Couscous is one of Morocco’s most famous dishes, traditionally prepared by steaming semolina and serving it with vegetables, meat, and a flavorful broth.
🥕 Ingredients
For the couscous
- 500 g couscous semolina
- 2–3 tablespoons olive oil
- A little salt
- Water
For the vegetables and broth
- Chicken, lamb, or beef
- 2 onions, chopped
- 3 carrots
- 2 turnips
- 1 zucchini
- 1 small piece of pumpkin
- Cabbage
- Chickpeas, soaked overnight
- Tomatoes
- Olive oil
- Salt
- Black pepper
- Ginger
- Turmeric
- Saffron, optional
- Fresh coriander and parsley
👨🍳 How to Prepare It
1. Prepare the meat and broth
Place the meat in a large pot or the bottom of a couscoussier. Add onions, olive oil, chickpeas, spices, coriander, and parsley.
Cook for a few minutes, then add water and bring everything to a gentle simmer.
2. Add the vegetables
Add the vegetables gradually, depending on how long they need to cook. Carrots and turnips usually go in before softer vegetables such as zucchini and pumpkin.
Let everything cook until tender while the broth develops its flavor.
3. Prepare the couscous
Place the couscous in a large bowl and lightly separate the grains with your hands. Sprinkle with a little water and olive oil.
Traditionally, the couscous is placed in the upper part of a couscoussier and steamed over the simmering broth.
4. Steam the couscous
Steam the couscous, then remove it and gently separate the grains with a little water. Repeat the steaming process until the grains become light, fluffy, and tender.
This traditional method gives Moroccan couscous its characteristic texture.
5. Serve
Place the couscous on a large serving dish. Arrange the meat and vegetables on top, then add some of the flavorful broth.
Serve hot and enjoy it with family or friends.