Entertaining • July 1st , 2020
As you know by now I grew up in Africa (DRC, Kinshasa) and I love to try other African cuisines. I have never been to Morocco but it’s definitely on my travel list.
Moroccan food is a bit different to Central African cuisine. It’s basically a mixture of Arab and Mediterranean cuisines with a twist of sub-sahararan influence.
Today I made couscous which is a staple – main dish in Moroccan which is usually served with meat. I think what we (Central Africa and North Africa) have in common is the fact that we eat a lot of red meat. Some examples will be – goat (my favorite), beef, lamb, mutton and chicken. I served my couscous with grilled lamb chops. Another thing I love about Moroccan cuisine is the fact that they have so many spices and herbs which is perfect for seasoning.
For the couscous
1 1/2 cup of couscous
2 cups of water
3 springs onions (chopped)
1/2 of red onion (diced)
1 cup of corn (can)
1 cup of cranberries
1/2 cut of carrots (shredded)
1 glove of garlic (minced)
1/2 cup of mint leaves (chopped)
Salt and pepper to taste
2 tbsp of honey
2 tbsp of red wine vinegar
2 tbsp of olive oil
For the lamb chops
6-8 lamb chops
1 tbsp fresh rosemary chopped
1 tbsp fresh thyme chopped
3-4 cloves garlic minced or puree
2-3 tbsp olive oil
1 tsp of onion powder
Salt and pepper
Couscous – Instructions
Put the couscous in a bowl, add 1tbsp oil, add the water, cover and soak for 15-20 min
Using a fork fluff up the couscous and set aside.
On a pan, heat oil. Once hot, add garlic and cook for 1 minute until fragrance is released.
Add onions, cook for 2 minutes then add corn, carrot, spring onions and cranberries and cook for about 2-3 min on medium high.
Add the couscous to the veggies and cranberries mixture. Toss and continue cooking – turn down the heat to medium.
While the couscous is cooking, mix all the dressing ingredients in a bowl, whisk well and pour the dressing over the couscous.
If you feel like your couscous is too dry, drizzle a little bit of olive oil over the couscous.
Season with salt and pepper. You could also season with garlic and onion powder for more flavor.
Garnish with chopped mint and serve!
Grilled lamb chops – Instructions
Combine all the ingredients in a bowl to create a marinate.
Spoon the marinate evenly over the lamb chops. Or if you prefer, insert all the meat in a zip loc, pour the marinate over the chops and coat well.
Let it marinate at least for an hour or up to 24 hr.
Preheat the grill to medium high. When hot, grill the lamb chops for 3 min on each side.
I like to finish them off in the oven at a low temperature (175-200 degrees) for another 10-15 min wrapped in aluminum foil.
Once the meat is ready, put the couscous on a large serving plate, lay the lamb chops on the couscous and sprinkle with some parsley.
I served this dish with plantains pancakes and samosas.
I will do another post just for the samosas.
Like always, I would like to hear from if you try the recipe.
Enjoy and happy cooking.