Traditional Moroccan Couscous

by Dawn T in Rouxbe Recipes

Simple and quick Moroccan couscous cooked in vegetable or chicken stock.

  • Serves: 4 to 6
  • Active Time: 10 mins
  • Total Time: 20 mins

  • Comments: 7
  • Views: 14204
  • Success 86%

Text Recipe
Comments

Step 1: Making the Couscous

Making the Couscous

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

Next, combine the chicken stock, salt, pepper and butter (or olive oil), bring to a boil and then pour over the couscous. Cover tightly with plastic wrap. Let sit for approximately 10 minutes to rehydrate. Uncover and fluff with a fork. Taste to see that it is fully cooked through and seasoned to your liking. Serve immediately or let cool and use as the base to make a salad.

  • 2 cups couscous
  • 4 cups stock (vegetable or chicken)
  • 2 tbsp butter or olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Notes

Couscous is a form of pasta. It softens or cooks through by absorbing hot liquids. It is very neutral in flavor (like pasta) and will take on the flavor of the liquid used in the recipe. For example, if you added straight water, then you would wind up with very bland-tasting couscous. Make sure that the liquid you use is very flavorful (e.g. stock). The liquid should taste so good, you would drink it by itself.

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 and a yellow color into the couscous.

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 freshly-diced tomatoes, parsley, lemon juice, salt and olive oil.

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Rick A

Home made couscous

Can I make home made couscous with semolina in a food processor like shown in one of your pasta lessons? I don't know much about couscous but from what I gather it's made with semolina flour so I'm thinking it would work to make the same way then dried. Then it could be
rinsed and cooked the way it's shown here. Yes?

Tony M
Rouxbe Staff

RE: Making Homemade Couscous

Usually one makes their own couscous if they intend to make a flavoured one, for instance using spinach, beet, tomato, or carrot puree instead of water - it makes the couscous somewhat special. Otherwise, I wouldn't really bother making ordinary couscous.

Keep in mind that making your own couscous requires knowing exactly when to stop pulsing to get a nice, even grain. I haven't done it for years, but once you get it, you have it forever.

Yes, once well dried, it cooks like shown here.

Rick A

Couscous

Thanks Tony.

Brenda L

Boring

If the point of this recipe is to learn one can use stock instead of h2o then so be it, but I found it really boring. The first Rouxbe disappointment after countless successes? Not really sure how I would have made it better. Mushrooms? Short stock?
Not complaining, really having a blast with Rouxbe! Thank you!

Jim C

Informative

Although I agree with you Brenda about having a blast with Rouxbe, I actually found this recipe to be very informative.

I had once asked a Moroccan woman, a fellow student in my Spanish class, how to make couscous. Her Spanish was better than mine at the time and I understood her explanation of steaming couscous to be something similar to the way you steam vegetables, with water rising up to it in some type of basket. Needless to say, that lumpy strainer full of useless carbohydrates wound up in the trash.

This video is most likely what was explained to me some two years ago and I look forward to using my stock for a new recipe.

Mary B

Helpful

I also found the lesson very informative and look forward to trying these recipes and expanding their use. Thanks Rouxbe!!

Dawn T
Rouxbe Staff

RE: Boring Couscous

This couscous is meant to be rather plain. It is meant to ask as a canvass to flavorful other highly flavorful dish, such as this Moroccan Lamb Tagine. Think of it like plain rice, which is also served alongside other flavorful dishes.

In these cases, the starch is meant to be the more silent, yet super important component. It is not meant to compete or overpower the main event. Does that make sense?

If you are simply looking to make a couscous dish, then you may want to try making this Moroccan Couscous as it can stand better on it's own.

Hope this helps to clear things up. And btw, we are glad you are all enjoying Rouxbe :-)

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