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Moroccan Cous Cous

An Absolute Classic and EASY TOO !!!
This North African dish is popular all over the world...and for anyone who has eaten at Manly's Out of Africa, you would probably know how good a meal it is.
BACKGROUND: Cous Cous is actually the durum wheat grain meal that is a staple in North Africa, but the term has grown to also mean the classic Moroccan and Tunisian dish of stewed cous cous, vegetables and / or meat together with the rich, spicy, fragrant broth that accompanies it.

Preparation Time: 30 mins
Cooking Time: 90 mins


INGREDIENTS for SIX PEOPLE
: Meat: One Lamb Shoulder, diced. Six Merguez Patties and 12 Merguez Sausages (available from our shop).

VEGETABLES: 3 Zucchini, 3 Carrots, I Swede, 2 small Turnips, 1 Red Capsicum, 1 Green Capsicum, 12 small button pickling Onions, one tin of Chick Peas. Plenty of chopped fresh Coriander.
200g Raisins and some Orange Juice.

SPICES: 3 tablespoons of our Moroccan Spice Mix, 4 cloves, 2 teaspoons of brown sugar, one teaspoon of cinnamon sugar (optional).

METHOD
For the Meat: In the stewing pot brown the diced lamb and the baby onions together in some oil. Add the Moroccan spices cloves, tomato paste, salt pepper. Cover with good stock, deglaze the bottom of the pan, bring to boil , add half the Merguez patties, and then simmer for around 45 mins, after which you take the onions out and put them aside for later.

Meanwhile, dice up the veggies in largish dice, and also soak the raisins in some orange juice.

For the Vegetables....After the meat has been cooking slowly for 45 minutes, add the veggies and chick peas and cook for a further 45 minutes over a low heat. With about 15 minutes to go, stir in the Harissa until you have the heat you are after...that's upto you !! If you don't want any heat, you may leave it up to the individual to stir the Harissa into their own portion of  broth upon serving, and in that way everyone can have it just as they like it.

For the CousCous wheat....follow the instructions on the packet. Try to buy instant CousCous which is normally steamed above the vegetables as they are cooked on the hob. If steaming separately, then ensure it is steamed above a decent stock or flavoured water to add flavour to the CousCous. 1/4 cup of dry couscous per person is normally sufficient.
When steamed and tender, add some butter, mix it through and put it in a warm oven to keep until serving. 

Meanwhile caramelise the cooked onions in a frying pan with some butter, sugar (cinnamon sugar if you have it, otherwise add brown sugar and cinnamon powder (about half a teaspoon of powder and two of sugar). Throw in the swollen raisins and cook until brown and sticky. These are added to the CousCous at the last moment, so keep warm once done...

And don't forget to fry up the Merguez sausages and the rest of the patties just before serving...

SERVING:!!!!  This is the most important part, so make sure you have plenty of warmed large bowls. You can EITHER leave the meat, veggies and broth together and serve as one big stew, OR you can do it the Moroccan way by removing the veggies together with a little broth, removing the meat and placing on a warmed plate, and then putting the broth in a separate bowl and with the CoucCous in another. A bowl of Harissa (chilli sauce) and optionally some chopped coriander on the side will add the heat you desire....
Everyone helps themselves....

YOU MAY BUY THE SPICES AND ALL THE MEAT INVOLVED DIRECTLY FROM US, SO WHY NOT GIVE IT A GO...A PERFECT DISH FOR WINTER AND FOR ENTERTAINING...MAY BE MADE WELL IN ADVANCE.....IMPRESSIVE, DIFFERENT AND A WINNER....I DONT KNOW ANYBODY WHO DOESN'T LIKE COUSCOUS !!!