– In a large pot (preferably a couscoussier or heavy pot), heat olive oil.
– Add onions, meat, and spices (ginger, turmeric, pepper, and salt). Brown for a few minutes.
– Add tomatoes and stir until they soften.
– Pour in enough water to cover the meat and add the tied herbs.
– Cover and simmer for about 45 minutes (until meat is nearly tender).
– Add chickpeas halfway through if you’re using pre-cooked ones.
2. Prepare the vegetables:
– Add harder vegetables first: carrots, turnips, cabbage.
– Simmer 10–15 minutes.
– Then add zucchinis, sweet potatoes, or pumpkin last (they cook faster).
– Let simmer until all veggies are tender but not mushy.
3. Prepare the couscous (steaming method):
– In a large bowl, mix couscous with a bit of salt and drizzle with 1–2 tbsp olive oil.
– Sprinkle a little water and rub grains between your hands to separate.
– Place couscous in the top of a steamer and steam for 15–20 minutes.
– Remove, sprinkle with a bit of salted water, fluff with a fork or hands.
– Repeat steaming/fluffing 2 more times for the best texture (total of 3 steamings).
👉 If you’re in a hurry, you can also use the instant couscous method (see below).
4. Final touch:
– Before serving, mix couscous with a bit of butter or smen for extra richness.
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How to Serve Moroccan Couscous:
– On a large round plate or dish, mound the couscous in the center.
– Make a well and place meat in the middle.
– Arrange vegetables in a decorative way around the meat.
– Spoon over some of the broth for moisture (serve extra broth on the side).
– Optional: top with caramelized onions and raisins (called tfaya).
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⏱️ Quick Couscous Method (Instant Couscous)
If you’re using store-bought instant couscous:
1. Place couscous in a bowl.
2. Add same volume of boiling water (1:1 ratio), a pinch of salt, and a drizzle of olive oil.
3. Cover and let sit for 5–7 minutes.
4. Fluff with a fork and it’s ready!
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Let me know if you want the sweet version with raisins and cinnamon (Tfaya) or a vegetarian variation — I’d be happy to share!
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