Moroccan couscous wafts through the air every Friday in Morocco. Friday is actually known there as Couscous Day! Similar to Sunday in the United States, Friday is a day for families to gather and enjoy some excellent couscous. Couscous is actually made usually from a coarse semolina (durum wheat).
I wanted to try to make the couscous from scratch and it was very easy and turned out excellent. We enjoyed just a plain butter couscous with our lamb tagine but often the couscous is made in a couscousier where meat and vegetable are cooked, flavor the couscous and then enjoyed on top. However you enjoy your couscous, it is really easy to make from scratch. Enjoy!
- 2-3 cups coarse semolina
- ½ cup fine semolina or all purpose flour
- 2 Tablespoons olive oil
- 2 Tablespoons butter cut up into little pieces
- Start by spreading the coarse semolina in a large flat bowl.
- Add a handful of flour and mix together
- Slowly add water a bit at a time start with ¼ cup and add as needed.
- Rub your hands back and forth to combine everything together and little grains form.
- continue until you have a plate full of grains.
- You can run then through a sieve if you want to get a consistent grain.
- In a couscousier boil water
- Add the couscous into the steamer basket and cook uncovered for 20 minutes
- Add some olive oil and using your hands run it through the grains so there are no clumps.
- Add in the butter and steam uncovered for another 10 minutes
- Add a touch of salt if desired and fluff with fork.
- Serve with your main dish.