Couscous in Morocco

Couscous in Morocco

You may only be familiar with 5-minute couscous, but this is not the Couscous in Morocco dish! Couscous is the national meal of most North African countries, and there are numerous preparation ways and toppings.

Where did couscous come from?

Nobody knows where couscous came from. However, it is thought to be derived from the Berber (Amazigh) term seksu, which means “rounded.” It was produced and eaten as early as the 7th century, according to Ibn Battuta’s famous book Travels. It is popular across all ethnic and religious groups in North Africa. Varieties can also be found in Levant countries.

What exactly is couscous made of?

Have you ever wondered where couscous originates from? While some consider it a grain (which it technically is), it is a sort of pasta. Couscous is created from semolina, which is pure durum wheat. Couscous is produced from a range of grains, including barley, corn, millet, and even almond flour.

How do you make couscous?

There are two methods for making couscous: the fast version, which most people are familiar with, and the traditional method, which takes a little longer. The only variation between the two is how the couscous is prepared.

Some folks have inquired if I can cook couscous in a tajine. No, you cannot. It requires steaming, which is not achievable with a tajine. Couscous, on the other hand, can be served in a tajine. Follow this step-by-step instruction to learn how to prepare couscous the traditional Moroccan way.

How long does couscous last?

Couscous can be stored in its dried, packaged state for a long time (typically shelf length is 1-2 years). However, if it has been cooked, it should not be kept in the refrigerator for longer than three days.

Does anyone know if you can freeze couscous? Yes, you can! Make sure the couscous is on its own. It should not be frozen with vegetables or meat; you’ll end up with a globby mess. Allow the couscous to cool completely. To speed up the process, spread it out on a tray or pan.

Place the plate or tray in the freezer until frozen, then transfer the couscous to a freezer-safe bag or container until ready to use.

Remove frozen couscous from the freezer to reheat it. 1 -2 Tbsp water in a skillet or saucepan. Stir in the couscous until it fluffs up again and is thoroughly warmed.

What goes nicely with couscous?

Many people have been trained to assume that couscous is a side dish that goes with tajine and are surprised when they aren’t served it in Morocco. It’s because tajine and couscous are two distinct meals.

Couscous and Tajine are TWO DIFFERENT MEALS!

You can cook couscous as a side dish, but keep in mind that this is not the genuine technique to make couscous.

Are you looking for some non-authentic couscous recipes? Try one of the couscous side dish recipes I’ve compiled for you.

Is gluten present in couscous?

Couscous is derived from durum wheat and contains gluten. Gluten-free couscous is currently available on the market. Corn couscous, for example, can be produced using cornmeal or polenta. Quinoa, millet, or rice can be replaced. Some companies also produce gluten-free couscous.

Are you looking for couscous meal ideas?

All of my couscous recipes can be found in the posts listed below.

How to Make Couscous from Scratch

It’s not as difficult as it sounds. Roll up your sleeves, grab a few ingredients and tools, and you’ll soon be on your way to a delicious homemade couscous.

How to Make Traditional Moroccan Couscous

There is no such thing as five-minute couscous in Morocco. Learn how to make Moroccan couscous the traditional way.

How to Make Traditional Moroccan Couscous

There is no such thing as five-minute couscous in Morocco. Learn how to make Moroccan couscous the traditional way.

Recipe for 7 Vegetable Couscous

A traditional preparation that is also a vegetarian couscous. This is a simple way to use up a lot of leftover vegetables while still enjoying a delicious meal!

Couscous with lamb and vegetables

Lamb and vegetable couscous is a popular couscous recipe. While it’s tempting to make the meat the star of this dish, it’s just an accent. Get your produce out and start cooking!

Corn Couscous with Spicy Shrimp and Peas

Celiacs cannot consume regular couscous, so I set out to create a gluten-free version. Morocco eats corn couscous. It’s made the same way as regular couscous but with dried corn flour instead of wheat flour. The flavor is similar to grits, but the preparation is different. In this recipe, I serve it with peas and shrimp, but you can use any topping you like.

Chicken Couscous

If you prefer chicken to red meat or seafood, chicken couscous may be for you. The ingredients and spices are similar. I’ve discovered that you can experiment with the vegetables you use with this recipe.

Couscous Tfaya Topping Recipe

Looking to improve your couscous game? Then you should try this recipe for a couscous tray. It’s a delicious slow-cooked onion and raisin topping that you’ll want to eat all day.

Sweet Breakfast Couscous

This couscous is not served in Morocco; it is my creation. People sometimes make a snack called seikook out of buttermilk and couscous, and I created this recipe as a play on that tradition.

Crockpot Paleo Lamb Stew with Cauliflower Couscous

If you’re on a low-carb diet, this could be the recipe for you. Technically, the cauliflower portion can be considered couscous or rice – your choice! The preparation is quite different, but you can use your crockpot to make this quickly. Celiacs should consider this couscous.

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!