Moroccan Couscous: An Essential of North African cooking

A Culinary Gem of North Africa

Couscous is much more than just a dish; it is a true culinary institution in North Africa, rich in history and flavors. Originating from the Maghreb, it reflects the millennia-old traditions and cultural influences of this region.

Origins and History of Couscous

The history of couscous dates back centuries, with the earliest traces of this dish found in medieval times. It is primarily associated with the Berber people, who have perfected it over generations. Its traditional preparation and consumption have stood the test of time, becoming a symbol of hospitality and conviviality.

A staple of Moroccan cuisine, couscous is a comforting dish that will take you on a journey.

It is an easy and quick recipe to prepare, made with couscous grains and vegetables such as potatoes, carrots, zucchinis, turnips, or tomatoes, along with a spicy sauce that can be served with meat.

Ingredients and Preparation

Couscous consists of durum wheat semolina, usually steamed. The semolina grains are worked until they achieve a light and fluffy texture. Steaming is essential to preserve the nutrients and flavor of the grains.

The quintessential Moroccan ingredient, couscous is a dish that can sometimes be underestimated. Rediscover the original recipe!

Meats and Vegetables

Traditionally, couscous is accompanied by meats (lamb, chicken, beef, or sometimes fish) and a variety of vegetables such as carrots, turnips, zucchinis, and chickpeas. The vegetables are cooked in a broth flavored with spices such as cumin, turmeric, saffron, and cinnamon, creating a symphony of rich and complex flavors.

Spices and Herbs

Spices play a crucial role in the preparation of couscous. Each region and each family has its own combination of spices, giving couscous a great variety of tastes and aromas. Fresh herbs like coriander and parsley are often added to enhance the flavor of the dish.

Tradition and Celebrations

Couscous is often prepared for large occasions and family celebrations. It symbolizes abundance and generosity, often served in large portions to be shared among all the guests. In North Africa, the preparation of couscous is a family ritual, often passed down from mother to daughter.

The Traditional Couscous Recipe by Albert Ménès

Whether with lamb, veal, chicken thighs, golden raisins, chickpeas, or even celery, the possibilities are numerous and all equally delicious.

Chicken couscous, merguez couscous, beef couscous, or lamb couscous—try the original Moroccan couscous recipe revisited with the flavors of Albert Ménès.

Preparation : 45 mins
Cooking: 2 hrs

Ingredients for 4 people : 

• 500g of diced lamb
• ½ veal shank, sliced
• 500g of couscous
• 125g of chickpeas
• 4 zucchini
• 4 turnips
• 1 tomato
• 4 carrots
• 1 celery stalk
• 1 large onion
• 3 cloves of garlic
• 60g of Thompson golden raisins
• Albert Ménès parsley
• Albert Ménès Coriander leaves
• Albert Ménès Ras-El-Hanout
• Albert Ménès Couscous mix
• 100g of smen or butter

Preparation :

Start by melting 60g of smen in the bottom of a pan.

Fry the meats for about 10 minutes and set aside.

Meanwhile, chop the onions, peel and chop the tomatoes, crush the garlic and chop the celery. Dice the carrots, courgette and turnips.

In the same pan, melt the chopped onions for about ten minutes then add the chickpeas, tomatoes, garlic and celery.

Let cook for about ten minutes before adding the pieces of meat, a little water, sea salt, ras-el-hanout and the couscous mixture. Cover and leave on low heat for one hour.

Place the couscous in a dish and cover with 25 cl of hot water. Mix and let stand for 30 minutes, stirring occasionally.

Add the carrots and turnips to the meat and parsley.

Lay out the couscous in a basket over the pan and let it steam for 15 minutes.

Cook the meat for 20 minutes, then add the courgette and raisins. Leave for another 20 minutes.

Finally, add the coriander and leave for 10 minutes. Once the couscous is ready, pour it into the dish and finally sprinkle with a glass of cold water.

Serve in a couscous dish and enjoy.