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!
Did you know that Morocco exports more than 90,000 tons of date each year all around the world? If you would like to learn more about this beautiful country be sure to check out "Our Journey to Morocco" where you can get more delicious and authentic recipes.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
- 2-3 cups coarse semolina
- 1/2 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 1/4 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.