Serves: 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Cuisine: Moroccan
Difficulty: Medium
🧄 About This Recipe
Moroccan couscous is more than just a dish — it’s a celebration. Served on Fridays and during family gatherings, this one-pot meal is a cornerstone of Moroccan hospitality. Fluffy steamed semolina grains are topped with tender meat, a rainbow of vegetables, and a rich, spiced broth. It’s a perfect balance of comfort, culture, and flavor.
📝 Ingredients
For the Couscous:
- 500g (about 3 cups) medium-grain couscous
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ½ cups water
For the Meat & Vegetables:
- 500g lamb or beef, bone-in for flavor (chicken can also be used)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and halved
- 2 zucchinis, halved lengthwise
- 2 turnips, peeled and quartered
- 1 small cabbage, cut into wedges
- 2 tomatoes, grated or chopped
- 1 cup chickpeas, soaked overnight or canned (drained)
- 1 sweet potato, peeled and cut in large chunks (optional)
- 1 ½ liters (6 cups) water or broth
Spices:
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Salt to taste
- A pinch of saffron threads (optional but authentic)
- A small handful of fresh coriander (cilantro), chopped
🍳 Instructions
Step 1: Prepare the Meat and Vegetables
- In a large pot or couscoussier, heat olive oil and sauté the chopped onion until soft.
- Add the meat and brown it for 5–7 minutes.
- Add spices (ginger, turmeric, paprika, cinnamon, black pepper, saffron), salt, and tomatoes. Stir well.
- Pour in water or broth. Add chickpeas and bring to a boil.
- Cover and simmer for 30 minutes.
Step 2: Add Vegetables
- Add the carrots and turnips first (they take longer to cook). Simmer for 15 minutes.
- Then add cabbage, zucchini, and sweet potato. Cook for another 20–30 minutes, or until all vegetables are tender.
- Step 3: Steam the Couscous
Place couscous in a large bowl. Sprinkle with water, salt, and olive oil. Mix gently to moisten and break up clumps.
Transfer couscous to the top of a couscoussier or a steamer basket. Steam for 15–20 minutes.
Remove, fluff with a fork, and repeat steaming twice more, moistening and fluffing each time.
Couscous is ready when it’s light, fluffy, and tender.
Alternative (if no couscoussier): Follow package instructions, but steam is preferred for authentic texture.
🍽️ To Serve
Mound the couscous in a large dish.
Arrange vegetables and meat on top.
Pour some broth over and serve the rest on the side.
Garnish with fresh coriander if desired.
💡 Tips & Variations
Couscous is traditionally eaten communally — perfect for sharing!
For a vegetarian version, omit meat and add pumpkin or eggplant.
In Morocco, some families add caramelized onions with raisins on top (called Tfaya) for a sweet touch.
