Couscous is Morocco’s most iconic dish, enjoyed across the country as a comforting meal that brings together vegetables, meat, and aromatic spices. Traditionally served on Fridays or special occasions, it’s surprisingly simple to make at home.
Ingredients (Serves 4–6)
For the Couscous:
2 cups fine couscous
2 tbsp olive oil
1 tsp salt
1 cup warm water
For the Stew:
1 lb (450 g) lamb, beef, or chicken, cut into pieces
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and chopped
2 zucchini, chopped
1 small pumpkin or squash, chopped
1 cup chickpeas, soaked and drained
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
Salt and pepper to taste
4 cups water or broth
Fresh cilantro and parsley, chopped
Optional toppings:
Raisins or sultanas
Toasted almonds or pine nuts
Instructions
Prepare the Couscous
1. Place the couscous in a large bowl and drizzle with olive oil and salt.
2. Gradually pour warm water over the couscous while gently fluffing with a fork.
3. Let it sit for 5–10 minutes to absorb the water.
4. Steam the couscous over simmering water for 15–20 minutes (or microwave according to package instructions). Fluff again before serving.
Make the Moroccan Stew
1. Heat olive oil in a large pot or tagine over medium heat.
2. Add meat and brown on all sides. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft and fragrant.
4. Add the meat back in, along with cumin, cinnamon, turmeric, paprika, salt, and pepper. Stir to coat evenly.
5. Pour in water or broth, bring to a boil, then reduce to a simmer for 45–60 minutes (longer for tougher cuts of meat).
6. Add vegetables and chickpeas, cover, and simmer for another 20–30 minutes until tender.
Serve the Couscous
1. Place a mound of couscous on a large serving plate.
2. Spoon the stew over the couscous, making sure to include meat, vegetables, and broth.
3. Garnish with chopped cilantro and parsley.
4. Sprinkle with optional raisins or toasted nuts for added flavor and texture.
Tips for Authentic Moroccan Flavor
Use a tagine if you have one — it enhances the flavors and keeps the stew tender.
Adjust the spice blend to taste — a pinch of saffron gives a classic Moroccan aroma.
Couscous can also be steamed twice for a fluffier texture, as is done traditionally in Morocco.
This recipe brings the heart of Moroccan cuisine to your table — warm, fragrant, and full of flavor. Perfect for family meals or impressing guests with an authentic taste of Morocco.