Moroccan Couscous Recipe

Moroccan couscous is one of the country’s most beloved dishes, traditionally served every Friday and during family gatherings. Steamed until light and fluffy, then topped with tender meat, seasonal vegetables, and a fragrant broth, this iconic meal represents Moroccan hospitality and tradition.

Prep Time

• Preparation: 30 minutes
• Cooking: 2½–3 hours
• Servings: 6

Ingredients

For the Meat & Broth

• 1 kg lamb or beef (chicken also works)
• 2 onions, finely chopped
• 3 tomatoes, grated
• ¼ cup olive oil
• 1 bunch parsley and cilantro, tied together
• 1 tsp ginger
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp salt (or to taste)
• 2 liters water

Vegetables

• 4 carrots
• 2 zucchinis
• 2 turnips
• 1 small cabbage
• 1 pumpkin or squash wedge
• 2 potatoes
• Cooked chickpeas

Couscous

• 1 kg medium couscous
• 2 tbsp olive oil
• 2 tbsp butter
• Water for steaming

Instructions

Step 1

In a large pot, heat the olive oil and cook the onions until soft. Add the meat, tomatoes, parsley, cilantro, ginger, turmeric, black pepper, and salt. Cook for about 10 minutes.

Step 2

Add the water and bring to a boil. Simmer for about 1½ hours until the meat becomes tender.

Step 3

Add the carrots and turnips first. Later, add the potatoes, cabbage, pumpkin, zucchini, and chickpeas. Continue cooking until all vegetables are tender.

Step 4

Place the couscous in a large bowl, sprinkle with water and olive oil, then rub the grains gently with your hands. Steam the couscous over the broth three times, fluffing it between each steaming until light and fluffy.

Step 5

Mix the steamed couscous with butter.

Step 6

Arrange the couscous on a large serving dish. Place the meat in the center, surround it with the vegetables, and pour some broth over the top. Serve the remaining broth on the side.

Tips

• Steam the couscous three times for the best texture.
• Use seasonal vegetables for authentic flavor.
• Serve with traditional Moroccan buttermilk (Lben) for a classic meal.
• Leftover broth is delicious served as a soup.