Authentic Couscous Recipes from Morocco

Couscous

Couscous is a staple food in Moroccan cuisine, often served with a variety of stews, vegetables, and meats. It is a type of pasta made from semolina, and it is typically prepared by steaming it over a pot of boiling water.

Ingredients:

• 1 cup couscous

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1 teaspoon butter

• 1 cup water

Instructions:

1. In a bowl, combine the couscous, olive oil, and salt.

2. Pour the water over the couscous and stir to combine.

3. Cover the bowl and let the couscous sit for 5 minutes.

4. Fluff the couscous with a fork and add the butter.

Couscous can be served with a variety of dishes, but it is often served with a stew called “tagine.” Tagine is a slow-cooked stew that is typically made with meat, vegetables, and spices. It is often served with couscous and bread.

Tagine

Ingredients:

• 1 pound lamb, cut into pieces

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup dried apricots

• 1 cup pitted prunes

• 1/2 cup almonds, toasted and chopped

• 1/4 cup olive oil

• 1 cup water

Instructions:

1. Heat the olive oil in a tagine pot over medium heat. Add the lamb and cook until browned on all sides.

2. Add the onion, garlic, cumin, turmeric, salt, and pepper to the pot. Stir to combine.

3. Add the dried apricots, prunes, almonds, and water to the pot. Bring to a simmer.

4. Cover the pot and cook over low heat for 1-2 hours, or until the lamb is tender and the flavors have melded together.

Serve the tagine with couscous and bread.