The Moroccan Couscous: history, recipe, and cultural significance.

As a Moroccan, I have done Couscous many, many times, the same way I learned it from my mother and grandmother before. In Morocco, Couscous is a tradition and a symbol of togetherness, and is a weekly ritual that brings families together. Every Friday (after the Jumu’a prayer), households across the country prepare this beloved meal, and we often pair it with a drink called Lben – Wich I never get enough drinking it btw. In this blog post, I will take you through the history, preparation, and the cultural significance of Couscous, as well as its many variations and the role it plays in every Moroccan’s life (As well as visitors when they visit 😇).

The History of Couscous

Couscous origins are particularly tied to Morocco, Algeria, and Tunisia. We believe that it has originated among the Berber people, who have been preparing it for centuries. The word Couscous comes from the Berber word k’seksu, which refers to the tiny granules of semolina that form the base of the dish. Over time, Couscous has spread across the Mediterranean and Middle Eastern countries; it has become a staple in many cuisines. In 2020, UNESCO recognized Couscous as a cultural heritage of humanity, which is a big testament to its enduring significance.

The preparation of Couscous has remained unchanged over the centuries. It is a dish that requires a lot of patience, skill and an understanding of the ingredients and the process. My grandmother would often say that making Couscous is an art, and is one that is passed down from generation to generation throughout centuries, as she, herself, has learnt it from her mother and grandmother , too. It is a dish that connects us to our ancestors and to the land and culture.

The Friday Tradition

In Morocco, we have the following rule: ‘Friday = Payer at the mosque & Couscous afterwards.’ It is a day when families gather to share a meal, often after attending the midday prayer (Jumu’a prayer at the mosque). The preparation of Couscous is a labor of love, truly; it requires time, patience, and good skill. My mother and grandmother would spend hours steaming the Couscous, preparing the vegetables and simmering the broth; I remember as a child, I used to watch in awe as my grandmother expertly steamed the Couscous, her hands moving with a rhythm that seemed magical (and dangerous, as the Couscous was super hot), it almost seemed to me like some sort of an energy healer working around with energy 🤣.

The result is a dish that is so hearty, just perfect for bringing family and friends together. The Friday couscous is not only a meal but a social event. Families come together to share food, stories, laughter, and lots of love. It is a time to reconnect with loved ones and to celebrate the bonds that hold us together.

Moroccan Couscous Recipe

Making Couscous is a process that requires attention to detail. Here is a hearty traditional recipe that is very common among Moroccan households:

Ingredients

Here’s what you’ll need to make Moroccan Couscous for 3–4 servings:

For the Couscous:

• 2 cups couscous (fine or medium grain)
• 2 1/2 cups Water
• 1 tsp olive oil (for fluffiness)
• 1 tsp salt

For the Broth and Vegetables:

• 1 lb lamb shank or shoulder cut into chunks (or substitute with beef or chicken)
• 1 yellow onion, diced
• 1 carrot, cubed
• 1 small eggplant, chopped into large chunks
• 2 zucchini, chopped into large chunks
• 1 cup turnip, parsnip, or daikon, chopped into large chunks
• 1 can (14 oz) tomato sauce
• 2 cups water or vegetable broth
• 1 can garbanzo beans (chickpeas), drained
• 2 tbsp fresh minced parsley
• 2 tbsp fresh minced cilantro
• 1 tsp pepper flakes or one jalapeño pepper (optional, for heat)

Spices:

• 2 tsp salt
• 1 tsp black pepper
• 2 tsp ground ginger
• 2 tsp paprika
• 3 threads of saffron bloomed (see note below)

Step-by-Step Instructions

1. Prepare the Couscous

1. Boil the Water: In a medium pot, bring 2 1/2 cups of Water to a boil. Add 1 tsp olive oil and 1 tsp salt.
2. Cook the Couscous: Stir in 2 cups of Couscous, cover the pot, and remove it from the heat. Let it sit for 5 minutes to absorb the Water.
3. Fluff the Couscous: Use a fork to fluff the Couscous (or use your hands, as my grandmother used to do 😂 it adds flavor, trust me 😋) to break up any clumps. Cover and set it aside until ready to serve with the rest.

2. Cook the Lamb and Vegetables

1. Brown the Lamb: In a large pot, heat 1 tbsp olive oil over medium heat. Add the lamb chunks and brown them on all sides. This step is necessary as it adds depth of flavor to the broth.
2. Sauté the Onion and Spices: Add the diced onion with bloomed saffron and all the spices (salt, pepper, ginger, and paprika). Sauté until the onion becomes translucent.
3. Add Root Vegetables: Toss in the carrot and turnip (or parsnip/daikon). Cover the pot and let the vegetables soften for a few minutes.
4. Add Soft Vegetables: Stir in the zucchini and eggplant. Sauté for another couple of minutes.
5. Simmer with Broth: Add the tomato sauce, Water or vegetable broth, parsley, and cilantro. Cover the pot and let everything simmer over medium heat for about 20 to 30 minutes. Check on it after 20 minutes of cooking until the lamb is tender and the vegetables are cooked through.
6. Add Garbanzo Beans: Stir in the drained garbanzo beans and cook for another 5 minutes to warm them through.

