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Famous Moroccan Couscous


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Couscous is a Moroccan main dish made of steamed granules of Durum Wheat

semolina, watered with meat or chicken broth, and garnished with seven veggies.

Moroccans serve couscous in every Friday lunch.

Cook Time

Prep timeCook timeReady inYields

30 min

2 hours

2 hours 30 min

6 persons


for the couscous:

  • 500g fine granules couscous
  • 1 tablespoon salt
  • 5 tablespoons olive oil
  • 1 tablespoon moroccan fermented butter
  • water

for the broth:

  • 300g meat or chicken, cut into pieces
  • 2 large onions, chopped
  • 4 tomatoes, chopped
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 3 teaspoons ginger powder
  • 3 teaspoons turmeric powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon moroccan fermented butter
  • 1 small bunch coriander, tied

the veggies:

  • 50g chickpeas, soaked in water and peeled
  • 5 carrots, peeled and cut in half lengthwise
  • 1 medium head cabbage, cut into quarters
  • 3 white turnips, peeled and cut in half
  • 4 small pumpkins, cut in half
  • 3 zucchinis, cut in half lengthwise
  • 2 eggplants, cut in half
  • 2 green or red chili pepper

First of all, couscous is usually prepared in a Moroccan large and round clay dish

called 'Ghassa', and steamed in a stainless steamer pot, which contains a steaming

basket and a large pot. However, you can use a large bowl or plate to prepare your


you should know that the cooking of the couscous is made in three steaming steps.



  1. Put the couscous granules in a large bowl and add 5 tablespoons of olive oil. Mix it in circular moves using your hands to enable oil absorption in the couscous.
  2. Add slightly 1 cup of water and do the same moves until it becomes totally wet and moist. Cover your couscous and leave it to rest for 5 min.
  3. In the large pot of the steamer, add the meat or chicken, onions, tomatoes, olive oil, spices, and stir on medium heat. Cook the ingredients for 5 min, and be careful not to over brown them. Keep stirring and add the soaked chickpeas, tied coriander bunch, and 1 liter of water. Bring it to a boil.
  4. Bring back the couscous and separate its sticking granules using your hands. Make sure there still no balls or lumps in it. Then, place your couscous in the steamer basket, and put it on the steamer pot. Cover it and let it steam for 25 min on medium heat.
  5. After the first steaming, take the couscous back to the bowl,gently, and add salt. Let it cool and start working on it in circular moves as before to separate it. Add 1 cup of water bit by bit.
  6. Add the cabbage, carrots, turnips, and eggplant in the steamer pot. Then, add one tablespoon of Moroccan fermented butter. Place the steamer basket on the steamer pot, and let them cook for a second time for 20 min.
  7. After the second steaming, take back the couscous to the bowl and work on it as you did before. If it seems to be dry add slightly half a cup of water and separate the sticking balls in it. Then place it again in the steaming basket.
  8. Add zucchinis and pumpkins to the broth, and put the couscous basket on the steamer pot to cook for the third time for 20 min.
  9. Finally, take the couscous out of the steaming basket and place it in the large bowl. Grease the couscous with fermented butter or normal butter. Then spread it in the bowl.
  10. Put the meat or chicken in the middle, and distribute veggies all around the bowl alternately.
  11. Garnish with chickpeas, and put chili pepper on the top. pour the broth bit by bit on the couscous. It should not be so wet.
  12. Serve your couscous with small broth bowls aside, and with Moroccan fermented milk called 'Lben'.


© 2021 Kiwi Berry

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