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TRADITIONAL MOROCCAN COUSCOUS RECIPE

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Traditional Moroccan Couscous: Recipe and Secrets of a Unique Dish
Moroccan couscous, a dish that evokes exotic flavors and ancient traditions, is a culinary experience that delights the palate and warms the heart. This traditional recipe, with its harmony of spices, vegetables, and meat, is a sensory journey into the heart of North Africa.


Couscous, originating from the Maghreb, is a symbol of conviviality and sharing, perfect for special occasions and family dinners. Its versatility makes it a beloved dish worldwide, with infinite variations reflecting local traditions and tastes.


The original recipe includes lamb, but you can customize your Moroccan couscous by choosing other meats such as chicken or beef, or opt for a vegetarian version rich in vegetables and legumes. In this guide, I’ll reveal the secrets to preparing authentic couscous, with tips on ingredients, cooking techniques, and creative variations. You’ll discover how to balance sweet and savory flavors, how to use spices to create a burst of aromas, and how to personalize the recipe to satisfy every palate.


Whether you’re an ethnic cuisine enthusiast or simply curious, this recipe will allow you to bring a dish rich in history and flavor to the table, making you feel like you’re in a real Moroccan riad. Get ready to experiment with flavors and textures and create an unforgettable couscous.

  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 30 Minutes
  • Portions: 8
  • Cooking methods: Stovetop
  • Cuisine: Italian
662.89 Kcal
calories per serving
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  • Energy 662.89 (Kcal)
  • Carbohydrates 86.80 (g) of which sugars 15.71 (g)
  • Proteins 42.43 (g)
  • Fat 18.78 (g) of which saturated 6.98 (g)of which unsaturated 9.30 (g)
  • Fibers 6.52 (g)
  • Sodium 511.91 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Traditional Moroccan Couscous Ingredients (for 4 people):

  • 1.76 lbs lamb (shoulder or leg cut into large pieces or chicken or beef)
  • 500 g raw couscous
  • 2 onions (large, finely chopped)
  • 1.1 lbs pumpkin (butternut or delica cut into cubes)
  • 3 carrots (cut into thick slices)
  • 100 g raisins (sultana)
  • 50 g almonds (peeled and toasted)
  • 2 tbsps extra virgin olive oil
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp saffron
  • to taste salt
  • to taste black pepper (ground)
  • ml meat broth (or water should cover the meat from 700 ml to 1 liter)
  • coriander (fresh or parsley)

Tools

  • Pot
  • Bowl
  • Couscoussier

How to prepare Couscous with Vegetables and Meat (Lamb, Beef, or Chicken)

This is the original Moroccan recipe for Vegetable Couscous with meat, typically using lamb, but it can easily be made with chicken or beef or even in a vegetarian version without proteins.

  • In a large pot (a tagine is ideal), heat the extra virgin olive oil. Add the chopped onions and sauté them until they become translucent. Add the pieces of lamb and brown them on all sides to seal in the juices.

  • Add the spices to the pot: ginger, turmeric, cinnamon, and saffron. Add salt and pepper. Mix well to flavor the meat.

  • Pour water or meat broth into the pot to cover the lamb. Bring to a boil, then reduce the heat. Simmer for about 1 hour and 30 minutes, until the meat becomes tender.

  • Add the carrots and pumpkin. Continue cooking for another 30 minutes, or until the vegetables are tender. Add the raisins 15 minutes before finishing the cooking.

  • In a large bowl, pour the semolina couscous, add a pinch of salt and a tablespoon of extra virgin olive oil, mix well with your hands to separate the couscous grains. Pour boiling water over the couscous, in an amount equal to the volume of the couscous. Cover the bowl with a lid or cloth and let it rest for 5-10 minutes, or until the couscous has absorbed all the water.

  • Fluff the couscous with a fork, separating the grains. If you have a couscoussier, you can steam-cook the couscous, placing it in the upper part of the couscoussier, with the broth, lamb, and vegetables in the lower part.

