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Maghribia Couscous Recipe
|Lamb/Lean beef||1 Pound, cut into hearty chunks|
|Water||3 Cup (48 tbs)|
|Chicken pieces||3 Pound (Breasts, Thighs, Drumsticks)|
|White onions||10 Small, peeled|
|Caraway seeds||1 Teaspoon, crushed|
|Carrots||6 , scraped and cut into hearty chunks|
|Canned cooked chick peas||1 1⁄2 Cup (24 tbs) (Garbanzo Beans)|
|Green peas||10 Ounce (Fresh / Frozen)|
|Steamed couscous||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
|Hot pepper sauce||To Taste|
Serving size: Complete recipe
Calories 4496 Calories from Fat 1192
% Daily Value*
Total Fat 133 g205.3%
Saturated Fat 51.8 g258.9%
Trans Fat 0 g
Cholesterol 1284 mg428%
Sodium 6422.5 mg267.6%
Total Carbohydrates 367 g122.3%
Dietary Fiber 84.1 g336.3%
Sugars 109.4 g
Protein 451 g901.9%
Vitamin A 1317.6% Vitamin C 490.5%
Calcium 103.5% Iron 234.1%
*Based on a 2000 Calorie diet
Bring to a boil, reduce heat, and simmer partially covered for 30 minutes.
Add the chicken and more water, if necessary, to cover the chicken and meat.
Bring to a boil, reduce heat, and simmer partialy covered an additional 20 minutes.
Meanwhile, lightly saute the onions in butter.
Add them to the meat pot and continue simmering 15 minutes longer.
Finally, add crushed caraway seeds, carrots, chick-peas, and green peas.
Simmer gently 10 to 15 minutes, adjusting the seasoning to taste.
Meat and chicken should be cooked through and very tender by this time.
If not, simmer slightly longer.