What is Moroccan couscous made of?

Moroccan couscous consists of fine semolina wheat granules that are steamed until light and fluffy. It's typically served with a stew of meat (such as lamb or chicken) and vegetables, all seasoned with a blend of aromatic spices like cumin, turmeric, and cinnamon. Variations may include dried fruits and nuts for added flavor and texture.

Is Moroccan couscous healthy?

Yes, Moroccan couscous can be a healthy dish. The couscous grains provide complex carbohydrates, offering sustained energy. When paired with lean meats and a variety of vegetables, it becomes a balanced meal rich in fiber, protein, vitamins, and minerals. However, portion sizes and specific ingredients can affect its overall nutritional profile.

Can I make Moroccan couscous without a couscoussier?

Yes! While a couscoussier (traditional steamer) gives the best texture , you can use a fine-mesh steamer or the quick soak method : Place couscous in a bowl , pour boiling water or broth over it. Cover for 5 minutes , then fluff with a fork before serving.

What does Moroccan couscous taste like?

Moroccan couscous has a mild, slightly nutty flavor from the semolina grains. The taste is significantly influenced by the accompanying stew, which is often savory and aromatic, featuring tender meat, a medley of vegetables, and a harmonious blend of spices. The addition of ingredients like dried fruits can introduce subtle sweetness, creating a complex and satisfying flavor profile.

Can Moroccan couscous be made vegetarian or vegan?

Absolutely! Moroccan couscous can be adapted to suit vegetarian or vegan diets. By omitting meat and focusing on a rich assortment of vegetables, legumes like chickpeas, and plant-based broths, you can create a flavorful and satisfying vegetarian or vegan couscous dish. Spices and herbs play a crucial role in enhancing the taste in the absence of meat.

How to Make Authentic Moroccan Couscous

Name: Authentic Moroccan Couscous
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Moroccan
Ingredients: For the Couscous; 2 cups fine semolina couscous; 1 ½ cups warm water; 1 tablespoon olive oil; ½ teaspoon salt; For the Broth & Vegetables; 1 lb lamb or chicken (or 1 ½ cups cooked chickpeas for a vegan option); 1 large onion, diced; 3 cloves garlic, minced; 2 large carrots, peeled and cut into chunks; 2 medium zucchini, cut into thick slices; 1 cup pumpkin or butternut squash, diced; 2 medium tomatoes, chopped; ½ cup canned or cooked chickpeas (optional); 3 tablespoons olive oil; 4 cups chicken or vegetable stock; Spices & Seasonings; ½ teaspoon saffron threads (or ¼ teaspoon ground saffron); 1 teaspoon turmeric; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; Salt & black pepper to taste; Garnishes; ½ cup raisins or sultanas; ½ cup toasted sliced almonds; 2 tablespoons chopped fresh parsley or cilantro; Harissa paste (optional, for spice lovers)

Description

This traditional Moroccan couscous recipe brings together fluffy steamed semolina, aromatic spices, and a medley of slow-simmered vegetables. Served with tender meat or enjoyed as a vegetarian dish, it’s a comforting meal perfect for gatherings or weeknight dinners.

Ingredients

For the Couscous

2 cups fine semolina couscous

1 ½ cups warm water

1 tablespoon olive oil

½ teaspoon salt

For the Broth & Vegetables

1 lb lamb or chicken (or 1 ½ cups cooked chickpeas for a vegan option)

1 large onion, diced

3 cloves garlic, minced

2 large carrots, peeled and cut into chunks

2 medium zucchini, cut into thick slices

1 cup pumpkin or butternut squash, diced

2 medium tomatoes, chopped

½ cup canned or cooked chickpeas (optional)

3 tablespoons olive oil

4 cups chicken or vegetable stock

Spices & Seasonings

½ teaspoon saffron threads (or ¼ teaspoon ground saffron)

1 teaspoon turmeric

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground cumin

Salt & black pepper to taste

Garnishes

½ cup raisins or sultanas

½ cup toasted sliced almonds

2 tablespoons chopped fresh parsley or cilantro

Harissa paste (optional, for spice lovers)

Instructions

1 Prepare the Broth & Meat

In a large Dutch oven or deep pot, heat 3 tablespoons olive oil over medium heat.

Add onions, garlic, and meat (or chickpeas for a vegan version), and sauté for 5 minutes until lightly browned.

Stir in saffron, turmeric, ginger, cinnamon, cumin, salt, and pepper, and cook for 1–2 minutes until fragrant.

2 Simmer the Vegetables

Add carrots, zucchini, pumpkin, tomatoes, and optional chickpeas.

Pour in 4 cups of stock, cover, and let simmer for 30–40 minutes until the vegetables are tender and the broth is rich.

3 Steam the Couscous the Traditional Way (Recommended for the best texture!)

Place 2 cups of couscous in a large bowl. Drizzle with ½ cup warm water and ½ teaspoon salt, then fluff with your fingers.

Transfer to the top section of a couscoussier (or use a steamer over boiling water) and steam for 15 minutes.

Remove, transfer back to the bowl, and mix in 1 tablespoon olive oil. Repeat the steaming process two more times for fluffy grains.

🔥 Quick Method (For Pre-Steamed Couscous): Pour 1 ½ cups boiling water over 2 cups couscous, cover, and let sit for 5 minutes. Fluff with a fork.

4 Prepare the Garnishes

In a small saucepan, simmer ½ cup raisins with 1 teaspoon cinnamon and 1 tablespoon butter for 5 minutes.

Toast ½ cup almonds in a dry pan over medium heat for 2–3 minutes until golden brown.

5 Assemble & Serve

Spread the couscous on a large serving platter, making a well in the center.

Arrange the cooked meat and vegetables over the couscous.

Pour some of the flavorful broth over everything to keep it moist.

Sprinkle with raisins, almonds, and fresh parsley. Serve with harissa on the side for a spicy kick.

Notes

For an extra fragrant broth, add a pinch of ground coriander or paprika.

Vegetarians can skip the meat and double the chickpeas for a protein-rich meal.

If you prefer a sweeter touch, add chopped dried apricots or caramelized onions.

Leftovers can be stored in an airtight container for up to 3 days in the fridge.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Steaming, Simmering
Cuisine: Moroccan

Nutrition

Calories: 340 kcal
Sugar: 6g
Sodium: 520mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 15g
Cholesterol: 25mg

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