How To Make Moroccan Couscous Recipe
- Prep
- 30 minutes
- Cook
- 1 hour
- Total
- 1 hour 30 minutes
- Serves
- 4
- Cuisine
- Morocco
Couscous is more than just a dish in Morocco. It’s a Friday tradition in every Moroccan home. The smell alone brings everyone to the table! I love how it gathers family, fills the house with warmth, and turns an ordinary afternoon into something special. With soft, fluffy grains and colorful veggies, this is comfort food the Moroccan way: simple, hearty, and made to be shared.
Sharing this couscous warms my heart, I can’t wait for you guys to try it and taste the authentic couscous instead of the one that people usually soak in water.
Why couscous is a Friday dish
Friday is couscous day in Morocco. After the midday prayer, families sit around one big plate and everyone eats from their own side of the mound, working toward the middle. It’s also the dish people cook to share, for guests, for neighbors and for anyone in need. Couscous is so tied to life in North Africa that UNESCO added it to its intangible cultural heritage list in 2020 (the Wikipedia page on couscous has the story).
Steamed couscous vs soaked couscous
Most couscous in supermarkets is pre-cooked, so the box tells you to pour boiling water over it and wait five minutes. It’s quick, but it’s not how couscous is made in Moroccan homes. Here the grains are steamed two or three times over the simmering stew in a couscoussier, and between each steaming they’re rubbed with a little oil and salted water to keep them separate. It takes longer, but the grains come out light and fluffy and they pick up the smell of the stew.
No couscoussier? Set a metal colander over a pot that fits it snugly and seal the gap with a strip of foil or a damp cloth so the steam goes up through the grains.
What to serve with couscous
Couscous is a full meal on its own, so keep the sides simple. A glass of cold buttermilk (lben) or a bowl of raib is the classic pairing, and a lettuce and orange salad is nice if you want something fresh. Mint tea comes after.
Storing leftovers
Keep the couscous and the stew in separate containers in the fridge and eat them within 3 days. Reheat the grains by steaming them again, or in the microwave with a splash of water and a fork to fluff them. Warm the stew on the stove.
Couscous FAQ
Is couscous gluten-free?
No. Couscous is made from durum wheat semolina, so it contains gluten. If you need a gluten-free swap, see couscous vs quinoa.
What is smen, and do I need it?
Smen is Moroccan salted, aged butter with a strong, cheesy smell (NPR has a good piece on it). A spoonful gives couscous its traditional flavor, but you can use regular butter instead.
Which vegetables go into Moroccan couscous?
Whatever is in season. Carrots, zucchini, turnip, pumpkin, cabbage and chickpeas are the usual ones. The classic is seven vegetables, but nobody counts.
Moroccan Couscous Recipe
Ingredients
Couscous
- 3 cups couscous medium grain
- 3 tbsp vegetable oil
- salt to taste
- 2 1/2 cups water
Meat or Chicken Stew
- 2 tbsp vegetable oil
- 1 white onion sliced
- 2 tomatoes quartered
- 3 carrots halved
- 2 zucchinies quartered
- 1 turnip quartered
- 5 ounces red pumpkin cut into large pieces
- 1 cup chickpeas soaked overnight
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp turmeric
- 2 pounds meat or chicken
- 1 large bunch fresh parsley and coriander tied into a bouquet
- 1 small hot pepper optional
- 1 tbsp moroccan smen optional
- 2 eggplants quartered
- water as needed
- salt toaste
- black pepper to taste
Instructions
Stew
- In a large pot, heat the oil. Stir in the spices and cook for 1 minute.
- Add the meat and cover it with 2 inches of water. Cook for 20 minutes.
- Stir in the carrots, turnip, onion, chickpeas, and parsley/coriander bouquet. Put on the lid and cook for 20 to 25 minutes until they're half done.
- Stir in the zucchini, egggplant, pumpkin and tomato then cook for another 10 to 15 minutes until all the veggies become soft.
- Taste the stew to make sure the salt is good, and add the smen if you have it.
How to Steam Couscous
- Prepare a double boiler.
- Rub the couscous grains with oil until well coated them steam it until you notice the steam coming out on top for about 15 minutes.
- Transfer the couscous into a large bowl. Mix half of the water with some salt, then pour it over the couscous.
- Stir it until it absorbs the water. Return it back to the steamer then cook for another 15 minutes until the steam comes out on top.
- Repeat the process again with the remaining water and steam it until the rice becomes soft, light and fluffy.
- Spoon the couscous into serving plates. Arrange the meat and veggies on top.
- Drizzle some of the stock on top, then pour the rest into serving bowl, then serve them with the courscous and enjoy!
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Mouna
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