Moroccan Beef Couscous

​​Beef Moroccan couscous is a flavorful and hearty dish, perfect for a cozy meal. It combines tender beef, spices, vegetables, and fluffy couscous in a way that is both comforting and aromatic. This dish is often served during special occasions or family gatherings in Moroccan cuisine. This Beef Moroccan Couscous combines tender beef, aromatic spices, and hearty vegetables, making it a wonderful and satisfying meal. Enjoy! Here’s a traditional recipe for Beef Moroccan Couscous:

Ingredients:

For the Beef and Stew:

• 2 lbs of Halal-N-Tayyib grass-fed beef stew meat, beef shoulder roasts, or cow's head cheek meat cut into small pieces.
• 2 tbsp olive oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric (optional, for color)
• 1-2 tsp paprika
• 1 tsp ground black pepper
• 1/2 tsp ground saffron (optional, for added depth)
• Salt to taste
• 4 cups beef broth or water
• 2-3 medium carrots, peeled and cut into chunks
• 2 zucchinis, chopped into chunks
• 1-2 tomatoes, chopped (or 1 can of diced tomatoes)
• 1/2 cup raisins or dried apricots (optional, adds a nice sweetness)
• 1 can (15 oz) chickpeas, drained and rinsed (optional)
• Fresh cilantro or parsley for garnish

For the Couscous:

• 2 cups couscous
• 1 tbsp olive oil or butter
• Salt to taste
• 2 cups boiling water or broth

Instructions:

1. Brown the beef:

• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
• Add the beef cubes and brown them on all sides, which should take about 5-7 minutes.
• Remove the beef from the pot and set it aside.

2. Sauté the aromatics:

• In the same pot, add the chopped onion and sauté for about 5 minutes until softened.
• Add the garlic and cook for another 1-2 minutes until fragrant.

3. Add the spices:

• Add the cumin, coriander, cinnamon, ginger, paprika, black pepper, saffron (if using), and a pinch of salt. Stir well to coat the onions and garlic with the spices.
• Cook the spices for 1-2 minutes to help bring out their flavors.

4. Add the liquid and beef:

• Return the browned beef to the pot and pour in the beef broth (or water). Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.

5. Add the vegetables and fruit:

• Once the beef is tender, add the carrots, zucchini, tomatoes, raisins (or dried apricots), and chickpeas to the pot. Stir well.
• Cover the pot again and simmer for an additional 30-40 minutes, until the vegetables are soft and the flavors are well combined.

6. Prepare the couscous:

• While the stew is cooking, prepare the couscous. Place the couscous in a large bowl.
• Boil 2 cups of water or broth and pour it over the couscous. Add a pinch of salt and a tablespoon of olive oil or butter. Stir to combine.
• Cover the bowl with a lid or plastic wrap and let the couscous steam for 5-10 minutes.
• After the couscous has absorbed the liquid, fluff it with a fork to separate the grains.

7. Serve:

• To serve, place a generous amount of couscous on a large serving platter or individual plates.
• Ladle the beef and vegetable stew over the couscous, ensuring that some of the rich sauce is absorbed into the grains.
• Garnish with fresh cilantro or parsley.

Optional Garnishes:

• A drizzle of olive oil or a few lemon wedges can brighten the dish.

Tips:

• If you prefer a more spicy version, you can add some chopped green chili peppers or a dash of harissa paste to the stew for extra heat.
• You can also prepare this dish in advance. The flavors deepen and improve after sitting for a day or two in the fridge.