Traditional Moroccan Couscous

Ingredients

• 2 c. à soupe Olive oil (for the sauté base)
• 2 c. à soupe Sunflower oil (mixed with olive oil)
• 1 pièce Onion (large, sliced)
• 800 g Lamb meat (shoulder or shank) (cut into large pieces)
• 1 c. à soupe Ground ginger
• 1 c. à soupe Ground turmeric
• 1 c. à café Salt
• 0.5 c. à café Black pepper
• une pincée Saffron (threads) (optional)
• 2 pièces Tomatoes (chopped or blended)
• 1 bouquet Fresh parsley (optional, remove before serving)
• 1 bouquet Fresh cilantro (leave in the broth)
• 250 g Dried chickpeas (soaked overnight)
• 1 c. à café Homemade paprika
• 3 pièces Carrots (cut into large dice)
• 2 pièces Turnips (cut into large dice)
• 600 g Fine couscous semolina (prefer fine, 100 g per person)
• 1 c. à café Salt (for the couscous)
• 2 c. à soupe Sunflower oil (for the couscous) (to coat each grain)
• 1 pièce Zucchini (sliced)
• 200 g Squash (butternut or pumpkin) (cut into dice)
• 200 ml Fermented milk (buttermilk) (optional, serve on the side)

Instructions

1. Prepare the ingredients

   Slice the onion, cut the tomatoes, carrots, turnips, zucchini and squash. Rinse and drain the chickpeas soaked the night before. Roughly chop the parsley and cilantro.

   Time: PT10M

2. Sauté the onion

   In the bottom part of the couscoussier, heat the olive oil and sunflower oil. Add the sliced onion and sweat it over medium heat until it becomes translucent.

   Time: PT5M

   Temperature: Moyen

3. Brown the meat and spices

   Add the lamb pieces, sprinkle with ginger, turmeric, salt, pepper and saffron (if used). Brown the meat for a few minutes, stirring regularly.

   Time: PT10M

   Temperature: Moyen

4. Add tomatoes, herbs and chickpeas

   Add the chopped tomatoes, parsley, cilantro, drained chickpeas and paprika. Mix quickly.

   Time: PT5M

5. Add water and bring to a boil

   Pour 2 L of cold water into the couscoussier, cover and bring to a boil. Reduce heat to medium as soon as the broth boils.

   Time: PT15M

   Temperature: Moyen

6. Cooking the root vegetables

   Submerge the carrots and turnips in the broth, cover and let simmer for 20 minutes.

   Time: PT20M

   Temperature: Moyen

7. Prepare the couscous

   In the steam basket of the couscoussier, pour the 600 g of couscous. Add the salt and sunflower oil, then mix with hands or a fork to coat each grain.

   Time: PT5M

8. First steam cooking

   Steam the couscous for 30 minutes without covering the basket.

   Time: PT30M

9. Moisten the couscous

   Remove the basket, pour 200 ml of cold water over the couscous, gently mix with a spatula or clean hands.

   Time: PT5M

10. Second steam cooking

    Return the basket and steam for an additional 20 minutes, still uncovered.

    Time: PT20M

11. Another moistening

    Remove the basket, add another 200 ml of cold water and mix gently.

    Time: PT5M

12. Third steam cooking

    Steam for another 20 minutes uncovered.

    Time: PT20M

13. Cooking the zucchini and squash

    Add the zucchini and squash to the broth, cover and steam for 10 minutes.

    Time: PT10M

14. Rest and fluff the couscous

    Remove the basket, spread the couscous on a large plate, fluff it with a fork to avoid piles.

    Time: PT5M

15. Plating and serving

    In the serving dish, form a well in the center, place the meat, vegetables, chickpeas and drizzle with broth. Serve with the fermented milk on the side.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

50 g

Carbohydrates

120 g

Fat

30 g

Fiber

12 g

Ingredient Substitutions

• Instead of Lamb meat (shoulder or shank): Beef, Mutton
• Instead of Dried chickpeas: Canned chickpeas (drained)
• Instead of Homemade paprika: Store-bought sweet paprika
• Instead of Fine couscous semolina: Medium semolina
• Instead of Fermented milk (buttermilk): Plain yogurt

Equipment Needed

• Couscoussier (steamer pot)
• Frying pan or sauté pan
• Chef's knife
• Cutting board
• Wooden spoon
• Bowl for soaking chickpeas
• Colander or sieve (optional)
• Spatula or whisk

Critical Steps — Do Not Skip

• Brown the meat with the spices
• Steam the couscous uncovered
• Add cold water in several batches to hydrate the couscous
• Avoid compressing the couscous while mixing

Chef Tips from the Video

• Using fine couscous gives a lighter texture, ideal for everyday couscous.
• Saffron adds a golden color and subtle aroma, but a pinch is enough.
• For a spicier flavor, add a small spoon of harissa to the broth.

Troubleshooting

Storage

Refrigerator: Store the couscous in an airtight container for up to 2 days.

Freezer: Separate the couscous from the broth, pack each part in freezer bags, keep up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the chickpeas the day before.
• Pre-cook the meat and keep it refrigerated before adding to the broth.
• Measure all spices in advance to save time.