Moroccan couscous
Moroccan couscous is a dish made from wheat semolina. The ingredients are wheat semolina, vegetables and chickpeas, with red meat, chicken or lamb. Couscous is a food consisting of medium-sized durum wheat semolina grains of one millimeter in diameter. It is traditional from North Africa, of Moroccan origin.
In Morocco we normally eat it on Fridays.
This dish is very rich in carbohydrates, therefore it contains a lot of energy and they are essential for the proper functioning of the body.
For every 100 grams of dry product, 12.68 grams of protein, 69 grams of carbohydrates and 1.05 grams of fat are obtained.
Along with couscous, Moroccans have another very traditional food, which is tagine. If you would like to live an experience and prepare a tagine, with our Africa tours you can find travel deals to Morocco. An incredible tour of Morocco in which you can learn to prepare the typical tagine and prepare it yourself. Book a tour now to Morocco and enjoy an authentic trip. For this reason.
What you need to make a Moroccan couscous for 4 people.
- 500 grams of couscous.
- 750 ml of water.
- 2 chicken breasts.
- 2 eggplants.
- 2 courgettes.
- 2 onions.
- 4 carrots.
Curry powder, to taste (other spices can be used)
Olive oil and salt.
We are going to make this recipe with chicken.
how to make moroccan couscous
Boil 750 ml of water in a pot with a pinch of salt and curry to taste. The amount of curry depends on the type of curry, since there are curries that are spicy and with little is enough and others that are not very aromatic and you have to use more quantity, for this recipe we have used a medium one and we have put a dessert spoonful.
When the water boils, remove the saucepan from the heat and add the cous cous, renew for a few minutes until it has absorbed the water and is loose.
We have already made the first part and the cous cous is ready!!
Wash the courgettes, aubergines and carrots and dry them.
We cut the aubergines into squares and sauté them in a large skillet with a little oil and salt over medium-high heat until they brown a little (between 5 and 10 minutes, like the rest of the vegetables).
We reserve them and try to leave the excess oil in the pan.
We also cut the courgettes into squares and sauté them in the pan with a little oil and salt until they are golden brown. We booked.
Cut the carrots into thin slices and also sauté in the pan with a little oil and salt. We reserve together with the rest of the vegetables when it begins to brown a little.
Peel the onions, cut them into small pieces and also sauté them with a little oil and salt. When it is a little transparent and golden we reserve.
Finally, we cut the chicken breast into thin strips and add curry to taste (about 1/2 dessert spoon) and sauté them with oil and salt until they brown a little.
We put all the vegetables that we had reserved in the pan and mix everything together for a couple of minutes.
WE ALREADY HAVE THE VEGETABLES AND CHICKEN READY
In a wide container we spread the cous cous, and add the vegetables and the chicken on the base of the cous cous.
We already have our full plate, we serve and enjoy!!
Time: 40 minutes
Difficulty: easy
The ideal is to eat it hot so that the curry releases its exquisite aroma throughout the table, but it can also be eaten lukewarm or even cold when the heat is on. If you have leftovers, don’t worry because you can keep it in the fridge for 3 days without problems.
When you want to eat it again, you just have to heat it all together in a pan for a few minutes and that’s it.
This recipe is totally flexible, use different vegetables to taste, you can even do it with only vegetables.
Regarding the meat, you can use lamb, kid or veal instead of chicken.
Couscous is a dish that can be made very varied. Another widely used ingredient is chickpeas cooked together with vegetables and meat.
Suggestion:
Add raisins or plums when you combine the vegetables with the Moroccan couscous in the pan. The sweet touch is delicious in contrast to a salty dish. Even with a splash of honey. Test it! !
You can change the dominant spice and use… ginger, cumin, paprika… also use herbs such as coriander, mint or mint. Do your research and experiment to find your favourite.
If instead of breast, you use a whole thigh previously cooked on top of the grain and vegetables, it will be even more flavorful.
Couscous is a healthy, versatile side that you can serve with anything from Roasted Broccolini to Grilled Cod or Chicken Kabobs.
This classic Moroccan-style couscous recipe cooks in 15 minutes (this Roasted Vegetable Salad is another quick couscous recipe).
A few simple touches, like subtle spices, golden raisins, and pine nuts, make it taste special enough to serve at a holiday meal.
One of my most vivid post-college memories is of a friend cooking a Moroccan-themed dinner for a big group.
She piled spiced couscous high on a large platter, topped with the spiced Moroccan Meatballs and Oven Roasted Vegetables, and we ate it on the floor, scooping our servings from the communal plate (those were the days!).
That meal made quite the impression. I’ve been smitten with Moroccan-style food and flavors ever since.
WHAT IS COUSCOUS?
Couscous is a staple dish in many North African countries including Morocco, a country I dream of visiting one day.
- While it resembles a tiny grain of rice or quinoa, couscous is pasta. An easy side dish!
- It’s made from semolina flour (semolina is a flour made from durum wheat and is used in most traditional kinds of pasta) and water.
Because it is so small, couscous recipes cook in a matter of minutes, making it a fabulous choice for a last-minute side.
Since it cooks on the stovetop, it keeps your oven free for other endeavors.
How to Make a Moroccan Couscous Recipe
Fortunately, we don’t need to visit Morocco to enjoy a serving of couscous (or Crock Pot Moroccan Chicken).
This couscous recipe takes inspiration from Moroccan cuisine and ingredients but is mild enough to serve with a wide variety of mains.
The Ingredients
Couscous. Quick-cooking and tasty, I like to purchase whole wheat couscous. Like other whole-grain options, it’s higher in protein and fiber than its white counterparts. (Try this Avocado Couscous Grapefruit Salad next.)
SUBSTITUTION TIP
If you can’t find it, regular couscous works well in this recipe too.
Shallot. Starting the recipe by sautéing a shallot gives the entire dish a more robust, complete flavor.
Golden Raisins. A popular ingredient in Moroccan cooking, golden raisins (also in this Moroccan Chickpea Salad) give the couscous recipe bits of sweetness and make it more texturally interesting.
Pine Nuts. Another classic ingredient in Moroccan cuisine, pine nuts add pops of nutty intensity and crunch. (I also love pine nuts in this Slow Cooker Wild Rice Pilaf.)
SUBSTITUTION TIP
While you only need a small amount for this recipe, pine nuts are pricey. Feel free to swap them for another nut like pistachios or almonds that you may have in your pantry. Be sure to toast your nuts first for maximum flavor and a superior texture.
Lemon and Parsley. These two traditional Moroccan ingredients give this easy couscous recipe freshness, color, and life.
Cumin. Moroccan cuisine is especially renowned for its spices. This recipe keeps the spices fairly mild so that the couscous pairs well with a variety of dishes. A touch of cumin is all you need
