Mastering Moroccan Couscous: Traditional Recipes

Couscous, is one of Morocco's most popular and beloved dishes. The name also refers to the grain used as the base of the dish. In Morocco, this traditional dish is typically made on Fridays, but you can enjoy it on any day! There are many different ways to prepare this famous dish. Different proteins, and vegetables can be added. Some like it sweet with the addition of Tfaya (onion and raisin sauce) or by turning it into Seffa. In today's course, the dada will show you how to make the famous couscous with 7 vegetables (and chicken!)

The recipe is as authentic as it gets, but it's also very versatile! Feel free to use any vegetables you like, including pumpkins, carrots, cabbage, zucchinis, turnips, potatoes and sweet potatoes. If you can't find or don't enjoy fava beans, feel free to replace them with chickpeas (but make sure to soak them overnight and add them to the sauce at the same time as the chicken so they cook well) Feel free to also replace the chicken with another protein of your choice.

Couscous is made from steamed semolina. In Morocco it is prepared in three rounds of steaming, in between each one the couscous is mixed by hands with water to prevent the semolina from sticking together. It is traditionally made in a couscoussier, but you can use any steamer or double boiler for the same result.

The dada is this course will show you all the steps to make this couscous, it might be intimidating at first but with her clear instructions there is little room for mistake!

Couscous is perhaps the most famous dish in Morocco, but it also refers to the grain that is used as the basis for the couscous plate. This staple ingredient is commonly made with semolina. However, many Moroccan families make use of other grains such as millet, whole wheat, and barley in their preparations. Although the cooking and serving methods are the same for all the types of grains, there are subtle differences in how much water they absorb and how much steaming they may require to get tender.

In this course, the dada is making barley couscous (Dchicha) with beef and vegetables. This dish makes an appealing lunch or dinner, packed with nutrients and fiber, and most importantly incredible flavors. The barley comes out so soft after three rounds of steaming. Then, it is topped with tender meat and a rich sauce that includes chickpeas and vegetables.

Dchicha with beef and vegetables is very filling on its own, but for extra richness, pair it with buttermilk. Serve it immediately after plating it, and enjoy!

Couscous, is one of Morocco's most popular and beloved dishes. The name also refers to the grain used as the base of the dish. In Morocco, this traditional dish is typically made on Fridays, but you can enjoy it on any day! There are many different ways to prepare this famous dish. Different proteins, and vegetables can be added. Some like it sweet with the addition of Tfaya (onion and raisin sauce) or by turning it into Seffa.

In today's course, the dada will show you how to make the famous seffa with couscous.

The recipe is a classic dish that is very popular for special occasions and family gathering. the couscous is steamed in the traditional way, then it's sweetened with sweetened condensed milk, then it's topped with roasted peanuts (or almonds), caramelized dried fruits, and eggs.

Follow the dada's instructions and replicate this stunning meal right at home!

Couscous with chicken, Tfaya, and quail eggs is a traditional Moroccan dish that is often served for celebrations such as weddings, and special family gatherings. This dish, like many celebratory dishes in Morocco, combines sweet and savory notes that are sure to delight everyone. To make the dish, you first have to steam couscous the traditional Moroccan way, by placing it over a double boiler, and then going through 3 rounds of steaming. The second layer is the savory chicken and chickpea sauce. Flavored with onions and warm spices, it is the perfect topping for couscous. The third layer is Tfaya, a sweet caramelized onions and raisin jam that perfectly balances the savoriness of the chicken. The whole dish is then decorated with hard boiled quail eggs (or chicken eggs), and fried almonds for a delicious crunchy finish. In Morocco, couscous is typically served with a cold cup of Lben (or buttermilk). Follow the dada's instructions and learn how to make this classic Moroccan dish

ouscous is an integral part of Moroccan cuisine and a staple food since ancient times. It is traditionally served for lunch on Fridays, but it can also be eaten for dinners, and for special occasions such as Eids and family gatherings. There are many types of couscous in Morocco, but the base always remains the same. Traditionally, the couscous grains are flavored with salt and oil, then lightly hydrated with water, before being steamed in a double boiler (known as a couscoussier) for 3 rounds. The final results is a light and airy couscous that is the perfect base for many dishes such as couscous with vegetables, couscous with Tfaya (Caramelized onions and raisins), couscous seffa, or even couscous salad. Follow the dada's instructions and learn to perfect this staple Moroccan dish. Checkout our other courses to discover all the recipes you can make with couscous.