Cuisine of the world: Morocco

Moroccan cuisine is well known for its use of sweet tastes with sour and salty ingredients. The country’s cooking culture is famously built over couscous that has come to represent the North African country.

Harira:

• 1 kg crushed tomatoes
• 1 medium-size minced onion
• 1 pack minced celery
• 1 pack minced coriander
• Hummus
• ½  cup lentils
• 250g chopped meat
• 1 tsp ghee
• ½ tsp of black pepper
• One tsp of red pepper
• ¼ tsp of saffron
• 1 tsp of salt
• ¼ kgwhite wheat, dissolved in water
• 1 litre water
• 1 tbsp of tomato paste

• Put tomato paste with hummus, lentils, coriander, celery, meat, onions, pepper, ghee with saffron, salt and a liter of water in a covered bowl on the stove.
• When the broth starts boiling, add white wheat and water while carefully stirring,

Couscous:

• 1 kg meat
• 1 kg soft couscous
• ½ kg carrots
• 1 tbsp of tomato paste
• 1 tsp of black pepper
• 2 seedless tomatoes, cut into halves
• 1 wrapped pack of coriander and parsley
• 1 zucchini cut horizontally
• 2  tbsps  ghee
• 1 cup oil
• Salt, sweet red pepper to taste and 1 tbsp of ginger
• 2 large sliced onions

• Put the couscous in a bowl and add oil.
• Using  your hands,  mix the couscous with oil.
• Put the mixture in a pan and add 2 litres of water and bring to a boil.
• Transfer the couscous into another pan and stir until it cools.
• Mix the couscous once again with your hands and repeat the process.
• Add salt according to preference and leave until the couscous dries.
• Prepare the stew by putting  meat and onions in oil and fry for 10 minutes.
• Add ghee to the meat, as well as sweet pepper and ginger and 2 litres of water.
• Add carrots and tomatoes and the parsley and coriander.
• Add hummus after the vegetables are cooked.
• Serve the hot couscous in a large bowl and spread ghee or butter on top of it along with the meat.