Authentic Moroccan Couscous food Recipe (Detailed Guide)

Moroccan Couscous Food Recipe: Moroccan couscous food is a beloved dish, typically enjoyed on Fridays as a family meal. It consists of fluffy steamed semolina grains served with a rich and aromatic stew of meat, vegetables, and chickpeas.

This recipe provides a step-by-step guide to making Moroccan couscous the traditional way, using a couscoussier (a special steamer), but you can also use a regular steamer or even cook couscous in a pot if needed.

Moroccan couscous contains healthy minerals like iron, magnesium, phosphorus, zinc, and selenium, which support energy, bone health, and immune function.

Ingredients For the couscous:

To prepare couscous, combine 500g (about 2.5 cups) of medium-grain couscous with 2 tablespoons of olive oil or melted butter and ½ teaspoon of salt, then gradually add 300ml (1.25 cups) of warm water, allowing it to absorb before fluffing with a fork for a light and fluffy texture. Adjust seasoning as needed and serve as a side dish or base for stews and salads.

For the stew:

To prepare a flavorful Moroccan dish, combine 500g of lamb, beef, or chicken (cut into chunks) with finely chopped onions, grated tomatoes, and olive oil, then add carrots, zucchinis, potatoes, and optional pumpkin for a hearty texture; incorporate chickpeas, season with salt, black pepper, ground ginger, turmeric, paprika, and an optional cinnamon stick for depth of flavor, then enhance the dish with a tied bunch of fresh coriander and parsley, simmering everything in 1.5 liters of water for a rich, aromatic meal.

For Garnish (Optional, But Recommended!):

Tfaya, a Moroccan caramelized onion and raisin topping, is made by slowly cooking 2 large sliced onions with ½ cup of raisins, 2 tablespoons of butter, 1 tablespoon of honey, and ½ teaspoon of cinnamon until soft and golden, then garnished with toasted almonds for a crunchy touch; it pairs perfectly with couscous, meat, or rice dishes.

Step 1: Prepare the Stew

Heat olive oil in a large pot or the base of a couscoussier over medium heat, then sauté chopped onions and meat until browned (5–7 minutes); stir in grated tomatoes, salt, pepper, ginger, turmeric, and paprika to coat the meat, add 1.5 liters (6 cups) of water along with a tied bunch of parsley and coriander, then cover and let it simmer for 45 minutes to 1 hour until the meat is tender, adding dried chickpeas at this stage (or canned chickpeas later) for a richer texture and flavor.

Step 2: Prepare the Couscous

To prepare light and fluffy couscous, start by placing the dry grains in a large bowl, rubbing them with 2 tablespoons of olive oil to coat evenly, then sprinkle ½ cup of warm water and mix gently to prevent clumping before letting it sit for 10 minutes. Steam the couscous for 15 minutes in a couscoussier over simmering stew, then transfer it back to a bowl, fluff with a fork, sprinkle with more water and a pinch of salt, and let it rest for another 10 minutes. Repeat the steaming process twice more, each for 15 minutes, ensuring the grains are fully cooked, soft, and airy. Before serving, enhance the flavor with a drizzle of olive oil or a knob of butter for a traditional touch.

Step 3: Cook the Vegetables

After simmering the stew for 45 minutes, add harder vegetables like carrots and potatoes, cooking them for 15 minutes before adding softer vegetables like zucchini and pumpkin; let everything cook for another 10–15 minutes until tender but not mushy, then, if using canned chickpeas, stir them in and allow them to warm in the broth for about 5 minutes to absorb the flavors.

Step 4: Prepare the Garnish (Optional, but Highly Recommended!)

Caramelized Onions with Raisins (Tfaya): In a separate pan, melt butter over low heat, add sliced onions, and cook for 15-20 minutes, stirring occasionally until softened; then mix in raisins, cinnamon, and honey, allowing the mixture to caramelize for an additional 5 minutes until golden brown and fragrant, enhancing the dish with a rich, sweet flavor.

Toasted Almonds: Lightly toast blanched almonds in a small pan with butter or oil over medium heat until they turn golden brown, stirring occasionally for even browning and enhanced flavor.

Step 5: Assemble & Serve

To serve, place the steamed couscous in a large dish, gently mix in a few ladles of broth for flavor absorption, arrange the meat at the center with vegetables decoratively around it, and serve the remaining broth separately; for added richness, top with caramelized onions and toasted almonds.

Serving & Tips

Moroccan couscous is traditionally served on a large shared plate, bringing family members together to enjoy it, often accompanied by a glass of fresh Moroccan mint tea or buttermilk (lben), with a spoonful of harissa (Moroccan chili paste) on the side for those who prefer a spicy kick.