A quintessential Moroccan dish, couscous is traditionally eaten on Fridays in the country, or on special occasions. You'll surely want to recapture that taste of Morocco when you return from vacation, so here's an easy recipe to try:

Ingredients:

• 200 g semolina

• Lamb meat (or beef) (200-400g)

• A few chicken thighs

• A few merguez sausages

• 1 can of chickpeas

• 4 onions

• 2 zucchini

• 4 carrots

• 4 turnips

• 2 green bell peppers

• 2 red bell peppers

• 1 celery stalk

• 1 garlic clove

• Tomato paste, or canned tomatoes (with sauce)

Note – You can add or remove vegetables according to taste: cabbage, pumpkin, raisins, etc.

Recipe

Step 1: Sauté the Onions

In a deep wok-style pan, sauté the onions in oil. Remove them when they turn golden.

Step 2: Cook the Meat

In the same pan, cook the lamb and chicken. Simmer for about an hour with the garlic, onions, and a few spices.

Step 3: Prepare the Vegetables

Meanwhile, peel, wash, and chop all the vegetables. Add them to the dish, along with the tomatoes and their juice. Add the zucchini last, just before serving your dish. The chickpeas don't need long cooking if they're canned.

Step 4: Add the Spices

Add spices to taste: cumin, saffron, paprika, ginger, cinnamon, and ras el hanout, an essential ingredient. Add water and stir from time to time. Let it cook for about an hour or more.

Step 5: Cook the Merguez

In a separate pan, grill your merguez sausages, and you can add them to the dish at the end.

Step 6: Prepare the Semolina

Cook the semolina in a saucepan according to the instructions on the box. Cooking time depends on the type of semolina you choose.

Step 7: Serve

When everything is ready, serve the semolina on a large plate. Place the meats and vegetables on top or to the side. Pour the broth directly into the bowls.