Moroccan Couscous

Published on September 23, 2019 | By

I was first introduced to couscous in a small Moroccan restaurant in the Latin Quarter in Paris, “Au Bon Couscous.” One traditional Moroccan couscous experience and I was hooked. Reportedly, in Morocco, making this traditional version of vegetables and couscous is the ultimate expression of love, generosity and hospitality.

Couscous is a semolina grain indigenous to North African cuisine. However, the word is also used loosely to describe the Moroccan, Algerian and Tunisian versions of a recipe that includes meats, vegetables with ginger, turmeric, coriander, saffron and the spicy red pepper paste known as harissa. The contrast of the spicy and sweet flavors of a steaming bowl of couscous and vegetables is irresistible and comforting at any time.

This entree style recipe can be vegetarian or you can choose a protein to serve for those that prefer a meat or seafood version. It’s really simple to increase the amount of the ingredients to serve a large group. The colors, texture and exotic flavors will beckon your guests to the table. It looks like Mardi Gras marching across your plate!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Vegetable Stew:
  • 1 large onion, chopped
  • 4 TBSP olive oil
  • 5 carrots, peeled and sliced
  • 4 tomatoes, seeded and roughly chopped
  • 2-3 medium zucchini, cut into 1/4" sliced
  • 3 medium turnips, peeled and cubed ( I have also substituted 1 cup of raw cubed sweet potatoes for the turnips)
  • ½ tsp ginger, minced
  • 2 pinches saffron (optional)
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • ¼ tsp coriander
  • 5 sprigs parsley, chopped
  • 1-15 oz can chick peas, garbanzos, rinsed, or soak and cook fresh garbanzos the day before
  • 4-5 cups of chicken broth
  • Glazed Onion Topping: Tfaya
  • 1 large onion sliced thinly
  • pinch of cinnamon
  • ¼ cup honey
  • ½ cup raisins
  • 1/2 cup sliced almonds, roasted
  • Protein: merguez sausage, chicken, lamb, fish or shrimp, about 1/4 lb per person
  • 1-2 cups of couscous, cooked according to directions on package
  • Harissa: Spicy chile and red pepper paste, available at middle eastern markets

Instructions

  1. Vegetable stew: In a large pot, sauté onions and carrots in 2 TBSP olive oil until tender. Add tomatoes, zucchini and turnips or sweet potatoes, and sauté for a few minutes. Add ginger and other spices. After everything is combined add chicken broth and gently simmer over low to medium heat for 15-20 minutes until all veggies are tender. Do not boil or overcook veggies. Add more stock if needed. Add garbanzo beans after the vegetables are completely cooked.
  2. Prepare raisin onion mixture. Lightly sauté the onion slices in 2 TBSP oil in a heavy skillet until golden. Add ¼ tsp cinnamon, honey and raisins. Cook until all liquid is absorbed.
  3. Roast almond slices in the oven at 350 until lightly browned and toasted.
  4. Protein: Moroccan couscous is typically served with lamb. It is best with grilled or oven baked meats and chicken. We usually grill the meats on the side. I particularly like it with grilled chicken, lamb chops and lamb sausage such as merguez. Also good with grilled or baked fish or shrimp. Having an assortment of proteins for your guests to choose from makes a wonderful and colorful presentation. Or serve it as a vegetarian entree. Harissa: Spicy red pepper sauce that you can buy and is essential to bring the punch to the couscous. I sometimes stir a tablespoon or so into the broth and veggie mixture. Taste it to make sure it is not too hot.
  5. Prepare couscous grains according to directions on package. To serve, place the cooked or steamed couscous on a platter. Make a well in the center and spoon broth and vegetables into the center. Top with glazed onions and roasted almonds. Pass the harissa so everyone can add heat according to their taste. Or serve individually from the pot with couscous, veggies and broth on plate. Let each person top with onions, almonds and harissa.
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