Traditional Moroccan Couscous
This exquisite dish, often considered the pièce de résistance of North African cuisine, is a gastronomic delight that you can effortlessly recreate within the cozy confines of your home. With its exquisite blend of fluffy steamed grains, tender meats or vegetables, and a vibrant medley of spices, Moroccan couscous is the ultimate comfort food promising to tantalize your taste buds and transport you to the lively souks of Marrakech.
Servings: 4 persone
Equipment
- Couscoussier or steamer
Ingredients
For the couscous
- 300 gr durum wheat semolina precooked couscous
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- q.b. lukewarm water
- 1 nr saffron sachet optional
For the stew
- 400 gr meat of choice traditional lamb, or chicken or beef
- 2 nr onions medium
- 2 nr carrots
- 2 nr zucchini
- 1 nr bell pepper optional
- 200 gr chickpeas already cooked, canned or boiled at home
- 2/3 tbsp extra virgin olive oil
- 500 ml vegetable or meat broth
Typical Moroccan spices
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tip cinnamon
- q.b. black pepper
- q.b. salt
For enrichment
- 2 tbsp raisins soaked in warm water
- q.b. parsley chopped fresh
- q.b. Harissa or other spicy sauce, optional, served separately
Instructions
- Start by preparing the ingredients: wash and cut the vegetables into pieces of similar size, clean and dice the meat, and rinse the legumes if needed.
- In a large, deep skillet, heat a bit of olive oil and brown the meat until golden. Add the chopped onions and cook until soft.
- Add the spices and mix well to distribute evenly among the ingredients.
- Add the vegetables to the skillet, mixing thoroughly with the meat and spices.
- Cook for a few minutes, then add the legumes and broth.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, or until the meat and vegetables are tender.
- Meanwhile, prepare the couscous according to package instructions.
- Usually, this involves pouring the couscous into a bowl, adding warm water, and letting it sit for a few minutes until grains absorb the water and become soft.
- Then, steam the couscous using a couscoussier or steamer for about 20 minutes, until the grains are fluffy and light.
- Once cooked, transfer the couscous to a serving dish and toss with a little olive oil to prevent sticking.
- Create a "nest" of couscous in the center of the plate, and pour the meat, vegetable, and legume mixture into the center, spreading ingredients evenly.
- Serve the warm Moroccan couscous with traditional sauces and condiments such as harissa, for an even more authentic flavor experience.
Notes
To make authentic Moroccan couscous at home, it's important to use fresh, high-quality ingredients, and to have the right tools available.