Moroccan couscous original recipe

Couscous with meat

It is one of the most famous dishes in the Maghreb, which is a delicious couscous, topped with a layer of vegetables and dates, and then delicious meat feathers, and how to prepare it

Ingredients of couscous in meat:

1 kg of meat feathers

1 large onion

2 carrot

2 medium size cossa

1 potato

1 white gesture

10 beads pass without cores

3 cinnamon sticks

3 Leaves of Gar

1 liter hot water

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons vegetable oil

Ingredients of couscous:

3 cup couscous

3 cups water

2 tbsp fatness

1 teaspoon salt

Method of preparing couscous with meat:

1 - Cut the onions into slices and put them in a saucepan and add to them obesity and let them on a medium fire until the onions fade

Add the feathers of the meat and toss them a bit until they change color and then submerge the amount of hot water and add leaves of laurel, cinnamon, salt and black pepper and leave them until the meat is cooked almost exactly half an hour

3 - At this time prepare the vegetables and cut into large rectangles and equal size and add to the meat and add dates and leave them on medium heat until the vegetables ripen

4 - move to the Xixi in large amount of water to boil to add salt and obesity and move and then add couscous and close the cover for 10 minutes

5 - After 10 minutes and using the fork we break the couscous until the beads diverge

6 - Put the amount of couscous plate and add vegetables and meat blades and become ready to serve