Traditional Moroccan Vegetable Couscous: A Taste of the Maghreb
Couscous, often considered Morocco’s national dish, is a celebration of fragrant spices, seasonal vegetables, and fluffy semolina. This vegetarian-friendly recipe is hearty, aromatic, and perfect for sharing. Here’s how to make it authentically!
📝 Ingredients (Serves 4–6)
For the Couscous:
- 2 cups medium-grain couscous (or instant couscous)
- 2 tbsp olive oil or butter
- 1 tsp salt
- 1.5 cups warm water (or vegetable broth)
For the Vegetable Broth (Marqa):
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, grated (or 1 cup canned tomatoes)
- 2 carrots, peeled and cut into chunks
- 1 zucchini, sliced
- 1 turnip, peeled and cubed
- 1 small cabbage wedge (optional)
- 1 cup pumpkin or butternut squash, cubed
- 1 cup cooked chickpeas (canned or pre-boiled)
- 3 tbsp olive oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ginger
- ½ tsp cinnamon
- 1 pinch saffron threads (optional)
- Salt and pepper to taste
- 4–5 cups vegetable broth or water
- Fresh cilantro or parsley, chopped
👩🍳 Preparation Technique
1. Prepare the Vegetable Broth (Marqa):
- Heat olive oil in a large pot. Sauté onions and garlic until soft.
- Add grated tomatoes, turmeric, cumin, ginger, cinnamon, saffron, salt, and pepper. Cook for 5 minutes.
- Pour in 4–5 cups of broth/water. Add carrots, turnip, and pumpkin. Simmer for 10 minutes.
- Add zucchini, cabbage (if using), and chickpeas. Cook another 10–15 minutes until veggies are tender.
2. Steam the Couscous (Traditional Method):
- Moisten couscous with 1 tbsp oil and rub between palms to separate grains.
- Place in a steamer basket (or colander) over the simmering broth. Steam for 20–25 minutes, fluffing with a fork every 10 minutes.
- Transfer couscous to a bowl. Mix in 1.5 cups warm broth/water, 1 tbsp oil, and salt. Steam again for 10 minutes if using traditional couscous (skip for instant).
3. Assemble:
- Fluff couscous with a fork, breaking clumps. Drizzle with oil or butter.
- Serve couscous on a platter, topped with vegetables and ladled with broth. Garnish with fresh herbs.
💡 Pro Tips & Advice
- Spice It Right: Toast whole spices (cumin, coriander) and grind them fresh for deeper flavor.
- Layer Vegetables: Add longer-cooking veggies (carrots, turnips) first, delicate ones (zucchini) last.
- Fluff Like a Pro: Use a fork, not a spoon, to aerate couscous and prevent mushiness.
- Broth Matters: Let the broth reduce slightly for intense flavor. Taste and adjust spices before serving.
- Shortcut: Use instant couscous (ready in 5 minutes) but still toss with oil and broth for authenticity.
- Enhancements: Add raisins for sweetness or harissa for heat. Top with fried almonds for crunch!
🍽 Serving Tradition
Moroccans often serve couscous family-style on Fridays (the holy day). Pair with:
- A side of harissa (spicy chili paste)
- Glasses of mint tea
- Preserved lemons for a tangy twist
Tagine optional: Add lamb or chicken for a meaty version!
🌿 Final Note
Couscous is all about patience and layers of flavor. Let the aroma of spices fill your kitchen, and don’t rush the steaming process. Your readers will love the vibrant colors and comforting taste!
