Moroccan couscous

Byamericanshop

Moroccan couscous is a delicious and versatile dish that’s often served with stews, vegetables, and meats. It’s a key part of Moroccan cuisine, and its preparation can vary depending on the region and the ingredients available. Here are a few traditional Moroccan couscous recipes to try:

1. Traditional Moroccan Couscous with Lamb and Vegetables

This is the classic Moroccan couscous, served with lamb, vegetables, and chickpeas. It’s typically cooked in a taajine (a clay pot), but you can make it in a regular pot as well.

Ingredients:

  • 1 lb (450g) lamb (shoulder or shank), cut into chunks
  • 2 cups couscous
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and cut into chunks
  • 1 zucchini, sliced
  • 1 cup pumpkin or butternut squash, cut into chunks
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 cinnamon stick
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
  • 1-2 tablespoons butter (for the couscous)

Instructions:

  1. Prepare the stew base:
    • Heat the olive oil in a large pot or tagine. Add the chopped onion and cook until softened.
    • Add the lamb chunks and brown them on all sides.
    • Add the spices (cumin, coriander, turmeric, paprika, cinnamon stick), salt, and pepper. Stir to coat the lamb in the spices.
    • Add the chopped tomatoes and about 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour, or until the lamb is tender.
  2. Add the vegetables:
    • After 1 hour, add the carrots, zucchini, pumpkin, and chickpeas. Continue simmering for another 30 minutes, or until the vegetables are tender.
  3. Prepare the couscous:
    • In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter.
    • Add the couscous, stir, and remove from heat. Cover and let it steam for 5-10 minutes, then fluff with a fork.
  4. Serve:
    • To serve, spoon the couscous onto a large serving platter. Arrange the lamb and vegetables on top. Ladle some of the sauce over everything. Garnish with fresh cilantro.

2. Moroccan Couscous with Chicken and Raisins

This couscous is often prepared for special occasions, featuring a savory-sweet flavor profile with chicken, raisins, and almonds.

Ingredients:

  • 4 chicken thighs, bone-in, skin-on (or use chicken breasts)
  • 2 cups couscous
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon saffron (optional)
  • 1/2 cup raisins
  • 1/4 cup slivered almonds, toasted
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Prepare the chicken:
    • Heat the olive oil in a large pot. Season the chicken thighs with salt, pepper, cinnamon, ginger, turmeric, and saffron.
    • Brown the chicken on all sides in the pot. Remove the chicken and set it aside.
  2. Cook the onions:
    • In the same pot, add the chopped onion and cook until softened, about 5 minutes.
    • Return the chicken to the pot. Add enough water to just cover the chicken. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the chicken is cooked through and tender.
  3. Prepare the couscous:
    • In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter.
    • Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork.
  4. Assemble the dish:
    • In the last 10 minutes of cooking the chicken, stir in the raisins.
    • To serve, place the couscous on a platter. Arrange the chicken and onions on top, then drizzle with the sauce. Sprinkle with toasted almonds and fresh parsley.

3. Moroccan Couscous with Vegetables (Vegan)

For a vegetarian option, this couscous is full of hearty vegetables and aromatic spices.

Ingredients:

  • 2 cups couscous
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 cup butternut squash or pumpkin, chopped
  • 1 cup chickpeas (cooked or canned)
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro or parsley (for garnish)

Instructions:

  1. Cook the vegetables:
    • Heat the olive oil in a large pot. Add the onion and sauté until soft.
    • Add the carrots, zucchini, and butternut squash. Stir in the spices (cumin, coriander, cinnamon, turmeric, paprika), salt, and pepper. Cook for 5 minutes, stirring occasionally.
    • Add about 4 cups of water, bring to a simmer, and cook until the vegetables are tender (about 20-30 minutes).
  2. Prepare the couscous:
    • In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter.
    • Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork.
  3. Combine and serve:
    • Add the chickpeas and raisins to the vegetable stew, and simmer for another 5 minutes to heat through.
    • To serve, place the couscous on a platter and spoon the vegetable stew over it. Garnish with fresh cilantro or parsley.

4. Sweet Couscous with Almonds and Dates

This is a sweet Moroccan couscous dessert that’s often enjoyed as part of a celebratory meal.

Ingredients:

  • 2 cups couscous
  • 1/4 cup butter
  • 1/4 cup honey or sugar (to taste)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup toasted almonds, slivered
  • 1/4 cup dried dates, chopped
  • 1 tablespoon orange blossom water (optional)

Instructions:

  1. Prepare the couscous:
    • In a large pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of butter.
    • Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork.
  2. Make the sweet sauce:
    • In a small pan, melt the butter over medium heat. Stir in the honey (or sugar), cinnamon, and ginger. Let it simmer for a couple of minutes until the mixture thickens slightly.
  3. Combine and serve:
    • Stir the sweet sauce into the couscous, mixing until it’s well-coated. Add the toasted almonds, chopped dates, and orange blossom water (if using).
    • Serve warm as a sweet dessert or side dish.

These Moroccan couscous recipes bring the bold flavors and warmth of Moroccan cuisine to your table. You can always adjust the spices to your taste and swap in your favorite vegetables or proteins. Enjoy!

