Exploring Moroccan Flavors: Marrakech Souks & Traditional Dishes! | SLICE TRAVEL

Put the cuscus in a dish.

Add 3 tablespoons of oil and two large pinches of salt to the cuscus.

Stir the cuscus and cover it with cold water to make it swell.

Cut the chicken into pieces, removing the neck and rump.

Wash the chicken pieces and place them in a steamer with 1/2 liter of cold water.

Cook the chicken over low heat, adding 200 mL of oil, ginger, salt, pepper, and artificial saffron.

Cook the chicken and vegetable stock over high heat.

Peel the onion and cut the corett into halves or quarters.

Cut the carrots, pumpkin, tomato, turnip, and white cabbage.

Once the cuscus has swollen, knead it a bit to turn it into grains and steam it over the chicken stock for 10 minutes.

Turn the heat up to boiling point to cook the meat.

Cut the onions and add the vegetables to the chicken.

When steam starts coming out of the steamer, add the cuscus.

After 10 minutes, remove the cuscus and add the corett and pumpkin.

Add 4 glasses of cold water to the cuscus and let it swell for 5 minutes.

Add 1 small glass of olive oil to the cuscus and put it back in the upper part of the steamer.

Allow it to cook for 1 hour and serve it in a nice Eastern dish, first the cuscus, then spread the vegetables nicely, and finish with the pieces of chicken.

Equipment Needed

Spice Level:

Dietary

Allergens