Moroccan Roast with Cherry Couscous
6 servings
180 minutes
Moroccan-style stew with cherry couscous is a vibrant dish infused with the spirit of the Maghreb. Its roots trace back to North African culinary traditions where spices not only complement but enliven the flavor. Tender meat slow-cooked with vegetables and aromatic herbs gains a rich and deep taste thanks to lemon juice, paprika, and fresh mint. The couscous soaked in chicken broth and the sweetness of dried cherries creates a stunning contrast that highlights Eastern exoticism. This dish is perfect for family dinners or festive evenings when you want to immerse yourself in the mysterious atmosphere of Morocco and enjoy the harmony of spices and textures.
1
Heat the pot. Rub the roast beef with salt and pepper and sear the meat on both sides for about 4 minutes. Arrange the quartered onion, chopped carrot, and celery around it, and sauté for about 4 minutes. Then pour in the beef broth and tomatoes. Bring to a boil and reduce the heat.
- Roast beef: 1.3 kg
- Salt: to taste
- Ground black pepper: to taste
- Onion: 1 head
- Carrot: 2 pieces
- Celery: 1 bunch
- Beef stock: 1 glass
2
Meanwhile, mix lemon juice, paprika, chopped mint leaves, garlic, 1/4 tsp salt and 1/2 tsp black pepper in a blender. Pour the resulting mixture over the meat and mix. Add a whole lemon pierced with a fork in several places, thyme and bay leaves. Cover with a lid and place in the oven for 2.5 hours. Half an hour before it's done, remove the lid and bake uncovered.
- Lemon juice: 2 tablespoons
- Sweet paprika: 2 teaspoons
- Fresh mint: 1 tablespoon
- Garlic: 5 clove
- Lemon: 1 piece
- Wild thyme: 4 stems
- Bay leaf: 2 pieces
3
Preparing couscous. In a large pot, pour chicken broth, add crushed garlic and dried cherries, and bring to a boil over medium heat. Add couscous, season with salt and pepper, cover, and cook for about 8 minutes. Drain excess broth and remove garlic cloves. Taste. Add spices to your liking. Add parsley and lemon zest. Mix and keep warm.
- Chicken broth: 2 glasss
- Garlic: 5 clove
- Dried cherries: 0.5 glass
- Couscous: 1 glass
- Chopped parsley: 1 tablespoon
- Lemon zest: 1 teaspoon
4
We take out the pot with meat. Remove the bay leaves, thyme sprigs, and lemon, and skim off the fat on top. Taste and add spices if needed.
- Bay leaf: 2 pieces
- Wild thyme: 4 stems
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Serve the meat with vegetables, couscous, and gravy. Enjoy your meal!