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Photorealistic overhead shot of a large traditional Moroccan couscous dish with meat, vegetables, and chickpeas in a decorated ceramic bowl.

🇲🇦 Tétouan-Couscous für 2 Personen Zutaten Fleisch & Kichererbsen * 250–300 g Rind- oder Lammfleisch * 100–120 g ungekochte Kichererbsen, über Nacht eingeweicht * 3 kleine Zwiebeln * 1 Bund Petersilie * 1 Bund Koriander * 1½–2 EL Olivenöl * ½ TL Kurkuma * ½ TL Ingwer * ½ TL schwarzer Pfeffer * Salz * ca. 700–800 ml Wasser Gemüse * 5 Karotten * 1 Zucchini * ca. ¼ kleiner Weißkohl * Gemüse nach Geschmack Couscous * 250 g Couscous * Wasser * Salz * Olivenöl ⸻ 1. Fleisch & Kichererbsen kochen Die eingeweichten Kichererbsen abgießen und kurz abspülen. Das Fleisch zusammen mit den Kichererbsen, 3 kleinen Zwiebeln, Olivenöl, Kurkuma, Ingwer, schwarzem Pfeffer und Salz in den Schnellkochtopf geben. Petersilie und Koriander zusammenbinden und als ganzes Bündel in den Topf geben. Ca. 700–800 ml Wasser dazugeben. Den Schnellkochtopf schließen und auf hoher Stufe erhitzen. Sobald der Schnellkochtopf anfängt zu dampfen, die Herdplatte auf niedrige Stufe stellen. Dann 1 Stunde kochen lassen. Anschließend den Schnellkochtopf vorsichtig öffnen und das Kräuterbündel herausnehmen. ⸻ 2. Gemüse kochen Die 5 Karotten, Zucchini und den Weißkohl in die Brühe geben. Zusätzlich kann Gemüse nach Geschmack verwendet werden. Das Gemüse garen, bis es weich ist, aber nicht zerfällt. ⸻ 3. Couscous vorbereiten 250 g Couscous in einen großen Teller geben. Mit Wasser nass machen. Anschließend den Couscous absieben. Salz und Olivenöl dazugeben. Mit den Händen gut vermischen und etwas einziehen lassen. ⸻ 4. Ver más

#food #moroccan cuisine #couscous

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