7 Vegetable Moroccan Couscous
Meme Lasry’s Moroccan CouscousÂ
Or my very tweaked version (I don’t do 2 day soaking and prep 😜) and what I ate this whole weekend!Â
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The vegetables that melt like butter in this recipe are just crazy flavorful. Add all the shredded meat and just Wow!
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It also is PERFECT for chag. Now I know people have a love hate relationship with raisins, but to me every bite needs a raisin, it’s that sewer note that brings out all that savory flavor. But it’s your pot do what you want.
Ingredients
For the Meats:
3-4 tbsp oil
2 large flankin
2-3 chicken thighs with leg
3-4 turkey necks
3 tsp. Salt
1 heaping tsp. Black pepper
Water to cover
For the Veggies & Broth
2 large onions, cut into chunks
1 head of cabbage, shredded roughly (I like bigger pieces)
2 large sweet potatoes, or 1 bag @kosher_taste frozen sweet potato chunks
2 – 3 large zucchini, cut into thick round pieces
3 – 5 carrots, cut into thick pieces
1 bag @pardesfarms frozen cauliflower
1 bag @kosher_taste frozen diced butternut squash
1 can chickpeas, drained and rinsed
4-6 plum tomatoes, diced into chunks
Pinch of cinnamon
3-4 cubes frozen @pardesfarms parsley
3 cubes @pardesfarms frozen cilantro
1 tbsp. turmeric
4-5 cloves fresh garlic
5-6 strands of saffron that have soaked in 1/2 cup hot water for 10 minutes
Generous punches of salt and black pepper to taste
1 cup raisins soaked in hot water
Instructions
In a large pot that is on a medium flame heat up the oil. Then sear all your meats on both sides for about 10-15 minutes total till they get a crust.Â
Then cover them with water totally.Â
Let cook for about 25 minutes while you chop all your veggies.Â
Remove the meat from the broth and set aside.Â
Add all your veggies except the chicken peas and tomatoes. Then add all your spices. And mix well.Â
Then add your meat back in and cover the pot and lover the flame to medium low. Let cook for about 4-5 hours.Â
Now uncover pot and remove all the meat in a separate bowl. Continue to cook the veggies. Shred the meat and pour it all back into the pot.Â
Cover and cook for another hour.Â
Serve over warm fluffy couscousÂ
I also serve it with the raisins as a garnish  – I love the pop of sweetness with every savory bite.Â
Notes
All the products I use in this recipe.