• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Morocco

    Moroccan Couscous

    May 18, 2017 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    Moroccan couscous

    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!

    Moroccan couscous

    Wondering what to serve with your Moroccan couscous?  Be sure to try this amazing tagine recipe, Lamb with apricots, prunes and honey.

    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!

    Print Pin
    5 from 3 votes

    Moroccan Couscous

    Course Side Dish
    Cuisine Moroccan
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6
    Calories 326kcal
    Author International Cuisine

    Ingredients

    • 2-3 cups coarse semolina
    • 1/2 cup fine semolina or all purpose flour
    • water
    • 2 Tablespoons olive oil
    • 2 Tablespoons butter cut up into little pieces

    Instructions

    • 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.

    Nutrition

    Calories: 326kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 130mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Calcium: 12mg | Iron: 3mg

     

    More Morocco

    • Moroccan Orange Salad
    • Moroccan Pastilla (Savory Chicken Pastry with Nuts)
    • Moroccan Tagine (Lamb with prunes, apricots and honey)
    • Moroccan Doughnuts (Sfenj)
    • Facebook
    • Twitter

    Filed Under: Morocco, Recipes, Side Dish, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved