Making a delicious Moroccan couscous involves preparing fluffy couscous, a flavorful broth, and a mix of tender vegetables and spices. Here’s a traditional recipe for vegetable couscous (you can also add meat if desired):
Ingredients (Serves 4-6):
For the Couscous:
- 2 cups (400g) fine or medium couscous
- 2 cups (500ml) warm water or broth
- 1 tbsp olive oil or butter
- ½ tsp salt
For the Stew (Broth & Vegetables):
- 1 large onion, chopped
- 2 tomatoes, grated or diced
- 3 carrots, peeled & cut into chunks
- 2 zucchinis, cut into chunks
- 1 small cabbage (or half), cut into wedges
- 1 sweet potato or pumpkin, cubed (optional)
- 1 turnip, peeled & cubed (optional)
- 1 cup chickpeas (cooked or canned)
- 3 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp black pepper
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- 1 bunch fresh cilantro & parsley, tied together
- 6 cups (1.5L) water or vegetable broth
- Salt to taste
Optional Additions:
- Lamb, chicken, or beef (cut into pieces)
- Raisins or dried apricots for sweetness
- Harissa (spicy paste) for serving
Instructions:
1. Prepare the Couscous:
- In a large bowl, mix the couscous with 1 tbsp olive oil and ½ tsp salt. Rub between your hands to coat the grains.
- Gradually add 2 cups warm water or broth, stirring gently. Let it soak for 10 minutes.
- Fluff with a fork, breaking up any clumps.
2. Steam the Couscous (Traditional Method):
- Place the couscous in a steamer basket (over the simmering stew if using a couscoussier).
- Steam for 15-20 minutes, then transfer back to the bowl.
- Sprinkle with a little water, fluff again, and steam a second time for 10 minutes (this makes it extra fluffy).
(If you don’t have a steamer, you can just cover the soaked couscous tightly and let it steam over the stew or in the microwave.)
3. Cook the Stew:
- In a large pot, heat 3 tbsp olive oil and sauté the onion until soft.
- Add the tomatoes, spices (ginger, turmeric, paprika, cumin, cinnamon, salt, pepper), and cilantro/parsley bundle. Cook for 2 minutes.
- Add the hard vegetables first (carrots, turnip, pumpkin) and sauté briefly.
- Pour in 6 cups water/broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the softer vegetables (zucchini, cabbage, chickpeas) and cook for another 15-20 minutes until tender.
(If using meat, brown it first with the onions before adding vegetables.)
4. Serve:
- Place the fluffy couscous in a large dish, drizzle with a little broth, and mix gently.
- Arrange the vegetables and meat (if using) on top.
- Serve with extra broth on the side and harissa for spice lovers.
Tips for Perfect Couscous:
✔ Fluffing is key – Use a fork to separate grains.
✔ Steam twice for the best texture.
✔ Adjust spices to taste—Moroccan couscous is aromatic but not overly spicy.
Enjoy your authentic Moroccan couscous with family and friends! 🇲🇦✨
Would you like a variation with meat or seafood? Let me know!