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    You are in: Home / Recipes / Moroccan Cousous in the Fez Style Recipe
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    Moroccan Cousous in the Fez Style

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Annacia's Note:

    Said to be the national dish of Morocco. This recipe sounds wonderful. No times were given so I'm taking my best guess, please remember that it's only a guess and could be way off.

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    Units: US | Metric


    1. 1
      In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
    2. 2
      In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
    3. 3
      Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours.
    4. 4
      Cut meat into chunks, discarding bones.
    5. 5
      Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
    6. 6
      Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.
    7. 7
      To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.
    8. 8
      To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash.
    9. 9
      Strain broth, correct seasoning and moisten couscous and vegetables with broth.

    Ratings & Reviews:


    Nutritional Facts for Moroccan Cousous in the Fez Style

    Serving Size: 1 (510 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1042.8
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 15.4 g
    Cholesterol 151.5 mg
    Sodium 296.4 mg
    Total Carbohydrate 121.3 g
    Dietary Fiber 15.5 g
    Sugars 24.8 g
    Protein 55.6 g

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