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Cuisine Traditions & Recipes > Moroccan Couscous Traditions & Recipes
Moroccan Couscous: Discovering Centuries of Tradition, Technique and Taste
Morocco's beloved national dish, couscous (seksu or sikuk in local dialects), represents centuries of culinary tradition and cultural heritage. This cherished dish tells the story of Morocco's rich gastronomic history, from its Berber origins to its place at modern family tables. Experience the art of authentic couscous-making firsthand on an immersive 10-Day Taste of Morocco Culinary Tour.
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The Cultural Significance of Moroccan Couscous
In Moroccan homes, couscous is more than just a meal—it's a celebration of community and tradition. While many families honor the custom of preparing couscous on Fridays, the dish graces tables during weddings, religious festivals and celebrations, and family gatherings throughout the year. During Ramadan and Islamicn Holidays, couscous it holds a special place as a cherished dish for breaking the fast.
The dish's Berber origins speak to Morocco's deep agricultural roots. The Berber people, indigenous to North Africa's mountainous regions, crafted this ingenious preparation method using locally abundant wheat. Their innovation created a versatile dish that would become synonymous with Moroccan cuisine.
The Art of Traditional Preparation
Authentic Moroccan couscous bears little resemblance to the instant varieties found in Western supermarkets. True couscous preparation is an art form that can take up to five hours, resulting in perfectly light and fluffy grains. Traditionally, skilled cooks known as Dadas—regarded as culinary treasures of Morocco—would oversee this meticulous process.
The preparation begins at local mills, where wheat is ground to precise specifications. The semolina is then carefully hand-rolled with water and salt, with flour added to achieve the perfect consistency. This labor of love transforms simple ingredients into the foundation of one of Morocco's most celebrated dishes.
The Couscoussière: Heart of Couscous Making
Central to authentic couscous preparation is the couscoussière (known as kiska:s in Arabic), a specialized steaming vessel. This two-part cooking system consists of a bottom pot for stew and a perforated upper chamber for the couscous. As the grain steams, it captures the aromatic essences of the vegetables and meat cooking below, creating a harmonious blend of flavors.
Experiencing Couscous in Morocco
When visiting Morocco, sharing couscous with a local family offers an unparalleled cultural experience. The dish is traditionally enjoyed communally, eaten by hand with a technique that involves rolling the couscous into small balls. Don't worry if you're new to this dining style—Moroccan hosts are gracious teachers, happy to guide visitors in this cultural practice.
While couscous is often served with meat and vegetable stews, its versatility shines in various preparations. From sweet variations with dried fruits and cinnamon to simple savory versions, each preparation showcases the grain's adaptability. Whether served hot or cold, as a main dish or accompaniment, couscous demonstrates why it remains at the heart of Moroccan cuisine.
Recipe: Seven-vegetable couscous with chunky onion harissa
Ingredients:
For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
Lemon wedges
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped
1 small red onion, chopped
2 large garlic cloves, minced
Preparation
To make the couscous:
Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
To make the harissa:
Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
