Authentic Moroccan Couscous: A Taste of Grandma’s Kitchen

 Nothing brings a family together quite like the aroma of steaming couscous on a Friday afternoon. In Morocco, couscous is more than just a meal; it’s a symbol of gathering, blessing, and tradition. Today, I’m sharing with you the authentic way to prepare it, just as our grandmothers have done for generations.

Ingredients:

  • 500g Fine Couscous (semolina).

  • 500g Lamb or Beef (large chunks).

  • Vegetables: 2 Carrots, 2 Zucchini, a small piece of Pumpkin, 1 Cabbage, and 1 Turnip.

  • 1 cup Pre-soaked Chickpeas.

  • 2 Large Onions (sliced).

  • 2 Large Tomatoes (grated).

  • Spices: 1 tsp Ginger, 1 tsp Turmeric, 1/2 tsp Black Pepper, Salt to taste, and a pinch of Saffron.

  • Smen (Moroccan aged butter) or Olive Oil.

  • Fresh Cilantro and Parsley bouquet.

 

Instructions

  1. The Broth (The Soul of the Dish): In the bottom of a “Couscoussier” (steamer pot), sauté the meat with onions, tomatoes, and spices in olive oil. Add the chickpeas and the herb bouquet. Pour in about 2 liters of water and bring to a boil.

  2. Preparing the Grains: In a large shallow bowl (Gsaa), drizzle the dry couscous with a little oil and water. Rub the grains gently between your palms to ensure they are separated and not clumping.

  3. The Three Steams:

    • First Steam: Place the couscous in the steamer top. Once steam starts rising through the grains, let it cook for 20 minutes. Remove, add water and salt, and let it rest.

    • Second Steam: Add the harder vegetables (carrots, turnips) to the broth. Return the couscous to the steamer for another 20 minutes.

    • Third Steam: Add the soft vegetables (zucchini, pumpkin) and a teaspoon of Smen to the broth. Steam the couscous one last time until it is fluffy and tender.

  4. Serving: Mound the couscous in a large circular dish. Create a well in the center for the meat, then arrange the vegetables beautifully around it. Pour the rich, golden broth over everything until it’s perfectly moist.

Grandma’s Tip: The secret to a perfect couscous isn’t just the spices; it’s the patience. Never rush the steaming process, and always serve it with a side of cold Lben (buttermilk).