A CULINARY JOURNEY TO MOROCCO
In the rich tapestry of Moroccan cuisine, few dishes hold as much cultural significance and widespread appeal as couscous. This beloved staple, with its origins dating back centuries, embodies the essence of Moroccan culinary tradition. It's not just a dish; it's a symbol of togetherness, celebration, and reverence for tradition. Fridays, being a holy day in Morocco, are often marked by the aromatic steam rising from pots of simmering couscous in kitchens across the country. While the specifics of couscous recipes vary from region to region, from family to family, and according to dietary preferences, there's a shared reverence for the art of preparing this dish. Whether it's the savory aroma of slow-cooked meat, the vibrant colors of assorted vegetables, or the delicate balance of spices that infuse the fluffy grains, each element speaks to the rich cultural heritage and culinary ingenuity of Morocco. And whether enjoyed in a bustling market square, a cozy family home, or a grand feast, Moroccan couscous is more than just a meal—it's a celebration of tradition, community, and the vibrant flavors that define Moroccan cuisine.
COUSCOUS Ingredients for 6 to 8 people :
Semolina Ingredients:
- - 500 grams of medium couscous
- - 90 grams of plain smen or diced butter
- - 2 teaspoons of salt
Broth Ingredients:
- 1 kilogram of boneless shoulder of lamb
- 3 tablespoons of olive oil
- 2 onions, quartered
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon of paprika
- 1/4 teaspoon of saffron
- 1 cinnamon stick
- 4 stems of coriander and 4 stems of parsley, tied together in small bouquets
- 400 grams of crushed tomatoes
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of pepper
- 3 carrots, peeled and cut into sticks
- 3 small turnips, peeled and quartered
- 30 grams of dried grapes
- 400 grams of pumpkin or butternut squash, cubed (2cm)
- 400 grams of natural chickpeas, rinsed and drained.
Here's an alternative way to express the instructions:
Semolina Preparation:
1. Begin by placing the semolina in a large bowl, then cover it with cold water. Give it a good stir, then promptly strain it using a colander and let it drain thoroughly.
2. Once strained, return the semolina to the bowl and let it sit for roughly 15 minutes. Occasionally stir it with a whisk to prevent any clumping.
3. When ready to cook, set up your couscous pot. Spread the semolina evenly on the top of the couscous bowl. As the meat and broth cook below, allow the steam to escape through the semolina. Once it starts steaming, seal the pot tightly and cook for about 20 minutes, occasionally fluffing it with a fork.
4. Transfer the hot couscous to a serving dish. Mix in the smen or berre, salt, and 15cl of water. Stir well, cover with a linen cloth, and set aside. If needed, you can keep it warm for several hours. About 20 minutes before the meat and broth finish cooking, reheat the semolina by placing it back on top of the couscous tray.
Broth Preparation:
1. Start by trimming any excess fat from the lamb and cutting it into pieces.
2. In a couscous maker pot, heat olive oil with a touch of butter. Add the lamb, onions, and garlic, cooking briefly until the meat just begins to change color without browning. Sprinkle in turmeric, paprika, saffron, and pour in 75 cl of water. Add cinnamon, a bouquet garni, tomatoes, salt, and pepper. Bring to a gentle boil, cover, and simmer for an hour.
3. After an hour, add carrots and turnips to the bottom of the couscous bowl. Continue cooking for another 20 minutes.
4. Add dried fruits, zucchini, pumpkin, chickpeas, and enough water to cover everything. Cook for an additional 20-30 minutes until the meat and vegetables are tender.
5. While the broth simmers, you can prepare the semolina or do so simultaneously.
6. To serve, mound the cooked semolina onto a heated serving dish and create a hollow in the center. Remove the cinnamon stick and bouquet garni. Arrange the meat and vegetables in the hollow, allowing them to spill over the sides. Drizzle with a bit of broth. In a separate bowl, mix 25 cl of the remaining broth with harissa for guests to season their dish according to taste.