Moroccan Beef Couscous

Moroccan Beef Couscous is the very definition of North-African comfort food—tender beef, vibrant vegetables, and fluffy semolina all scented with warm spices. In just under two hours you can bring this fragrant, one-pot feast to the table and turn any weeknight into a celebration of flavor.

Why You’ll Love Moroccan Beef Couscous

This iconic dish layers succulent beef brisket, seasonal vegetables, and heady ras el hanout in a saffron-kissed broth that soaks into perfectly fluffed couscous. It’s freezer-friendly, easy to scale up for crowds, and endlessly adaptable—swap in lamb, chicken, or extra veggies without losing the soul of authentic Moroccan Beef Couscous.

Ingredients:

• 2 lb (900 g) beef brisket or stewing beef, trimmed and cut into large cubes
• 2 tbsp olive oil (for browning beef)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, peeled, seeded, and diced (or 1 cup canned crushed tomatoes)
• 2 tbsp tomato paste
• 1 tsp ras el hanout
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp ground ginger
• A pinch of saffron threads, crumbled
• 1 tsp fine salt, plus more to taste
• Freshly ground black pepper, to taste
• 8 cups (2 L) hot water or light beef stock
• 2 large carrots, peeled and cut into 2-inch chunks
• 2 turnips, peeled and quartered
• 1 celery stalk, cut into 2-inch pieces
• 1 small wedge (about 10 oz / 300 g) pumpkin or butternut squash, peeled and cut into 2-inch cubes
• 2 medium zucchinis, cut into thick sticks
• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 3 cups (500 g) medium-grain couscous
• 3 tbsp olive oil, divided (for couscous)
• 3 cups (720 ml) hot water (for couscous)
• 2 tbsp chopped fresh cilantro or flat-leaf parsley, for garnish (optional)

Instructions:

1. Brown the Beef: Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (work in batches to avoid overcrowding) and sear for 2–3 minutes per side until deeply browned. Transfer any browned pieces to a plate and repeat with remaining beef, then return all meat to the pot.
2. Sauté the Aromatics: Stir in the finely chopped onion and minced garlic. Cook, stirring often, for 3–4 minutes until the onion is translucent and fragrant.
3. Bloom the Spices: Add diced tomatoes, tomato paste, ras el hanout, sweet paprika, ground turmeric, ground ginger, crumbled saffron, 1 tsp salt, and several grinds of black pepper. Cook for 2 minutes, scraping the bottom to release any browned bits while the spices bloom.
4. Create the Broth: Pour in 8 cups hot water or light beef stock. Bring to a gentle boil, skim off any foam, then reduce the heat to low, cover, and simmer for 45 minutes to begin tenderizing the meat.
5. Add Root Vegetables: Stir in the carrot chunks, turnip quarters, and celery pieces. Replace the lid and simmer for 15 minutes.
6. Finish with Tender Vegetables: Add pumpkin cubes and rinsed chickpeas; simmer 10 minutes. Next, add zucchini sticks and continue cooking another 10 minutes, or until all vegetables are fork-tender and the beef is buttery soft. Taste the broth and adjust seasoning with salt and pepper as needed.
7. Prepare the Couscous: While the stew finishes, place 3 cups couscous in a wide, shallow bowl. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt. Toss with your fingers to coat every grain.
8. Steam & Fluff: Pour 3 cups hot water over the couscous, stir quickly, then cover tightly with a plate or plastic wrap. Let stand 5 minutes. Remove cover, add the remaining 1 tbsp olive oil, and fluff with a fork until light and clump-free.
9. Serve: Heap the couscous onto a warm serving platter. Using a slotted spoon, arrange the beef and vegetables over the couscous. Ladle some golden broth around the base, garnish with chopped cilantro if desired, and serve the remaining broth in a separate bowl for guests to spoon over their portions.

FAQ:

Q: Can I make Moroccan Beef Couscous ahead of time?
A: Absolutely. The stew actually develops deeper flavor after a night in the refrigerator. Cool completely, refrigerate up to 3 days, and reheat gently on the stove—add a splash of water if the broth thickens.

Q: What if I don’t have ras el hanout?
A: Substitute a mix of ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp cinnamon, and a pinch of nutmeg and allspice. It won’t be identical, but it will capture the sweet-savory essence of traditional ras el hanout.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze the meat and vegetable stew (without the couscous) in airtight containers for up to 2 months. Thaw overnight in the fridge, reheat slowly, and prepare fresh couscous just before serving.

Conclusion:

Few dishes rival the satisfying marriage of tender meat, garden vegetables, and fluffy grains you get in Moroccan Beef Couscous. Whether you’re feeding a crowd or meal-prepping for the week, this iconic recipe delivers cozy goodness every time.

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