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
- Heat the oil: In a large pot or the bottom part of a couscoussier, heat the olive oil over medium heat.
- 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).
- Add tomatoes and spices: Stir in the grated tomatoes, salt, pepper, ginger, turmeric, and paprika. Mix well to coat the meat.
- Add water and herbs: Pour in 1.5 liters (6 cups) of water. Add the tied bunch of parsley and coriander.
- 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
- 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.
- 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.
- First steaming: Transfer the couscous to the top part of the couscoussier (the steamer) and steam for 15 minutes over the stew.
- 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.
- Second steaming: Return the couscous to the steamer for another 15 minutes.
- 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
- After 45 minutes of cooking the stew, add the harder vegetables first (carrots and potatoes). Let them cook for about 15 minutes.
- Add soft vegetables like zucchini and pumpkin. Cook for another 10–15 minutes until all vegetables are tender but not mushy.
- 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):
- In a separate pan, melt butter and add sliced onions. Cook on low heat for about 15-20 minutes, stirring occasionally.
- 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
- Place the steamed couscous in a large serving dish.
- Pour a few ladles of broth over the couscous and mix gently to absorb the flavors.
- Arrange the meat in the center and place the vegetables around it in a decorative way.
- Pour the remaining broth into a separate bowl to serve on the side.
- 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.