Moroccan couscous is a traditional dish that is emblematic of Moroccan cuisine. It is mainly made of fine wheat semolina, steamed to perfection, which serves as the base. This semolina is typically accompanied by a stew made of meat (often lamb, chicken, or sometimes beef), vegetables (such as carrots, zucchini, turnips, and chickpeas), and aromatic spices including cumin, ginger, cinnamon, turmeric, and ras el hanout (a typical spice blend from the region).
What sets Moroccan couscous apart is its mildly sweet and fragrant seasoning, thanks to the addition of dried fruits like raisins, apricots, or even dates. Everything is usually drenched in a flavorful broth. The dish is often served during family gatherings or festive occasions, such as holidays or Sunday meals.
Couscous can also be adapted in various forms, including vegetarian or lighter versions, but it always remains a symbol of conviviality and sharing in Moroccan culture.
Couscous Recipe
For the broth
- 1 kg of veal, lamb, beef, or chicken meat
- 3 tomatoes
- 2 onions
- 8 cl of olive oil
- 1 tablespoon of couscous spices (ginger, turmeric, cinnamon, pepper)
- Salt
- 3 liters of water
- 120 g of soaked chickpeas
- 2 small bunches of cilantro
- 350 g of white turnip
- 350 g of yellow turnip
- 500 g of carrots
- 500 g of cabbage
- 500 g of pumpkin
- 1 hot chili pepper
For the couscous
- 750 g of medium couscous
- 1 tablespoon of sunflower oil
- 1 teaspoon of salt
- 75 cl of water
- 1 teaspoon of rancid butter (Smen)
Preparation:
Cut the meat into pieces and brown it in a pot over low heat with the oil, onions, and grated tomatoes. Add water and the spices, chickpeas, and one bunch of cilantro. Halfway through cooking the meat, add the cabbage wedges, carrots, and turnips. When the meat is almost cooked, add the pumpkin, the remaining tomato, and the chili. Once the meat and vegetables are cooked, remove from heat. Place the hot couscous on a serving dish, create a well in the center, and pour the hot broth over it before placing the meat and vegetables in the center.
Couscous Preparation:
Place the couscous in a large dish and drizzle it with a large glass of water. Work with your hands to thoroughly moisten the couscous grains and separate them. Cover with a clean cloth and let it rest for a few minutes to allow the couscous to absorb the water. Grease the inside of the top part of the couscoussier with a bit of oil, and then add the couscous. Place it on top of the couscoussier pot, which should be half-filled with boiling water. When steam starts to pass through the couscous, cook for 15 minutes. Remove the couscoussier and turn the couscous out into the large dish. Drizzle with oil and a large glass of salted water. Work with your fingers to separate the grains. Let it rest for a few minutes so that the couscous absorbs the water well. Repeat this process twice until the couscous swells, cooks, and becomes tender. Finally, coat the hot couscous with butter, olive oil, or rancid butter before serving it on the dish.
