Couscous in Arabic literally means food, and in this recipe, I’ll introduce you to one of its many variations: Moroccan-style couscous. Couscous is a traditional dish in the Arab world and is considered the main dish in many Maghreb countries, as many families cook it daily.
Moroccan-Style Couscous is a preparation made with vegetables, spices, chickpeas, and chicken or lamb or another type of meat. The most common couscous, usually found, is made from wheat, but this semolina can be of any type of cereal such as spelt, kamut, or buckwheat, and if it comes from whole grain, it will always be better.
In Western countries, we have incorporated this couscous recipe a lot, but the preparation is quite different. Because we do not have the same cooking utensils (in Arab countries, they use a couscous pot) and we have also adapted it with different ingredients, like the recipe I bring you today.
Turmeric, also known as “Indian saffron,” is a yellow spice with great anti-inflammatory and antioxidant power and is widely used both in Ayurvedic Medicine and Traditional Chinese Medicine.
These benefits are attributed to its active principles, such as curcumin, which can act at different levels in our body, for example, helping to protect our liver.
To enhance its absorption and benefit from this spice to the fullest, it is necessary to mix it with black pepper and some quality fat. To enhance the absorption of turmeric and enjoy its anti-inflammatory and antioxidant potential, it is necessary to take it with black pepper and some quality fat, such as virgin coconut oil.
On the other hand, couscous can be served with fresh, seasonal vegetables such as leeks, carrots, zucchini, and spinach, and to add a sweet contrast, we will add cranberries and a sweet mix of seeds. It is a dish that can be enjoyed hot or cold in salads if prepared ahead of time and left in the fridge for a few hours.
How to Prepare Authentic Moroccan-Style Couscous
Ingredients for Moroccan-Style Couscous – for 6 people
- 250 grams of couscous
- 500 grams of lamb meat
- 100 grams of cooked chickpeas
- Two stock cubes
- One onion
- Three carrots
- One zucchini
- A piece of pumpkin
- One leek
- One turnip
- Three potatoes
- A little butter
- Spices to taste
Preparation of Moroccan-Style Couscous
First, let’s prepare the lamb meat, which we’ll clean and cut into pieces or strips not too large. Always try to use quality meat so that the result of the recipe is the best, so go to your trusted butcher to buy it; it will be worth it. Then we will peel, wash, and chop all the vegetables into medium-sized pieces so that they are noticeable when eating the dish once it is ready. Regarding the chickpeas, they should be soaked overnight to soften them, so don’t forget to do so. Although you have another option, which is quite interesting and involves buying pre-cooked chickpeas. This will allow you to save preparation time and be able to make this dish whenever you want without having to soak them overnight.
To prepare this wonderful Moroccan-style couscous recipe, we will use a large pot. We heat it with virgin olive oil, the necessary amount to fry the meat and vegetables. We start by frying the seasoned meat pieces over not too high heat, stirring so that they cook well on all sides. When the meat has a good color, we add the chopped onion, cook it for a couple of minutes, and then add the piece of pumpkin, potatoes, carrots, tomatoes, and turnip. We add a little paprika and cover all the ingredients with water, then let it boil. When the water starts boiling, reduce the heat a bit and cook over medium heat. Also, add a couple of stock cubes (bouillon cubes), cover the pot. Let it cook until all the ingredients are soft but not falling apart. About ten minutes before finishing cooking the vegetables, it will be time to add the cooked and well-drained chickpeas. Season them with spices to taste; I recommend using the mixture known as herbes de Provence, which gives a very good flavor to the dish, but you can always use your favorites.
When the stew is almost done, the broth should have a rather dark color and not be too thick. At that moment, we will start cooking the couscous.
Authentic Moroccan-Style Couscous Recipe The procedure for cooking the couscous is as follows:
- Boil salted water or broth with a teaspoon of oil in a large pot because it swells considerably.
- When it reaches a boil, remove from heat and pour in the couscous, immediately stirring so that all the couscous absorbs the liquid.
- Cover the pot and let it rest for 5 minutes.
- When uncovering the pot, you will see that the couscous has become compact, with the grains stuck together.
- Add 1 teaspoon of butter and fluff the couscous with a fork, turning and moving until the grains are loose.
Now, all that’s left is to serve the ingredients mixed together or serve the couscous on one side and the rest of the ingredients on the other, allowing each diner to serve the amount they like.
I hope, by Allah, that the recipe is interesting to you and that you enjoy it as much as we do, this traditional Moroccan-style couscous recipe.
Tell me what you think of Moroccan-Style Couscous in the comments below!
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