The Moroccan Couscous


There are many kinds of couscous in Morocco, and there are many different ways to cook it as well. Couscous is a typical Moroccan food, from the north to the south of the country. The most popular kind of couscous in Morocco is called “bouya”, which means “the well” in Arabic.
Morrocan Couscous is different to traditional couscous, which is typically served with a Moroccan lamb stew. The Morrocan way of cooking the couscous is with broth on stove and then boiling it once or twice for about 5 minutes.
The broth can be made from any kind of meat like chicken, beef or if you are a vegetarian you can make it from carrots and celery.

As the name implies, couscous is a kind of semolina pasta that is steamed over a stew called the “tagine” (or sometimes “tajine”). Tagines are usually cooked in an earthenware pot. The first recorded mention of couscous was in a book by 13th-century Tunisian scholar Ibn al-‘Awwam.

In the past, Moroccans did not eat the couscous by itself. Instead, the couscous was always served with a lamb stew, also called “tajine”. The origin of the word “tagine” is unknown. Some people believe it is because “tajina” in Arabic is a pot that can be used to cook meat. Other people think that it comes from the Spanish word “tajo”, which means sauce or gravy.

To make a Moroccan-style cuckoo and thus have an authentic taste like over there, it is important to respect certain rules:

– Use a couscousier to cook the broth in the pot and the cuckoo meal in the steamer. The semolina is best prepared this way, it is more digestible and light without forgetting that it reveals good flavors brought by the broth.
– To do this, use non-precooked “medium” cuckoo semolina . You can find it in grocery stores or oriental butchers. Otherwise, use precooked semolina but reduce the steaming time from 4 to 2 stages (see below).
– Do not mix meats, choose only one variety. Chicken is very suitable as well as lamb (mouse, shoulder …), veal (shank …) … Couscous with fish is a Tunisian specialty, couscous is not steamed but swollen sipmly with the red broth raised with Harissa.
– Use fresh vegetables that you will prepare yourself. It depends on your taste and the season, you are free to vary the pleasures. You can if you wish to prepare couscous with the rest of the vegetables you have available, the quantity of vegetables is also a matter of taste. Some like couscous well garnished with vegetables while others have only semolina and broth.
– Do not abuse spices, couscous is all about meat and vegetables, only these ingredients give a very good taste. We only tolerate Rass El hanout, pepper, saffron, pepper and ground ginger as spices for a couscous with vegetables. As for the cuckoo with raisins or other sweet, you can incorporate cinnamon. It is important not to add garlic.
– Respect the cooking time of each ingredient , if you run out of time in front of you, drop it and do it another day.
– To taste in the same dish , it is a convivial dish, do not take away its charm .

The Moroccan Couscous

Difficulty: Intermediate
Servings: 5


Morrocan couscous is a tasty, healthy type of pasta made from semolina wheat. It features a mild nutty flavor and chewy texture that lends itself well to soups, stews, and salads. This ingredient is also an excellent source of B vitamins and iron. This recipe is the about the classic Morrocan couscous, guarenteed taste and flavour.






  1. Preparing vegetables

    Peel and cut the vegetables.

  2. Preparing the meat

    Combine the beef, olive oil, saffron, turmeric, ground ginger, pepper, and salt in the bottom of the couscous jar. Mix in the onion, which has been diced. After a few minutes of browning, add the grated tomato and fresh herbs. Water should be used to cover the meat. Drain and combine the chickpeas with the remaining ingredients.
    Cover the pot and cook the meat for about 20 minutes while you prepare the couscous.

  3. Preparing the couscous

    In a big plate, spread out the couscous. This is usually done with a typical Moroccan couscous plate called Gasaa.
    Pour in some cold water and work the couscous... pick the grains, rub them together, and make sure they're all wet. Then, to reduce kitchen mess, put the couscous top over a plate and move the couscous into the couscous top.

  4. Steam the Couscous (1st Round)

    Place the couscous top over the couscous bottom after the meat has been cooked for 20 minutes. We won't lose any steam if we cover both pots with cheesecloth or foil.
    You'll see steam rising from the couscous after about 5 minutes. Set your timer for 15 minutes and let the couscous steam. After the couscous has been steamed, place it in a large plate and gently split the couscous grains with a fork.
    Continue fluffing the couscous with the vegetable oil. After that, mix in a large pinch of salt.
    Continue fluffing with a small amount of water.
    Leave the couscous to rest while you prepare the vegetables.

  5. Cooking the root veggies

    Cook the root vegetables first: carrots, potatoes, and turnips (these take longer to cook), then combine them with the meat and cover with boiling water.

  6. Steam the Couscous (2nd Round)

    Return the couscous top to the couscous and position it over the meat. Both pots should be sealed.
    You'll see steam emerging from the couscous after about 5 minutes. Restart your timer and steam the couscous for another 15 minutes.
    Fluff the couscous once more in the big plate. With a fork, kindly break up all the lumps with a little water.
    Allow 5 minutes for the couscous to rest while you prepare the other vegetables.

  7. Cooking the remaining vegetables

    Remove the root vegetables from the pot and place them in a plate, and let the cabbage get cooked.

  8. Steam the Couscous (Last Round)

    Return the couscous top to the couscous and position it over the meat. Both pots should be sealed.
    Allow 15 minutes for the couscous to cook, or until it is cooked. Fill the big plate halfway with couscous and fluff with Smen, or butter if Smen isn't available.

  9. After everything is cooked, time for presentation!

  10. The Couscous plate

    To begin, form a dome with the couscous grains. Pour some of the broth over the grains of couscous.
    Place the meat in the middle of the plate. Arrange the vegetables on top of and around the couscous.
    Put the broth into a separate bowl and serve on the side.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 904kcal
% Daily Value *
Total Fat 49.2g76%
Saturated Fat 16g80%
Cholesterol 116mg39%
Sodium 414mg18%
Potassium 1603mg46%
Total Carbohydrate 73g25%
Dietary Fiber 18.8g76%
Sugars 15.2g
Protein 44.9g90%

Calcium 11 mg
Iron 52 mg
Vitamin D 16 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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