Moroccan Couscous

Mastering Moroccan Couscous: A Step-by-Step Culinary Journey

Couscous in Morocco is far more than just a side dish; it's a culinary institution, a weekly ritual, and the centerpiece of family gatherings, especially on Fridays. While instant couscous might be convenient, nothing compares to the light, fluffy, and deeply flavored grains of traditionally prepared Moroccan couscous. This process, often a labor of love, involves steaming the semolina multiple times over a rich, aromatic stew in a special pot called a couscoussier.

Get ready to embark on an authentic culinary adventure as we guide you through making this beloved Moroccan classic from scratch.

What You'll Need:

• For the Couscous Grains:

  • 500g (approx. 2 cups) medium-grain couscous semolina (not instant)

  • 1-2 tablespoons olive oil

  • 1 teaspoon salt

  • Warm water (approx. 1-1.5 cups, for hydration)

• For the Stew (Seven-Vegetable Couscous with Chicken/Lamb):

  • 1 kg (approx. 2.2 lbs) chicken pieces or lamb (bone-in preferred)

  • 2-3 large onions, finely chopped or sliced

  • 2-3 ripe tomatoes, grated or finely chopped

  • 1 cup cooked chickpeas (canned or soaked/cooked dried)

  • Assorted vegetables (e.g., carrots, zucchini, pumpkin/butternut squash, cabbage, turnips, potatoes) – roughly chopped into large pieces.

  • Spices: 1 tbsp ginger, 1 tbsp turmeric, 1 tsp black pepper, 1 tsp cumin, a pinch of saffron threads (soaked in a little warm water), salt to taste. Optional: 1 tsp Ras El Hanout.

  • Herbs: A small bunch of fresh cilantro and parsley, tied together.

  • Olive oil

  • Water or broth

• Equipment:

  • A Couscoussier (a two-tiered steamer pot). If you don't have one, a large pot with a steamer basket that fits snugly on top can work.

🔪 Step-by-Step Cooking Guide:

Part 1: Preparing the Stew (Tagine)

Step 1: Sauté the Meat and Onions

In the bottom pot of your couscoussier (or a large heavy-bottomed pot), heat a generous glug of olive oil over medium heat. Add the meat and brown it on all sides. Add the chopped onions and sauté until softened and translucent, about 10-15 minutes. This forms the flavorful base of your stew.

Step 2: Add Spices and Tomatoes

Stir in all the spices (ginger, turmeric, pepper, cumin, saffron, salt, Ras El Hanout if using) and the grated tomatoes. Cook for another 5-7 minutes, allowing the spices to toast and the tomatoes to break down, forming a rich paste around the meat and onions.

Step 3: Add Liquid and Initial Vegetables

Pour in enough water or broth to just cover the meat (about 6-8 cups). Add the bundled herbs, chickpeas, and the harder vegetables like carrots, turnips, and cabbage. Bring to a simmer, then reduce heat to low, cover, and let it cook while you prepare the couscous.

Part 2: Preparing the Couscous Grains (Steaming)

Step 4: Hydrate the Couscous (First Time)

Place the couscous semolina in a large, shallow bowl (or a gsaa, a traditional Moroccan bowl). Sprinkle with salt and about 1 tablespoon of olive oil. Gradually sprinkle in 1 cup of warm water, using your fingertips to gently rub and separate the grains until they are evenly moistened and fluffy. Break up any clumps. Let it sit for 5-10 minutes to absorb the water.

Step 5: First Steaming

Place the hydrated couscous into the steamer basket of your couscoussier. Ensure the stew in the bottom pot is simmering steadily. Place the steamer basket firmly on top, making sure steam only escapes through the couscous. Steam for 20-25 minutes, until steam visibly rises through the couscous.

Step 6: Second Hydration and Fluffing

After the first steaming, carefully empty the hot couscous back into your large bowl. Break up any clumps with a wooden spoon or your hands (be careful, it's hot!). Sprinkle with about ½ cup of warm water, working it through the grains. Let it sit for another 10 minutes.

Step 7: Add Softer Vegetables & Second Steaming