3. Assemble the Dish

1. Plate the Couscous: Spread the fluffy Couscous on a large serving platter.
2. Top with Vegetables and Lamb: Carefully arrange the cooked vegetables and lamb over the Couscous.
3. Pour the Broth: Ladle the flavorful broth over the top, allowing it to soak into the Couscous.
4. Garnish and Serve: Sprinkle with additional cilantro and parsley. Serve with extra broth on the side for those who want more.

Tips for Perfect Couscous

• Bloom the Saffron: To bloom saffron you will have to place three threads in a small bowl with an ice cube. Let the ice melt completely before using. This releases the saffron’s aroma and color.
• Fluff the Couscous: Use a fork or a spoon to fluff the Couscous after cooking. This way you make sure it stays light and airy.
• Adjust the Heat: If you prefer a spicier broth, you can add pepper flakes or a jalapeño pepper while simmering the vegetables.

Traditional vs. Modern Preparation

Traditionally, Moroccan Couscous is made using a couscoussier (or KesKas, in Moroccan arabic), a two-tiered pot that steams the Couscous while the broth and vegetables cook below. This method produces the fluffiest Couscous, but it requires time and practice. For this recipe, I’ve simplified the process for you to make it accessible for home cooks without special equipment.

Serving Suggestions

• With Lben: Serve the Couscous with a glass of Lben, a very delicious fermented milk drink that complements perfectly the flavors of the dish.
• Extra Broth: Offer small bowls of extra broth for guests to pour over their Couscous as they eat.

Variations

• Vegetarian: Omit the lamb and use vegetable broth for a hearty vegetarian version.
• Gluten-Free: Substitute the Couscous with quinoa or gluten-free Couscous.
• Seasonal Vegetables: Use whatever vegetables are in season, such as pumpkin in the fall or green beans in the summer.

Storage

• Refrigerate: Store the Couscous in airtight containers. It will last for up to 5 days.
• Reheat: Warm the the Couscous on the stovetop as it is, or you can scramble it for evenly warmed.

I hope this recipe inspires you to try your hand at this iconic dish and experience the warmth and hospitality of Moroccan cuisine.

The Role of Lben

No Moroccan couscous meal is complete without a glass of Lben. This traditional drink is made from fermented milk and it is very similar to buttermilk or kefir. It has a tangy flavor and a slightly thick consistency. Lben also aids in digestion, which makes it an ideal pairing for a very good meal.

Types of Couscous

While the delicate, granular Couscous is the most common in Morocco, there are other varieties worth exploring:

• Israeli Couscous (Pearl Couscous): Larger and chewier, often used in salads.
• Lebanese Couscous (Moghrabieh): Even larger, resembling small balls, and typically used in stews.

Each type has its own unique texture and uses, but the Moroccan version remains my favorite for its delicate texture and ability to absorb flavors.

Modern Twists on Couscous

While the traditional seven-vegetable Couscous is a staple, there are many ways to enjoy this versatile grain:

• Couscous Salad: Tossed salad with fresh herbs, vegetables or fruits, and a zesty dressing.
• Stuffed Peppers: Peppers filled with Couscous, vegetables and spices.
• Sweet Couscous: Made with dried fruits, nuts, and a sprinkle of cinnamon, it is often served as a dessert or breakfast dish.
• Couscous Breakfast Bowl: Variety of fruits topped with yogurt, honey, and seeds.
• Couscous Stir-Fry: Quick and easy, perfect for busy weeknights.
• Couscous Pizza Base: A creative alternative to traditional dough.

These modern twists on Couscous allow for creativity in the kitchen while still honoring the dish’s roots.

Healthier Couscous for Special Diets

Couscous, above delicious, is also nutritious. It is a good source of carbohydrates, providing you with energy for the day. It is low in fat and contains essential minerals like selenium, which supports the immune system. For those looking for a healthier option, the whole wheat couscous is available, which has more fiber and nutrients.

Couscous in Moroccan Culture

Couscous is a symbol of hospitality and tradition. We often serve it at weddings, religious holidays like Eid, and family gatherings. The act of preparing and sharing Couscous is a way to show love and care for others.

Couscous Around the World

Couscous has traveled far beyond North Africa, becoming a beloved dish in many countries. It is one of the most popular meals in France, often served with merguez sausage and harissa. In the Middle East, it is used in salads and side dishes. Around the world, chefs are incorporating Couscous into fusion cuisine, creating dishes that blend traditional flavors with modern techniques. This dish can be adapted to suit a wide range of tastes and dietary needs, making it a favorite among home cooks and professional chefs.

The Moroccan Couscous, Habibi!

Couscous is a tradition that has been passed down through generations; it is a meal that brings families together and is a symbol of our rich cultural heritage. As a Moroccan, I am proud to share this tradition with the world. One plate of Couscous at a time.

If you are intrigued by Moroccan Couscous, you’ll love diving into other iconic dishes that define the country’s cuisine, for instance, like tagine and bisara soup. To learn more about these recipes and their significance, check out our Moroccan Tagine and Bisara Soup articles.

Experience Moroccan Cuisine Firsthand

There’s no better way to truly appreciate Moroccan cuisine than by experiencing it in its homeland. At Your Morocco Private Tours, we offer curated food tours that take you on a culinary journey through the heart of Morocco. Come visit Morocco, and let us guide you through the best food experiences this beautiful country has to offer. Your taste buds will thank you!

Thanks for reading. I will see you in the next post or Morocco tour 😇