Moroccan Ramadan Couscous With Meat and Veggies

Recipe by Dasha
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix all spices in a dish and set aside.
  • Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
  • Add onion and garlic. Sauté for 5 more minutes.
  • Add water, spices, and tomato sauce. Cook for 5 minutes.
  • Add carrots and potato pieces. Cook for 10 minutes.
  • Add zucchini and bell pepper to stew. Cook for 20 minutes.
  • Add the chickpeas and cook last 5-10 minutes.
  • Meanwhile, prepare onion topping. Sauté onions to a light brown color.
  • Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
  • Boil the water for couscous. Add chicken base and butter.
  • Add couscous. Make sure this is the last part of the recipe you make.
  • Once the couscous is added, leave it alone for 5 minutes.
  • Fluff couscous with fork. Time to eat!
  • 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.
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