They say Moroccan couscous is the « national dish » of Morocco but its history is centuries-old. Couscous, a staple of Moroccan cuisine for centuries, comes from the Berber peoples of North Africa. Its traditional form is crushed durum wheat semolina, rolled into small granules. These granules are steamed to form a fluffy, airy base that acts as a white canvas for a plethora of flavorful toppings.
Couscous is widely considered a national dish in Morocco, and is served during festive occasions as well as religious celebrations. The dish is often served on a shared platter, which encourages sharing among people, and it is a meal that unites families around the table. Couscous comes in a few varieties, like « Seksou » (smaller grains) and « Berboucha » (larger grains); each has its own texture and culinary experience.
Ingredients and Preparation Essentials
Couscous alone does not create a true Moroccan dish; you must have the spices and the herbs, as well as the extra toppings and vegetables. These commonly contain cumin, coriander, saffron, cinnamon and ground ginger, which add the distinctive flavors of Moroccan cooking. Fresh herbs, like cilantro and parsley, enliven and freshen.
With Couscous: Traditional Moroccan couscous includes various vegetables, such as carrots, zucchini, turnips, and tomatoes. It is also usually served with meats which may be lamb or chicken or beef and it is slow-cooked to release its tenderness and flavors. Your essential kitchen tools are an abundant steaming pot called a “couscoussier” and a fine mesh sieve, to ensure the granules steam evenly.
Traditional Couscous with Seven Vegetables Recipe
Traditional Moroccan couscous with seven vegetables is made by steaming the couscous grains in the lower part of a couscoussier. While the grains steam you make a savory broth and put in some pieces of lamb or chicken, onions and garlic. Include a scattering of spices such as ground ginger, turmeric, black pepper and saffron threads.
For the vegetables, add carrots, zucchini, turnips and pumpkin, and cook them in the broth until they are tender to your liking. The secret to achieving perfectly tender, fluffy couscous is to steam the grains three times, and fluff them with a fork to avoid clumping.
To serve, mound the steamed couscous on a large serving dish, leaving a hollow in the center for the vegetables and meat. I garnish fresh cilantro and parsley, and serve harissa (spiced chili paste) on the side for those who like a little heat. Variations on this dish might add other vegetables or dried fruits such as apricots for added sweetness.
Lamb and Raisin Couscous Recipe
To make a delicious lamb and raisin couscous, start with the star players: chunks of lamb, raisins, along with a blend of spiced typical of Moroccan cuisine. Rub the lamb with ground ginger, cinnamon, paprika, and saffron for a deep base note. Brown the lamb in a heavy-bottomed pot, then add onions, garlic and a cinnamon stick to enhance the aroma.
Cover with water and simmer until tender. When the lamb is simmering, soak raisins in warm water until they plump and add them to the pot in the last 15 minutes of cooking.
To serve, pile the fluffy couscous on a plate and spoon the fragrant lamb and raisin mixture on top. Round out the meal with a serving of steamed carrots and roasted almonds for contrast and more dimension. The sweet raisins balance well with the savory flavored lamb.
Vegetarian Couscous Delight Recipe
Forget about meat, this vegetarian couscous delight is ideal, and consists of a great selection of fresh seasonal vegetables. Choose an array of colorful produce like bell peppers, eggplant, tomatoes and butternut squash. Start by chopping the vegetables into even pieces and roasting them with olive oil, cumin and paprika to intensify their natural flavors.
Make the couscous during the roasting (if you have a couscoussier, steam over a pot of boiling water, fluffing with a fork). For flavor, add a splash of vegetable broth and a pinch of saffron to the steaming process.
Vegetarian couscous is all about the presentation. Scatter the fluffy couscous on a large platter and top it with the roasted vegetables in making a colorful mosaic. Further brighten the flavors with a shower of chopped fresh herbs, like mint and parsley, plus a handful of toasted pine nuts or slivered almonds. Drizzle with a tart lemon-tahini sauce for extra flavor.
This means mixing and matching those ingredients and techniques to create a series of stunningly delicious Moroccan couscous dishes that represent the heart and soul of culinary creativity found in Moroccan kitchens.