Couscous

Morocco

About Couscous

Couscous is a North African staple of tiny steamed granules of semolina, and it is also the name of the dish built around it. In Morocco, it is traditionally steamed in a couscoussier, a special double pot, over a simmering stew of meat and vegetables.

The semolina is moistened and steamed several times, being fluffed by hand between each steaming, so the grains become light and separate. It is then piled onto a large platter and topped with lamb or chicken, chickpeas and vegetables such as carrots, turnips, zucchini and pumpkin, with broth poured over.

In Morocco, couscous is traditionally made on Fridays and eaten by the family from a shared plate. Couscous is so important to the region that in 2020, UNESCO recognized the traditions around it, shared by Morocco, Algeria, Tunisia and Mauritania, as intangible cultural heritage.

Ingredients

• semolina wheat granules
• water
• salt
• olive oil
• vegetables
• chickpeas
• lamb
• spices