Authentic Couscous Recipe
A traditional Moroccan celebration dish with tender vegetables, aromatic spices, and fluffy couscous grains steamed to perfection
About This Dish
Couscous is the heart of Moroccan cuisine and is traditionally served at special occasions and family gatherings. This grain, made from semolina, is steamed over a fragrant broth infused with vegetables, chickpeas, and warm spices. The result is an incredibly aromatic, colorful, and delicious dish that brings people together.
The name "couscous" comes from the Arabic word "kuskus," which means "to pound" or "to roll." Traditional preparation involves rolling semolina with water and flour to create the perfect grain size. The steaming process allows the couscous to absorb the flavors from the broth below, creating a harmonious dish where every element complements the others.
Whether served on Fridays or special celebrations, couscous represents hospitality, family, and the rich culinary heritage of Morocco. Each region has its own variation, but the essence remains the same: simple ingredients transformed into something extraordinary through time, patience, and love.
Ingredients
Base
Liquid
Protein
Vegetables
Dried Fruits
Spices
Herbs
Oil
Seasoning
Instructions
Prepare the Broth
In a large couscous pot or regular pot, heat olive oil and sauté chopped onions until golden. Add minced ginger and garlic, cook for 1 minute until fragrant. This creates the flavorful base for your broth.
Toast the Spices
Add turmeric, cumin, paprika, and the cinnamon stick. Toast for 2 minutes to bloom the spices and release their aromas. This step is crucial for authentic Moroccan flavor.
Add Protein (Optional)
If using chicken, add it now and brown on all sides. This takes about 5-7 minutes. The browned chicken will infuse the broth with rich, savory flavors.
Build the Vegetable Base
Add carrots, turnips, and zucchini. Pour in the water or vegetable broth (2.5 cups). Add chickpeas, raisins, and half of the fresh herbs. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Prepare the Couscous
In a separate bowl, place couscous and salt. Drizzle with 1 tablespoon of butter and 1/2 cup of cold water. Mix gently with a fork until all grains are moistened but not clumped. Let sit for 5 minutes.
Steam the Couscous
If you have a traditional couscous steamer, place the grain basket over the simmering broth for 10-15 minutes. Otherwise, place couscous in a heatproof colander over the pot with a towel underneath to catch steam.
Fluff and Finish
Transfer couscous to a serving platter and break up any clumps with a fork. Dot with remaining butter (3 tbsp). Taste the broth and adjust seasonings. Ladle the vegetables and broth over the couscous and top with fresh herbs.
Chef's Tips
- •Traditional steamer: A traditional couscous steamer (kiskis) produces the best results, but a colander lined with cheesecloth works well too.
- •Don't rush the steaming: The 10-15 minute steaming time allows the grains to absorb moisture and become fluffy without clumping.
- •Vegetable timing: Add softer vegetables (zucchini) toward the end of cooking to keep them from becoming mushy.
- •Butter is essential: It keeps grains separate and adds richness. Never skip this step for authentic flavor.
- •Customize your vegetables: Use whatever seasonal vegetables you have. The key is variety in color, texture, and flavor.
- •Make it vegetarian: Simply omit the chicken and use vegetable broth for a delicious plant-based version.
- •Serving suggestion: Traditionally served mounded on a large platter with the broth spooned over top and harissa on the side for those who like heat.
Serving with Harissa
Couscous is traditionally served with harissa, a spicy red chili paste. To make it:
- •Blend 3-4 dried red chilies, 3 garlic cloves, 1 tsp caraway seeds, and 3 tbsp olive oil until smooth.
- •Season with salt to taste.
- •Mix a spoonful into your couscous or dip with bread. A little goes a long way!