  • In a large deep serving dish, arrange the fluffed couscous. Create a well in the center of the couscous and pour in the lamb, vegetables, and their broth. Garnish with toasted almonds and, if desired, parsley or fresh coriander leaves. Serve hot.

Tips:

– For a more flavorful couscous, use homemade broth
– Toast the almonds in a pan to enhance their flavor.
– Add a pinch of saffron for intense color and aroma.
– For a more intense flavor, add ground cinnamon.
– Use butternut squash, it’s the most suitable for this recipe.

– For a more intense flavor, you can use “ras el hanout”, a Moroccan spice blend.
– Other seasonal vegetables like zucchini, eggplant, or bell peppers can be added, some people add chickpeas.
– For a sweet and sour touch, dried prunes or apricots can be added.

Couscous Storage Tips:

Refrigeration: Moroccan couscous can be stored in the refrigerator for up to 2-3 days. Place the couscous and the sauce in separate airtight containers. Before serving, reheat the couscous and the sauce separately, adding a bit of broth or water if necessary.

Freezing: Cooked couscous can be frozen, but the texture may be slightly different after thawing. The sauce with lamb and vegetables freezes well. Freeze the couscous and sauce in individual portions, in airtight containers. Thaw the couscous and sauce in the refrigerator or microwave.

Additional Tips: If you have leftover couscous, you can use it to prepare other recipes, like salads or fillings. If you have leftover sauce, you can use it to dress other pasta or rice. It is advisable to keep the cooking broth, as it can be used to reheat couscous and for many other preparations.

Traditional Moroccan Couscous Variations:

Vegetarian Couscous: Replace lamb with chickpeas, lentils, or mixed vegetables. Use vegetable broth instead of meat broth.

Fish Couscous: Add fish like cod, grouper, or shrimp. Use fish broth and spices like saffron.

Chicken Couscous: Replace lamb with chicken, cut into pieces. Add olives and preserved lemon for a sweet and sour flavor.

Sweet Couscous: Prepare couscous with milk, sugar, and dried fruits. Add cinnamon and orange blossom for a fragrant touch.

Spicy Couscous: add a spice mix called ras el hanout. Add harissa for a spicy touch.

SPICES: WHICH TO USE

Spices are the soul of Moroccan couscous. Ginger adds a spicy and aromatic touch, turmeric gives color and an earthy flavor, cinnamon adds a sweet and enveloping note, and saffron provides an intense aroma and a golden color.

COUSCOUS Cooking Techniques:

The tagine, with its conical shape, allows for slow and even cooking, enhancing the flavors of the ingredients. The couscoussier, on the other hand, ensures steam cooking of the couscous, making it fluffy and light.

TIPS FOR PRESENTING COUSCOUS:

For a spectacular presentation, arrange the couscous in a large deep serving dish, creating a mound. Arrange the vegetables and the meat around the couscous and garnish with toasted almonds and fresh coriander.

NUTRITIONAL VALUES OF COUSCOUS WITH MEAT AND VEGETABLES:

Moroccan couscous is a balanced dish, rich in carbohydrates, proteins, fibers, and vitamins. Lamb provides proteins and iron, vegetables supply vitamins and minerals, and raisins and almonds add fibers and antioxidants.

Couscous History and Origins

Couscous is a symbolic dish of North African cuisine, with roots that are lost in time. Originating from the Maghreb, it has spread throughout North Africa, becoming a fundamental element of local culinary culture.
In Morocco, couscous is a convivial dish, often served during celebrations and festivities. The version with lamb and vegetables is one of the most traditional, enriched with sweet and spicy flavors like raisins and almonds.

FAQ (Questions and Answers)

  • How do you prepare couscous to make it fluffy and light?

    The secret is to properly hydrate the couscous with boiling water, fluff it with a fork, and ideally, steam it in the couscoussier.

  • What spices are used in Moroccan couscous?

    The typical spices are ginger, turmeric, cinnamon, and saffron, which give the dish its characteristic flavor.

  • Can I prepare Moroccan couscous in a vegetarian version?

    Absolutely yes! You can replace the lamb with legumes like chickpeas or lentils, and use vegetable broth instead of meat broth.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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