Moroccan couscous is a Sunday ritual that brings families together after Friday prayers throughout the Maghreb. The triple steaming technique achieves light semolina like clouds, very different from instant couscous. Each region has its combination of seasonal vegetables and meat.
Moroccan
Traditional Moroccan couscous
Traditional steamed Moroccan couscous with lamb, vegetables and chickpeas.
- Morocco
- Main course
- High protein
- High fiber
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 28 g
- Fiber 8 g
- Carbohydrates 52 g
- Fat 18 g
- Sodium 640 mg
Story behind the dish
Preparation
Traditional Moroccan couscous is a preparation from Morocco with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g couscous semolina.
- Have ready: 800 g of lamb in pieces.
- Have ready: 3 carrots.
- Have ready: 2 zucchini.
- Have ready: 200 g of cooked chickpeas.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix spices and brown onion with lamb in a couscous pot or large pot
Mix spices and brown onion with lamb in a couscous pot or large pot. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add broth
Add broth, chickpeas and chopped vegetables; Cook covered for 40 minutes.
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Moisten the semolina with salt water and let it absorb; shell with…
Moisten the semolina with salt water and let it absorb; shell with fork.
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Place semolina in a steamer over the stew and steam for 20 minutes.
Place semolina in a steamer over the stew and steam for 20 minutes. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Repeat moistening and steaming a second time with butter
Repeat moistening and steaming a second time with butter.
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Serve the semolina in a mound with vegetables and meat on top; spray…
Serve the semolina in a mound with vegetables and meat on top; pour over stew broth.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with chicken and pumpkin for autumn.
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