Moroccan couscous, also known as “couscous” or “semolina couscous”, is a traditional dish in the cuisine of the Maghreb, a region in North Africa that includes countries such as Morocco, Algeria, Tunisia, Libya and Mauritania. Although most associated with Morocco, couscous is popular throughout the region.
Moroccan couscous
4
servings30
minutesMoroccan couscous itself is fairly neutral in flavor, which makes it a great accompaniment to stews and other strongly flavored dishes.
It soaks up the flavors of the sauce and stew ingredients, making it a key part of the meal.
Ingredients
1 cup Moroccan couscous
1 cup water or vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt (optional)
Cooked vegetables (carrots, zucchini, potatoes, etc.)
Raisins, almonds or nuts (optional)
Spices to taste (turmeric, cumin, cinnamon, ginger, etc.)
Chopped parsley or cilantro to finish
Directions
- Heat the water or vegetable stock until it boils.
If you want, add a pinch of salt. - In a bowl, place the Moroccan couscous.
Drizzle with the olive oil and toss to coat the couscous lightly. - Pour the boiling water or vegetable broth over the couscous.
Cover the bowl with a clean tea towel and let it rest for about 5 minutes.
This will allow the couscous to absorb the liquid and steam. - After the resting time, use a fork to loosen the couscous and separate the grains.
- While the couscous is resting, prepare the cooked vegetables of your choice.
You can cut them into small pieces or slices according to your preference. - If desired, toast almonds or chestnuts in a skillet until lightly golden.
- Now mix the cooked vegetables and raisins, almonds or chestnuts into the couscous.
Add the spices of your choice for seasoning, such as turmeric, cumin, cinnamon, and ginger. - Finish with parsley or chopped cilantro to add freshness to the dish.
- Taste and adjust seasoning if necessary.
- Moroccan couscous is ready to be served!
It can be served as an accompaniment to a stew, as part of a main course or even as a cold salad.
