|make your stomach happy||.||
to make real Moroccan couscous
Yee-Fan Sun |
continued from page 2
with 7 vegetables
For the beef chuck, I use neck bones, which are unbelievably cheap but pretty much totally lacking in meat -- this is fine with me, as I'm more interested in getting that good beef flavor than actually having chunks of beef for the dish. You can use any sort of chuck you like; the key is to use a cut that's meant for braising. You can also substitute the beef with lamb shanks -- very traditional -- or even chicken. The taste will be different, but still good.
1.5 pounds beef chuck
1 Toss the beef, oil, salt, pepper, turmeric, saffron, cinnamon stick, onion and tomato into the big pot over which you plan to steam your couscous. Turn the heat to medium until you get a little sizzle; reduce heat to low and brown the meat and goodies for about 10 minutes, swirling the pot from time to time to avoid sticking.
2 Add 6 cups of water and bring the mixture to a boil. Lower heat until you get a gentle bubble, and simmer for about an hour. During this time, you should do the first drying, first steaming, and second drying of the couscous. After the first steaming, add the carrots, sweet potatoes and bell pepper to the stewy goodness and cook for about 30 minutes. At this point, your stew should be starting to take on a good flavor. Add more salt and pepper if necessary. Remove the beef bones. The stew can be prepped in advance up till this point.
3 About a half hour before dinner, get the pot boiling again. Add the chickpeas and zucchini chunks, and raisins (if you're using them). Do the final steaming for the couscous, while the stew simmers below. To serve, pile the couscous into a mound, then make a well in the center. Spoon a generous amount of veggies and meat into the well. Drizzle the grains with enough broth to moisten, then serve the remaining stew on the side.