and rinsed)
• 1 cup Green Peas (fresh or frozen)
• 1 large Red Bell Pepper (cut into strips)
• 4 cup Water (or low‑sodium broth for richer flavor)
• 2 cup Couscous (Medium Semolina) (traditional Moroccan couscous)
• 2 tbsp Smen (Moroccan Clarified Butter) (melted, for fluffing couscous)

Instructions

1. Season and Brown the Meat

   Pat the lamb cubes dry, then toss with salt, pepper, cumin, ginger, paprika, and turmeric. Heat 1 tbsp olive oil in a large Dutch oven over medium‑high heat and brown the meat on all sides, about 5‑7 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

2. Sauté Onion and Tomato

   Add the remaining 1 tbsp olive oil to the pot. Stir‑in the chopped onion and sauté until translucent, 3‑4 minutes. Add the grated tomato and cook another 3 minutes until the mixture thickens.

   Time: PT7M

   Temperature: Medium heat

3. Simmer the Meat

   Pour in 4 cups of water (or broth), bring to a boil, then reduce to a gentle simmer. Cover and cook for 35 minutes, or until the lamb is tender.

   Time: PT35M

   Temperature: Simmer

4. Add Vegetables and Chickpeas

   Stir in the green peas, red bell‑pepper strips, and chickpeas. Continue to simmer uncovered for 10 minutes so the vegetables stay bright and the sauce thickens slightly.

   Time: PT10M

   Temperature: Medium heat

5. Prepare the Couscous Base

   Place the couscous in a large mixing bowl. Drizzle 2 tbsp olive oil over it and rub with your fingers until evenly coated. Sprinkle a pinch of salt. Add 2 ½ cups boiling water, cover, and let steam for 5 minutes.

   Time: PT5M

   Temperature: Boiling water

6. Steam the Couscous

   Set the couscous bowl into the upper part of the couscoussier (steamer) over the simmering meat broth. Steam for 20 minutes, then remove and fluff with a fork, mixing in the melted smen.

   Time: PT20M

   Temperature: Steaming

7. Plate and Serve

   Spoon the fluffy couscous onto a large serving platter, create a well in the center, and ladle the meat and vegetable stew over it. Garnish with a drizzle of extra melted smen and fresh cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

28 g

Carbohydrates

78 g

Fat

16 g

Fiber

9 g

Ingredient Substitutions

• Instead of Lamb Shoulder: Beef chuck, Chicken thighs
• Instead of Onion: Shallots
• Instead of Tomato: Canned crushed tomatoes (1 cup)
• Instead of Olive Oil: Vegetable oil
• Instead of Ground Cumin: Ground coriander
• Instead of Ground Ginger: Fresh grated ginger (¼ tsp)
• Instead of Paprika: Harissa paste (½ tsp)
• Instead of Turmeric: Saffron threads (a pinch)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Chickpeas: Cooked dried chickpeas (½ cup)
• Instead of Green Peas: Snow peas
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Water: Vegetable broth
• Instead of Couscous (Medium Semolina): Whole‑wheat couscous, Millet couscous (gluten‑free)
• Instead of Smen (Moroccan Clarified Butter): Clarified butter, Unsalted butter

Equipment Needed

• Large Dutch Oven or Heavy‑Bottom Pot
• Couscous Steamer (Couscoussier)
• Skillet or Frying Pan
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Large Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Browning the lamb to develop flavor
• Steaming the couscous correctly to achieve a light, fluffy texture

Chef Tips from the Video

• Use authentic smen for the characteristic nutty aroma; if unavailable, substitute with clarified butter.
• Toast the spices briefly before adding them to release their oils.
• A traditional couscoussier consists of a deep pot with a perforated steamer basket; a metal colander works well in a pinch.

Troubleshooting

Storage

Refrigerator: Store meat and vegetable stew in an airtight container for up to 3 days. Keep couscous separate; re‑steam before serving.

Freezer: Portion stew (without couscous) into freezer‑safe bags; freeze up to 2 months. Defrost in refrigerator before reheating.

Room temperature: Do not store cooked couscous or stew at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat stew a day ahead; flavors improve after resting.
• Couscous can be fluffed and stored in the fridge, then reheated with a splash of water.

Frequently Asked Questions