Recettes Morocco

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How to Cook Couscous

How to prepare instant couscous: boiling water or stock poured over, covered, left to steam, then fluffed. This is a technique page for a staple ingredient rather than a recipe for a dish, and it is filed as such. Couscous is North African, specifically Berber in origin, and it is a staple across Morocco, Algeria, Tunisia and Libya. Its status was recognised by UNESCO in 2020, when the knowledge and practices around couscous were inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in a joint submission by Algeria, Mauritania, Morocco and Tunisia. It is not a grain, despite looking like one. Couscous is pasta, durum wheat semolina moistened, rolled into tiny granules and dried. Three sizes are common: Moroccan, the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest. The traditional method has nothing to do with pouring boiling water on. Couscous is steamed, usually more than once, in the upper chamber of a couscoussier over a stew whose vapours flavour it as it cooks. That is how it is made for a proper meal in North Africa and the results are much lighter. Almost all couscous sold in supermarkets is pre-steamed and dried, which is why the rehydration method here works.

20 minEasyMorocco

Recette de FoodChef · Africook

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Bessara (Moroccan Fava Bean Purée)

Bessara is dried split fava beans cooked soft with garlic and olive oil, then puréed and seasoned with cumin and paprika. It is street food across Morocco, most strongly associated with the north, and it is eaten for breakfast as often as for anything else. Its consistency is not fixed, and that is a feature rather than a vagueness. Made thick, it is a dip eaten from a shared plate with Moroccan bread. Made looser, it is a soup served in individual bowls, which is how street vendors serve it on cold mornings. The same pot produces both, depending on how much of the cooking liquid goes back in. Traditionally the beans were cooked for hours until they collapsed entirely and then passed through a food mill. A blender does the same job in seconds and gives a smoother result, which is what most cooks now use, and the source is right that nothing is lost by it. The condiments are not optional garnish. Bessara is served with olive oil, cumin, salt and cayenne or harissa on the side, and each person seasons their own bowl. The purée itself is deliberately mild, which only makes sense once you know that. Note that the same dish appears elsewhere spelt bissara; they are one thing. Some cooks make it with dried split peas in place of some or all of the fava beans, which gives a lighter texture and a greener colour but changes nothing about the method or the seasoning.

1 hr 30 minEasyMorocco

Recette de Deborah · Africook

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Seffa Medfouna (Moroccan Buried Chicken with Sweet Vermicelli)

Seffa medfouna is saffron chicken hidden inside a mound of steamed, sweetened vermicelli, dusted with cinnamon, icing sugar and ground fried almonds. Medfouna means buried, and the concealment is the whole presentation. **It is finished with a cup of ground almonds, which the title gives no indication of.** It is the clearest example on this site of the Moroccan savoury-sweet axis. Saffron chicken cooked with ginger, turmeric and pepper is buried under vermicelli that has been sweetened with butter and icing sugar, studded with raisins, and decorated with cinnamon and almonds. Neither element is subtle, and the point is that they arrive in the same mouthful. This is the same tradition as pastilla, and it reflects the Andalusian and Arab influence that runs through Moroccan festive cooking. Seffa on its own is the sweetened steamed vermicelli or couscous, served as a dish in its own right. Medfouna is the version with meat concealed inside. The vermicelli is steamed four times. That is not an exaggeration in the method, repeated steaming with resting in between is what makes it light rather than claggy, and it is the same principle as double-steamed couscous. It is a dish for a table with several courses on it, not a weeknight.

3 hr 15 minHardMorocco

Recette de Blessing · Africook

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Moroccan Couscous Salad

This is couscous with roasted vegetables, chickpeas, raisins and almonds, dressed with lemon, cumin and olive oil. It is a salad in the sense of being served at room temperature rather than a leafy one: the couscous is the bulk of it and the vegetables are folded through. Couscous was first made by the Amazigh people of North Africa, who worked out how to turn wheat into fine granules, and it remains a staple across Morocco, Algeria, Tunisia and Libya. Moroccan couscous is the smallest of the common grades, finer than Israeli or Lebanese couscous, and it is what this recipe uses. The technique is absorption rather than steaming. Hot broth is poured over the dry couscous, which has been tossed with olive oil and turmeric, and it is covered and left for five minutes. The raisins go in during that time so the residual heat plumps them. Traditional Moroccan couscous is steamed repeatedly in a couscoussier, which produces a lighter grain; this is the quick domestic method. The vegetables are roasted separately and folded in, which keeps them caramelised rather than steamed into the grain.

50 minEasyMorocco · Moroccan

Recette de Debby · Africook

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Recettes Morocco

How to Cook Couscous

Bessara (Moroccan Fava Bean Purée)

Seffa Medfouna (Moroccan Buried Chicken with Sweet Vermicelli)

Moroccan Couscous Salad

Maakouda (Moroccan Potato Cakes)

Moroccan Mint Tea

Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)