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:

• 500g (about 2.5 cups) medium-grain couscous
• 2 tbsp olive oil or melted butter
• ½ tsp salt
• 300ml (1.25 cups) warm water

For the stew:

• 500g lamb, beef, or chicken (cut into chunks)
• 2 onions, finely chopped
• 3 tomatoes, grated
• 3 tbsp olive oil
• 2 carrots, peeled and cut into large pieces
• 2 zucchinis, cut into large pieces
• 2 potatoes, cut into large chunks
• 1 small piece of pumpkin (optional)
• 1 cup chickpeas (soaked overnight or canned)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1 cinnamon stick (optional, for extra aroma)
• 1 small bunch of fresh coriander & parsley, tied together
• 1.5 liters (6 cups) water

For Garnish (Optional, But Recommended!):

• Tfaya (Caramelized Onions with Raisins):
  • 2 large onions, sliced
  • ½ cup raisins
  • 2 tbsp butter
  • 1 tbsp honey
  • ½ tsp cinnamon
• Toasted Almonds (for a crunchy touch)

Step 1: Prepare the Stew

1. Heat the oil: In a large pot or the bottom part of a couscoussier, heat the olive oil over medium heat.
2. Sauté the meat and onions: Add the chopped onions and meat, and stir until the meat is browned on all sides (about 5-7 minutes).
3. Add tomatoes and spices: Stir in the grated tomatoes, salt, pepper, ginger, turmeric, and paprika. Mix well to coat the meat.
4. Add water and herbs: Pour in 1.5 liters (6 cups) of water. Add the tied bunch of parsley and coriander.
5. Simmer the meat: Cover and let it cook on medium heat for about 45 minutes to 1 hour until the meat becomes tender. If using dried chickpeas, add them at this stage (canned chickpeas can be added later).

Step 2: Prepare the Couscous

1. Fluff the couscous: Place the dry couscous in a large bowl. Add 2 tbsp olive oil and rub it between your hands to coat the grains.
2. Moisten the grains: Sprinkle ½ cup of warm water over the couscous and mix it with your fingers, ensuring the grains don’t clump. Let it sit for 10 minutes.
3. First steaming: Transfer the couscous to the top part of the couscoussier (the steamer) and steam for 15 minutes over the stew.
4. Fluff again: Remove the couscous, place it in a large bowl, and use a fork or your hands to separate the grains. Sprinkle with a little more water and a pinch of salt. Let rest for 10 minutes.
5. Second steaming: Return the couscous to the steamer for another 15 minutes.
6. Final steaming: Repeat the process a third time, ensuring the couscous is fully cooked, soft, and fluffy. Add some butter or olive oil before serving for extra flavor.

Step 3: Cook the Vegetables

1. After 45 minutes of cooking the stew, add the harder vegetables first (carrots and potatoes). Let them cook for about 15 minutes.
2. Add soft vegetables like zucchini and pumpkin. Cook for another 10–15 minutes until all vegetables are tender but not mushy.
3. If using canned chickpeas, add them now and let them warm up in the broth for 5 minutes.

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

Caramelized Onions with Raisins (Tfaya):

1. In a separate pan, melt butter and add sliced onions. Cook on low heat for about 15-20 minutes, stirring occasionally.
2. Add raisins, cinnamon, and honey, and let it caramelize for another 5 minutes until golden brown and soft.

Toasted Almonds:

• In a small pan, lightly toast blanched almonds in some butter or oil until golden.

Step 5: Assemble & Serve

1. Place the steamed couscous in a large serving dish.
2. Pour a few ladles of broth over the couscous and mix gently to absorb the flavors.
3. Arrange the meat in the center and place the vegetables around it in a decorative way.
4. Pour the remaining broth into a separate bowl to serve on the side.
5. Top with caramelized onions and toasted almonds for extra flavor.

Serving & Tips

• Moroccan couscous is traditionally eaten with a large shared plate, and family members gather around to enjoy it together.
• It is commonly served with a glass of fresh Moroccan mint tea and sometimes accompanied by buttermilk (lben).
• If you like a little spice, you can add a spoonful of harissa (Moroccan chili paste) on the side.