Traditional Couscous

Name: Traditional Couscous
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Morocco
Ingredients: 250 g of couscous; 500 g of lamb shoulder; 2 carrots; 2 zucchini; 1 onions; 2 tomatoes; 2 tbsp of olive oil; ras el hanout ((for a milder version)); 1 tbsp of tomato paste; 1 bunch of cilantro; salt; black pepper

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This complete couscous includes steamed semolina, vegetables, and broth. 🥘 The semolina should be fluffed with a fork to separate the grains.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Rest: 10 min
Difficulty: Medium
Per person: €2.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Rice Cakes with Hummus

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For dessert

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Dubai Chocolate Bar

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To drink

Lemon Ginger Turmeric Tea

15 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein30 g26%
Carbs50 g44%
Fat15 g30%
Fiber7 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🥕🍖 Add a handful of raisins or sliced almonds to the couscous for a sweet-and-savory touch. To intensify the flavors, lightly toast the spices before adding them to the sauce. Serve with a little harissa for those who like spicier dishes! 🌶️🍇

Freezing : Can you freeze this recipe?

Yes

Broth/meat/vegetables up to 3 months in portions. Cooked semolina up to 2 months.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. Store the semolina separately from the broth/meat.

Making ahead : Can you make it the day before?

Yes

Vegetables cut, meat marinated. Semolina can be pre-moistened.

Reheating : How do you reheat it?

Reheat the broth/meat in a saucepan (low heat) or in the oven (150°C, covered). Semolina in the microwave (with a little water) or steamed.

Variations

Replace the lamb with chicken or add merguez sausages.
Add chickpeas and a few raisins to the broth.
Use less ras el hanout for a milder version.

Mistakes to avoid

Not fluffing the semolina: it forms lumps. Fluff it with a fork after it has rested in the hot water.
Not browning the meat: the broth lacks flavor. Brown it with the onion.
Cutting the vegetables into uneven pieces: some fall apart while others stay firm. Cut them into even pieces.

Frequently asked questions

Can you make couscous without a couscoussier?

Yes, use a large Dutch oven for the broth and a colander or steamer basket set on top for the semolina. Otherwise, let the semolina swell in boiling water, covered, then fluff it with a fork.

How do you fluff couscous semolina properly?

Pour boiling water over it in a large bowl, let it swell for 10 minutes, then fluff it with a fork. You can add a little butter or oil. Steaming it for 10 minutes finishes making it light.

What is ras el hanout?

It is a North African spice blend, often made of cumin, coriander, cinnamon, ginger, paprika or turmeric. It flavors the meat and the broth. Adjust it to your taste: a smaller amount gives a milder version.

Which vegetables go in a couscous?

Carrots, zucchini and tomatoes, as here, but also turnips, chickpeas or squash. Cut them into pieces large enough that they don't fall apart during the 30 minutes of cooking in the broth.