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Bidawi Couscous with Seven VegetablesTheWorldWideGourmet.com

Flavors of Morocco

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: About 1 hour
Requires some patience

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:74.2 kcal

Proteins:3.9 g

Fats:2.5 g

Carbohydrate:9 g

Fibers:1.2 g

Sugar:1.2 g

Cholesterol:12.4 mg

Sodium:31.4 mg

Calcium:15.8 mg

Energy:1618 kcal

Proteins:84.7 g

Fats:55.5 g

Carbohydrate:196 g

Fibers:26.7 g

Sugar:26.1 g

Cholesterol:271.2 mg

Sodium:684.2 mg

Calcium:345.5 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1500

g

fairly fatty mutton (shoulder or saddle) (or veal (neck, breast, shoulder or shank))

800

g

cabbage

1

piece of stale bread

15

ml

lemon juice

4

cloves

1000

g

onions

250

g

chickpeas, soaked overnight

150

g

butter

2

ml

saffron

5

ml

pepper

6000

ml

water

1000

g

semolina

250

g

peeled seeded tomatoes

250

g

small peeled turnips

500

g

carrots, peeled and cut into long sticks

3

sprigs of cilantro

2

hot peppers

500

g

pumpkin

250

g

sweet potatoes

100

g

olives

METHOD

  1. Cut the meat into 10 equal pieces; wash and drain carefully.
  2. Remove the stem and core from the cabbage by making a deep incision with a sharp knife. Blanch for 5 minutes in boiling water with the lemon juice and stale bread.
  3. Place the meat into the bottom part of a couscous maker with the blanched cabbage, two onions each stuck with 2 cloves, the chick peas, saffron, pepper, salt and water, and place over high heat.
  4. Pour the couscous into the upper part of the couscous maker and place over the simmering pot. The steam should escape only from the top: if this is not the case, seal the two parts together with a strip of cloth coated with a light paste of flour and water. Once the steam begins to come out, allow 30 minutes of cooking time.
  5. Remove the couscous, place in a large deep dish and separate the grains by rubbing them between your palms or crushing them with a ladle. Moisten with 2-3 ladlefuls of cold lightly salted water, separate the grains and let rest 15 minutes.
  6. Add the remaining sliced onions, tomatoes, turnips, carrots, cilantro and chilies to the broth.
  7. Remove a little broth and cook the squash and sweet potatoes separately.
  8. Once the broth returns to a boil, repeat the previous procedure with the couscous, but this time replace the water with olive oil.
  9. Return the couscous to the top of the couscous maker and 5 minutes after the steam begins to escape, once again separate the couscous grains with butter.
  10. Check the doneness of the meat and vegetables and correct the seasoning.

CHEF'S NOTES

The Art of Entertaining
Arrange the couscous in a mound on a large platter, form a crater in the center, place the vegetables and meat on top, then ladle the broth over and allow it to be absorbed. Serve the remaining broth in bowls from which everyone can help themselves.

Provide spoons for guests who don't want to form balls by hand.

Serve harissa and other condiments in small dishes.



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