Two Servings

Ingredients of Toppings and Dressing

  • 250g of meat (Beef, Lamb, or ​Chicken)
  • 2 Onions
  • 2 grated Tomatoes
  • 1 Green Pepper (cut into 2 wedges) ​no peppers 
  • ¼ head of Cabbage
  • 1 Turnip
  • 1 Zucchini
  • 2 Carrots
  • 150g Pumpkin 
  • 100g Chickpeas (soaked overnight in water)
  • 1 cup Raisins
  • ½ teaspoon of Black Pepper
  • 1 teaspoon of Turmeric
  • 1 teaspoon of Ginger
  • 2 tablespoons of Olive Oil
  • 1 bundle of Coriander and Parsley
  • 1 Eggplant, cut in half vertically
  • 2 tablespoons of Vegetable Oil
  • 1 teaspoon of Smen – Moroccan Fermented Butter
  • 1 teaspoon of Salt

Couscous Ingredients

  • 250 grams of dry Couscous
  • 2 tablespoons of Olive Oil
  • 1 cup water (on three separate occasions)
  • 1 teaspoon of Salt
  • 1 tablespoon of Vegetable Oil


  1. Put the following ingredients into the bottom portion o​f a large steamer pot (​Berma in Arabic):
    • Meat
    • 2 tablespoons of Olive and Vegetable Oils
    • 1 teaspoon of Salt
    • 1 teaspoon of Ginger
    • 1 teaspoon of Turmeric
    • ½ teaspoon of Black Pepper
    • 1 chopped Onion
    • 1 cup of water
    • 1 Green Pepper
    • 2 grated Tomatoes
  2. Over medium heat, stir the ingredients for 15 minutes until the meat is brown.
  3. Add ½ liter of water to the pot along with the carrots, turnips, and chickpeas. With the Carrots, remove the ends, peel them, remove the core, and cut them in half vertically and horizontally. With the Turnip, peel it and cut it in half vertically.
  4. Continue to cook over medium heat for 30 minutes.
  5. In a large bowl, place the 250g of dry Couscous.
    • Add 1 tablespoon of Vegetable Oil and mix it with the Couscous (Moroccans use their hands). 
    • Once the oil and Couscous are mixed together, cup your right hand and fill it water (Moroccans use their hands to measure). Sprinkle the water over the couscous.
    • Rub handfuls of the Couscous between your palms in a circular motion to remove the clumps from the Couscous.
    • Repeat pouring water into your cupped hand and sprinkling it over the Couscous and rubbing it together until you have used all the cup of water. The couscous will absorb the water as you rub it between your hands.
  6. Place the Couscous​ into the top basket portion of the steamer pot (​Kaskas in Arabic).
  7. Bring the steamer to a boil and reduce the heat to medium low for 20 minutes.
  8. After 20 minutes, remove the basket of the steamer and pour the Couscous back onto the large bowl.
    • Add 1 tablespoon of Olive Oil to the Couscous and mix it around with your hands
    • Using the same method as before, add handfuls of water to the couscous and rub it together between your hands until you have used a cup of water.
    • Put the couscous back in the steamer basket and place it on top of the big pot
    • Steam the couscous for 15 more minutes
  9. Add the Zucchini (cut in half vertically), Pumpkin, Cabbage, Eggplant, Smen, and Coriander to the big pot.
  10. After 15 minutes have elapsed, remove the couscous from the steamer basket and pour the couscous into the large bowl again.
    • Add another tablespoon of olive oil and mix it into the couscous.
    • Repeat the process of adding another cup of water little by little and rubbing the wet couscous.
    • Return the couscous to the steamer and place it on top of the big pot.
    • Steam for 10 minutes.
    • Remove the steamer from the big pot and pour the couscous into the large bowl.
    • Spread the couscous out and break up any clumps using a spatula and your hands.
    • Add more Salt as needed to the vegetables in the pot to make sure they are well cooked and taste the sauce.


  1. Pour the Couscous into the serving platter (should be somewhat deep) and shape the couscous to form a small hill.
  2. Dig a small hole in the top of your mountain (like a volcano).
  3. Using a slotted spoon, take the meat from the big pot and carefully place it in the hole you’ve just made.
  4. Take out the vegetables (take care to keep them whole). Lay the first vegetable vertically so it runs from the bottom of the couscous mountain to the top. 
  5. Alternate the different vegetables, placing each of them in this vertical fashion so that they are all pointing to the top of the couscous mountain. This design is a Moroccan tradition.
  6. Finally, use a ladle or spoon to spread the remaining sauce, bit by bit, across the couscous in an even fashion. Use enough sauce so that the couscous will not be dry.

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