Authentic Moroccan Couscous Recipe with Aromatic Spices

Moroccan couscous fills the air across Morocco every Friday — a day locals affectionately call “Couscous Day.” Families gather to share this staple dish, much like Sunday dinners in other cultures. Traditional couscous is typically made from coarse semolina (durum wheat) and is enjoyed plain, buttered, or served topped with stewed meats and vegetables.

I decided to make couscous from scratch and was pleasantly surprised at how simple and rewarding the process was. For our meal we served a buttery couscous alongside lamb tagine, but many cooks steam couscous in a couscousier so it soaks up the flavors of the meat and vegetables below. However you choose to prepare it, homemade couscous is straightforward and delicious.

If you’re wondering what pairs well with Moroccan couscous, try a classic tagine such as lamb with apricots, prunes, and honey — a lovely balance of savory and sweet that complements the grain. Morocco is also known for its dates: the country exports tens of thousands of tons around the world each year, and exploring Moroccan food is a great way to discover its rich culinary heritage.

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Moroccan Couscous

Course
Side Dish

Cuisine
Moroccan

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
6

Calories
326kcal

Author
International Cuisine

Ingredients

2-3 cups coarse semolina
1/2 cup fine semolina or all-purpose flour
water, as needed
2 Tablespoons olive oil
2 Tablespoons butter, cut into small pieces

Instructions

Spread the coarse semolina in a large, flat bowl.
Add the fine semolina or flour and mix well.
Slowly add water a little at a time (start with about 1/4 cup), mixing by hand until small grains form.
Rub the mixture between your hands to create separate grains. Continue until the whole plate is grainy and no dry pockets remain.
If you prefer a consistent texture, pass the grains through a sieve to break up any larger clumps.
Bring water to a boil in the bottom of a couscousier or a steamer pot.
Place the couscous in the steamer basket and steam uncovered for 20 minutes.
Remove the basket, drizzle the grains with olive oil, and gently rub with your hands to separate any clumps.
Add the butter pieces, return to the steamer, and steam uncovered for another 10 minutes.
Season with a pinch of salt if desired and fluff the couscous with a fork before serving.
Serve alongside your main dish, such as a flavorful tagine or stewed vegetables.

Nutrition