Recipe for Moroccan Couscous

As we have mentioned, there are many variants to the couscous recipe. The preparation of this dish, as well as the choice of ingredients depends on the climate and the region, but also on the purchasing power of each family. Thus, we have the couscous of the cities, the couscous of the mountains, the couscous of the rich, the couscous of the poor, … For example, in the desert, where fresh vegetables are rare, couscous is served with salted and dried meat. In the Mediterranean basin, it is prepared with fish. Or in families with little money, more vegetable couscous is eaten because the meat is too expensive.

And finally, in black Africa, people eat couscous with millet, while in the Middle East they eat bulgur and in the Sahara they have adopted couscous with barley.

This dish can be eaten hot or cold, sweet or salty, and even for dessert or breakfast. In addition, there are several types of couscous: t’faya which is sweet and salty and tastes like cinnamon. It is eaten with chicken, raisins and caramelized onions. And it is often accompanied by fermented milk or very sweet mint tea.

The preparation of couscous has an almost ceremonial character in North African families. In fact, the semolina goes through different stages of preparation and cooking before being presented at the table. The history of couscous also tells us that in the past, barley semolina was used to prepare couscous. But, unfortunately, its preparation was too complicated and too long. Therefore, it was replaced by durum wheat semolina, which is much more practical. Moreover, in Western countries, there is already pre-cooked semolina. This is a heresy for Eastern countries where the preparation of couscous is imperatively done by hand. This means that the grains were crushed with millstones and dried in the open air. Then, groups of women prepared the semolina with a mixture of water and flour and made little balls to preserve it better. Later, before cooking it, they sifted the semolina and worked it with their hands and some salt water in large basins (“gessra”). Finally, they cooked it in the upper part of the couscous machine with the steam of the broth. The broth was at the bottom and contained meat and vegetables.

The particularity of the preparation of this dish also lies in the very special kitchen utensil used: the couscous maker. The couscous maker is a kind of large metal pot (aluminium or stainless steel). It has two parts: on the one hand, the “steam basket” at the top to cook the semolina and on the other hand, the “big pot” at the bottom that is used to cook the broth as well as the meat and vegetables. In fact, this is the best way to cook the semolina, as it will absorb the aromas of the broth. In addition, the steam will make it swell and make it lighter and more digestible. In addition, to make the most of this steam, the North African housewife sealed the two parts with a cloth soaked in water and flour, or with a plastic bag, or even with a kind of rubber seal.

It should be noted that the first manufacturers of couscous were clay dishes with large holes or baskets of basketwork. They were placed in large pots of boiling water for the steam to cook the semolina. Today, they are made of metal. And it would be inconceivable for any North African family not to have this utensil in their home.