Moroccan couscous is a delicious and versatile dish that’s often served with stews, vegetables, and meats. It’s a key part of Moroccan cuisine, and its preparation can vary depending on the region and the ingredients available. Here are a few traditional Moroccan couscous recipes to try: — ### **1. Traditional Moroccan Couscous with Lamb and Vegetables** This is the classic Moroccan couscous, served with lamb, vegetables, and chickpeas. It’s typically cooked in a *taajine* (a clay pot), but you can make it in a regular pot as well. #### **Ingredients:** – 1 lb (450g) lamb (shoulder or shank), cut into chunks – 2 cups couscous – 1 onion, finely chopped – 2 medium carrots, peeled and cut into chunks – 1 zucchini, sliced – 1 cup pumpkin or butternut squash, cut into chunks – 1 can (15 oz) chickpeas, drained and rinsed – 2 tomatoes, chopped – 1 tablespoon olive oil – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon turmeric – 1 teaspoon paprika – 1 cinnamon stick – Salt and pepper to taste – Fresh cilantro (for garnish) – 1-2 tablespoons butter (for the couscous) #### **Instructions:** 1. **Prepare the stew base:** – Heat the olive oil in a large pot or tagine. Add the chopped onion and cook until softened. – Add the lamb chunks and brown them on all sides. – Add the spices (cumin, coriander, turmeric, paprika, cinnamon stick), salt, and pepper. Stir to coat the lamb in the spices. – Add the chopped tomatoes and about 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour, or until the lamb is tender. 2. **Add the vegetables:** – After 1 hour, add the carrots, zucchini, pumpkin, and chickpeas. Continue simmering for another 30 minutes, or until the vegetables are tender. 3. **Prepare the couscous:** – In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter. – Add the couscous, stir, and remove from heat. Cover and let it steam for 5-10 minutes, then fluff with a fork. 4. **Serve:** – To serve, spoon the couscous onto a large serving platter. Arrange the lamb and vegetables on top. Ladle some of the sauce over everything. Garnish with fresh cilantro. — ### **2. Moroccan Couscous with Chicken and Raisins** This couscous is often prepared for special occasions, featuring a savory-sweet flavor profile with chicken, raisins, and almonds. #### **Ingredients:** – 4 chicken thighs, bone-in, skin-on (or use chicken breasts) – 2 cups couscous – 1 large onion, chopped – 2 tablespoons olive oil – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – 1/2 teaspoon turmeric – 1/2 teaspoon saffron (optional) – 1/2 cup raisins – 1/4 cup slivered almonds, toasted – Salt and pepper to taste – Fresh parsley (for garnish) #### **Instructions:** 1. **Prepare the chicken:** – Heat the olive oil in a large pot. Season the chicken thighs with salt, pepper, cinnamon, ginger, turmeric, and saffron. – Brown the chicken on all sides in the pot. Remove the chicken and set it aside. 2. **Cook the onions:** – In the same pot, add the chopped onion and cook until softened, about 5 minutes. – Return the chicken to the pot. Add enough water to just cover the chicken. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the chicken is cooked through and tender. 3. **Prepare the couscous:** – In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter. – Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork. 4. **Assemble the dish:** – In the last 10 minutes of cooking the chicken, stir in the raisins. – To serve, place the couscous on a platter. Arrange the chicken and onions on top, then drizzle with the sauce. Sprinkle with toasted almonds and fresh parsley. — ### **3. Moroccan Couscous with Vegetables (Vegan)** For a vegetarian option, this couscous is full of hearty vegetables and aromatic spices. #### **Ingredients:** – 2 cups couscous – 1 large onion, chopped – 2 carrots, sliced – 1 zucchini, chopped – 1 cup butternut squash or pumpkin, chopped – 1 cup chickpeas (cooked or canned) – 1/2 cup raisins – 2 tablespoons olive oil – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1/2 teaspoon cinnamon – 1/2 teaspoon turmeric – 1/2 teaspoon paprika – Salt and pepper to taste – Fresh cilantro or parsley (for garnish) #### **Instructions:** 1. **Cook the vegetables:** – Heat the olive oil in a large pot. Add the onion and sauté until soft. – Add the carrots, zucchini, and butternut squash. Stir in the spices (cumin, coriander, cinnamon, turmeric, paprika), salt, and pepper. Cook for 5 minutes, stirring occasionally. – Add about 4 cups of water, bring to a simmer, and cook until the vegetables are tender (about 20-30 minutes). 2. **Prepare the couscous:** – In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of olive oil or butter. – Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork. 3. **Combine and serve:** – Add the chickpeas and raisins to the vegetable stew, and simmer for another 5 minutes to heat through. – To serve, place the couscous on a platter and spoon the vegetable stew over it. Garnish with fresh cilantro or parsley. — ### **4. Sweet Couscous with Almonds and Dates** This is a sweet Moroccan couscous dessert that’s often enjoyed as part of a celebratory meal. #### **Ingredients:** – 2 cups couscous – 1/4 cup butter – 1/4 cup honey or sugar (to taste) – 1/4 teaspoon cinnamon – 1/4 teaspoon ground ginger – 1/4 cup toasted almonds, slivered – 1/4 cup dried dates, chopped – 1 tablespoon orange blossom water (optional) #### **Instructions:** 1. **Prepare the couscous:** – In a large pot, bring 2 cups of water to a boil. Add a pinch of salt and a tablespoon of butter. – Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes, then fluff with a fork. 2. **Make the sweet sauce:** – In a small pan, melt the butter over medium heat. Stir in the honey (or sugar), cinnamon, and ginger. Let it simmer for a couple of minutes until the mixture thickens slightly. 3. **Combine and serve:** – Stir the sweet sauce into the couscous, mixing until it’s well-coated. Add the toasted almonds, chopped dates, and orange blossom water (if using). – Serve warm as a sweet dessert or side dish. — These Moroccan couscous recipes bring the bold flavors and warmth of Moroccan cuisine to your table. You can always adjust the spices to your taste and swap in your favorite vegetables or proteins. Enjoy!