Semolina is the most commonly used grain to make couscous, but many Moroccan families use other grains such as whole wheat, millet, and barley in their preparations. Although the grains all receive similar treatment in terms of cooking and serving, there are slight variations in how much water they absorb and how many times they may need to be steamed in order to become tender or an al dente texture.
The recipe here is as authentic as it gets. Meat or chicken is stewed with a variety of vegetables in ample broth generously seasoned with ginger, pepper and turmeric. Ideally, the stewing is done in the base of a couscoussier while the couscous grains steam above.
In place of fresh meat or poultry, dried meats such as gueddid can be used. This is especially common in the days following Eid Al Adha, or at certain other times of the year, such as the Day of Ashura.
Big onion chopped into small pieces
Preserved meat
1 Crushed tomatoe
1 Bowl of chickpeas
1 Bunch of Parsley
3 tablespoons of vegetable oil
A pinch of salt
1- 1 teaspoon of black pepper
2- 1 teaspoon of turmeric
3- 1 teaspoon of ginger
4- 1/2 Barely (Washed three times)
5- Courgette
6- Pumpkin
7- Small onion
8- Turnip
9- Carrots
