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    You are in: Home / Recipes / Moroccan Ramadan Couscous With Meat and Veggies Recipe
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    Moroccan Ramadan Couscous With Meat and Veggies

    Moroccan Ramadan Couscous With Meat and Veggies. Photo by Dasha

    1/1 Photo of Moroccan Ramadan Couscous With Meat and Veggies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Dasha's Note:

    Decorative and tasty. Beautiful colors. Great for a family or friends gathering. Use chicken instead of lamb if the guests are not used to eating lamb, it has a strong taste. You can plate it seperately or as a large centerpiece.

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    Units: US | Metric



    Caramelized Onion Topping



    1. 1
      Mix all spices in a dish and set aside.
    2. 2
      Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
    3. 3
      Add onion and garlic. Sauté for 5 more minutes.
    4. 4
      Add water, spices, and tomato sauce. Cook for 5 minutes.
    5. 5
      Add carrots and potato pieces. Cook for 10 minutes.
    6. 6
      Add zucchini and bell pepper to stew. Cook for 20 minutes.
    7. 7
      Add the chickpeas and cook last 5-10 minutes.
    8. 8
      Meanwhile, prepare onion topping. Sauté onions to a light brown color.
    9. 9
      Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
    10. 10
      Boil the water for couscous. Add chicken base and butter.
    11. 11
      Add couscous. Make sure this is the last part of the recipe you make.
    12. 12
      Once the couscous is added, leave it alone for 5 minutes.
    13. 13
      Fluff couscous with fork. Time to eat!
    14. 14
      Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

    Ratings & Reviews:

    • on February 22, 2009


      Great flavour - made it pretty much exactly as recipe stated (didn't have saffron). If like me you love it spicy, add some fresh chillies.

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    • on March 24, 2008


      I rarely review recipes because I'm so often dissapointed but not so with this one! I can't stress enough how much I enjoyed this dish. Absolutely delicious. I used chicken breasts, slightly less oil, and margarine instead of butter. Also I used whole wheat couscous and they came out perfect. Thaks so much for this recipe. Will definetly make again and again.

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    • on October 02, 2007


      Excellent! Very flavorful. I used lamb; the stew was incredible. I believe, I probably used a little more than a pinch of saffron. For the couscous I followed the package instruction, because it called for less water. I got quite a bit more than 6 servings. Thank you Dasha. Made for PAC Fall 2007

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    Read All Reviews (4)


    Nutritional Facts for Moroccan Ramadan Couscous With Meat and Veggies

    Serving Size: 1 (756 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 869.5
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 12.5 g
    Cholesterol 100.3 mg
    Sodium 1398.0 mg
    Total Carbohydrate 107.9 g
    Dietary Fiber 10.2 g
    Sugars 32.6 g
    Protein 35.4 g

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