📝 About This Recipe
This soul-warming dish is a beloved variation of the traditional Moroccan Friday couscous, focusing on the natural sweetness of slow-braised cabbage and tender beef. The beef is simmered in a fragrant broth of ginger, turmeric, and saffron until it melts off the bone, while the cabbage absorbs the rich, spiced marrow. It is a rustic yet sophisticated masterpiece that celebrates the art of slow cooking and the delicate texture of perfectly steamed semolina grains.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Beef Shank or Chuck Roast (cut into large 3-inch chunks; bone-in is preferred for flavor)
- 2 large Yellow Onions (finely diced)
- 4 tablespoons Extra Virgin Olive Oil
- 1 bunch Fresh Cilantro and Parsley (tied together with kitchen twine)
The Spices
- 1.5 teaspoons Ground Ginger
- 1 teaspoon Turmeric
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Saffron Threads (crushed)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Smen (Moroccan Preserved Butter) (optional, for authentic fermented flavor)
The Vegetables
- 1 medium head Green Cabbage (cut into 6-8 thick wedges with the core intact)
- 4 large Carrots (peeled and sliced lengthwise into halves)
- 1 cup Canned Chickpeas (rinsed and drained)
- 1 large Tomato (grated, skin discarded)
The Couscous
- 500 grams Dry Couscous (medium grain preferred)
- as needed Water (for steaming and hydrating)
- 2 tablespoons Unsalted Butter (softened)
👨🍳 Instructions
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1
In the bottom of a large couscoussier or a heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the beef chunks and sear until browned on all sides, about 8-10 minutes.
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2
Add the diced onions to the pot and sauté until translucent. Stir in the ginger, turmeric, black pepper, salt, and grated tomato, allowing the spices to toast for 2 minutes until fragrant.
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3
Pour in approximately 2.5 liters of water. Add the herb bouquet (cilantro/parsley) and the saffron. Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
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4
While the meat simmers, prepare the couscous. Place the dry grains in a large wide bowl (gsaa). Sprinkle with 1/2 cup of water and 1 tablespoon of oil. Use your fingers to rake through the grains, ensuring no lumps form.
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5
Add the carrots and the cabbage wedges to the pot with the beef. The cabbage should be nestled into the broth to absorb the flavors. If using smen, add it now.
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6
Place the steamer basket (kesskess) over the pot. Ensure steam only escapes through the holes in the bottom. Once steam begins to rise through the basket, gently add the hydrated couscous.
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7
Steam the couscous for 20 minutes. Remove the steamer basket and return the couscous to the large bowl. Sprinkle with 1 cup of salted water, tossing with a fork or whisk to fluff. Let it rest for 10 minutes.
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8
Check the meat for tenderness. Add the chickpeas to the broth. If the broth has reduced too much, add another cup of boiling water.
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9
Place the couscous back into the steamer basket for a second steaming of 20 minutes. This ensures the grains are light, airy, and fully cooked.
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10
Once the beef is fork-tender and the cabbage is soft but not falling apart, remove the herb bouquet and discard. Taste the broth and adjust salt if necessary.
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11
Transfer the steamed couscous to the large bowl one last time. Work in the 2 tablespoons of butter (or more smen) until the grains are glistening and separated.
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12
To assemble, mound the couscous in a large shallow platter. Create a well in the center and place the beef. Arrange the cabbage wedges and carrots decoratively around the meat.
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13
Generously ladle the hot broth over the couscous, allowing the grains to soak up the liquid. Serve the remaining broth in a separate bowl on the side.
💡 Chef's Tips
If you don't have a couscoussier, use a large pot and a fine-mesh metal colander that fits snugly on top, sealing the edge with a damp cloth. Always use boiling water if you need to replenish the broth during cooking to keep the temperature consistent. Don't over-handle the cabbage; keeping the core intact ensures the wedges stay together during the long braise. For the fluffiest couscous, use your hands to break up any tiny clumps after the first steaming—be careful as it will be hot! If you prefer a kick, add a teaspoon of Harissa paste to the broth in the final 15 minutes of cooking.
🍽️ Serving Suggestions
Serve with a side of Harissa for those who enjoy extra heat. Pair with a glass of cold 'Lben' (traditional Moroccan buttermilk) to balance the rich spices. A simple Moroccan salad of finely diced cucumbers and tomatoes makes a refreshing side. Offer a small bowl of caramelized onions and raisins (Tfaya) on the side for a sweet-and-savory contrast. End the meal with a hot glass of Moroccan Mint Tea to aid digestion.