Moroccan couscous
Moroccan couscous is a fluffy semolina-based dish traditionally steamed and served with a flavorful mix of spiced vegetables, meat or chickpeas, and aromatic broth.
Ingredients
- 2 cups fine couscous semolina
- 1 tbsp olive oil
- 2 cups vegetable or chicken broth
- 1 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp cinnamon
- 2 carrots chopped
- 2 zucchinis chopped
- 1 onion diced
- 1 can chickpeas drained
- Optional: lamb or chicken raisins, saffron
Instructions
- Place couscous in a large bowl, drizzle with olive oil, and mix with your hands.
- Bring broth to a simmer and pour over couscous. Cover and let it absorb for 5–10 minutes.
- Fluff couscous with a fork.
- In a pan, sauté onion and spices until aromatic.
- Add chopped vegetables and chickpeas. Simmer until tender.
- Combine couscous and vegetables. Serve warm with broth ladled over top.
- Optionally, top with caramelized onions or roasted meat.
Notes
- Fluff the couscous after steaming to prevent clumping.
- Use homemade broth for deeper flavor.
- For sweeter versions (Tfaya), add caramelized onions and raisins.
- This dish pairs well with a side like cucumber bell pepper salad.