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Cous Cous Sbaa Khodar

Ingredient (recipe for 10 portions)

  • 1.5kg Moroccan couscous Tria
  • 1kg green zucchini
  • 1kg yellow zucchini
  • 1kg baby marrow
  • 1kg carrots
  • 500g fresh turnip
  • 500g white cabbage
  • 1kg onion
  • 0.5litres Moroccan olive oil
  • 1.5kg tomatoes, peeled
  • 2g pure Spanish saffron
  • 50g coriander
  • 50g parsley
  • 500g chick peas
  • 300g golden raisins
  • 20g salt
  • 20g white pepper powder
  • 20g ginger powder
  • 1kg red pumpkin
  • 20g cinnamon stick
  • 300g sugar


  1. Mix couscous with salt and olive oil in a container. Add water until couscous is covered. Set aside for 10 minutes.
  2. Steam in the oven for 18 minutes.
  3. In a large pot, sauté some chopped onions, salt, pepper, saffron, ginger and chick peas in oil. Add water.
  4. Puree the peeled tomatoes and add to the pot, cover and allow to simmer. Stir occasionally to ensure nothing sticks to the pot. Add the cabbage and carrot, cook for 15 minutes.
  5. Add the rest of the vegetables and bunches of coriander and parsley. Cook for 20 minutes.
  6. In a separate pan, sauté sliced onions in oil until soft. Add sugar, raisins, saffron, cinnamon powder, salt and ginger. Stir occasionally until caramelised.
  7. In a small tajine, put couscous with the sauce, vegetables and chick peas. Top with the caramelised onions.
  8. Serve with more sauce on the side.

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(968) 2477 6565


Al Husn hotel, Ground Level

Operating Hours

7pm - 12.30am

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted inside the restaurant. It is only allowed on the restaurant's terrace.