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Traditional Moroccan Couscous

Traditional Moroccan Couscous

by Dawn T in Rouxbe Videos

Simple, quick Moroccan couscous with chicken stock and seasoning.

Serves
4 to 6
Active Time
10 mins
Total Time
20 mins
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Step 1: Making the Couscous

Making the Couscous
  • 2 cups couscous
  • 4 cups chicken stock
  • 2 tbsp butter
  • 1 tsp Kosher salt - can substitute with 1/2 tsp. table salt
  • 1/2 tsp pepper

To start the couscous rinse under cold water then strain in a sieve to remove some of the excess starch.

Then combine the chicken stock with the salt, pepper, and butter (or Olive Oil). Once the stock comes to a boil add to the couscous and cover with plastic wrap.

Let sit for approximately 10 minutes.

Then uncover and fluff with a fork. Taste to see that it is fully cooked and seasoned to your liking. Serve immediately or let cool and use as the base to make a salad.

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Notes

IMPORTANT LEARNING:
Couscous is a form of pasta. It softens or cooks through the absorption of liquids. It is very neutral in flavor (like a pasta) and will take on the flavor of the liquid used in the recipe. If for example, you added straight water, then you would end up with very bland-tasting couscous. So ensure that your liquid is very flavorful (e.g. stock). The liquid should taste so good, you would drink it.

ALTERNATIVES:
You can use any savory liquid to adjust flavor and/or color. Just make sure to stay within the ratio of liquid to couscous.

Here are a few suggested combinations:

a) try adding a 1/4 tsp of saffron to the stock to infuse saffron flavor into your couscous (and a yellow color).

b) try adding 1/2 chicken stock:1/2 tomato juice or V8, and then garnish with finely-minced green onions.

c) couscous is also great served cold as a salad. Try it with fresh diced tomatoes, parsley, lemon juice, salt and olive oil.

Comments

Traditional Moroccan Couscous

So this is couscous,great stuff Iloved it as a child

by Mothernature L | March 20, 2009 | Permalink

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