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 tast the authentic couscous instead of the one that people usually soak in water.
Moroccan Couscous Recipe
Servings: 4
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!