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In today's post, you're in for a treat! We're sharing the authentic recipe to make Moroccan couscous; a staple dish in Moroccan cuisine that is typically enjoyed every Friday for lunch.


The origins of couscous can be traced back to the Berber people of North Africa, who developed this dish as a way to sustain themselves in the harsh desert climate. Over time, it became a beloved part of the region's cuisine, spreading to neighboring countries such as Tunisia and Algeria, and eventually making its way around the world.


1 kg couscous

6 cups water

1 tablespoon olive oil


For the broth:

½ kg lamb, beef, or chicken

2 tablespoons olive oil

1 large onion, chopped

1 handful of coriander and cilantro sprigs tied into a bouquet

1 small head of cabbage, cut in quarters

1 cup chickpeas, soaked overnight

8 carrots, peeled and sliced

1 small acorn squash, quartered - (or wedge of pumpkin)

4 zucchinis, sliced

4 medium turnips, peeled and sliced

3 ripe tomatoes


1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

Salt and pepper to taste

1 tsp smen - Moroccan preserved butter - (optional)

Note: The choice of meat can be substituted, and the vegetables can also be varied according to preference.


  •  In a large bowl, combine the couscous, water, olive oil, and 1 teaspoon salt. Stir to combine, cover with plastic wrap, and let sit for 10 minutes.
  •  Fluff the couscous with a fork (or with your fingers) to break up any clumps, then transfer to a steamer basket. Place the basket on top of a pot of boiling water and steam for 15-20 minutes, or until the couscous is tender and fluffy. Repeat this steaming process 2 more times while the broth is cooking.
  • While the couscous is steaming, heat some oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the vegetables, spices, and salt and pepper to taste. If using meat or chicken, add it now and cook until browned.
  • Add the water to the pot and bring to a simmer. Cover and cook the vegetables and meat until they're tender. 
  • Blend the tomatoes until smooth paste forms, then incorporate it into the broth for 20 minutes before turning off the heat.
  • Add smen now for a couple of minutes before turning off the heat. (optional)
  • Fluff the couscous again with a fork, then transfer it to a large serving dish. Spoon the vegetable and meat mixture over the couscous.

In Morocco, couscous is typically served with buttermilk. We hope you enjoyed learning how to make Moroccan couscous the traditional way! This flavorful and comforting dish is a staple in Moroccan cuisine and is perfect for a family gathering or a cozy lunch. 

So, gather your loved ones, get your ingredients ready, and give this recipe a try. Happy cooking!

Product links

Couscous https://www.adesfoods.co.uk/ades/ferrero-couscous-500g.html