Traditional Moroccan Cooking
Moroccan Couscous
Moroccan couscous is a traditional North African dish made from steamed semolina wheat
granules. It's typically served with a stew of meat (like lamb or chicken) and vegetables, often
seasoned with a blend of spices that include cumin, cinnamon, turmeric, and saron. The
dish is a staple in Moroccan cuisine and is often prepared for family gatherings and special
occasions.
How It's Made:
Couscous Preparation:
The couscous grains are steamed over a pot of simmering broth or water. This is usually done
in a special steamer called a couscoussier.
The grains are flued multiple times during the steaming process to ensure they remain light
and separate.
Meat and Vegetable Stew:
A variety of meats can be used, with lamb and chicken being the most common.
Vegetables such as carrots, zucchini, pumpkin, and chickpeas are added to the stew.
The stew is seasoned with spices like cumin, coriander, cinnamon, turmeric, and saron.
Dried fruits such as raisins or apricots may also be added for sweetness.
Serving:
The steamed couscous is usually arranged in a mound on a large platter, with the meat and
vegetables placed on top.
The stew's broth is often drizzled over the couscous to add moisture and flavor.
The dish is often garnished with fresh herbs and sometimes toasted almonds.
