Couscous
Moroccan couscous, a cherished culinary treasure, is much more than just a dish; it is a symbol of tradition, hospitality, and family gatherings. Known as the national dish of Morocco, couscous is a versatile and flavorful meal that brings together tender grains of steamed semolina, a medley of vibrant vegetables, succulent meat, and fragrant spices. Typically prepared on Fridays as a sign of blessing, Moroccan couscous is a true reflection of the country's rich cultural heritage and culinary expertise. Whether enjoyed during festive celebrations or shared among loved ones, this iconic dish represents unity, warmth, and the essence of Moroccan cuisine.
In Morocco, we use a special pot to make couscous. It's designed for steaming the couscous grains perfectly (we put couscous grains in the top part of the pot which called in Morocco "Kaskas"). Here's a look at how it's constructed:
- Mix the couscous grains with two cups of cold water and half a cup of olive oil, then set the mixture aside.
- Fry 2 onions sliced into strips in a little oil inside the pot, then add the meat, spices, butter or ghee, crushed tomatoes, and one and a half liter of water.
- Stir the ingredients, cover the pot, and leave it on medium heat for 40 minutes.
- Add the carrots, turnips, and cabbage.
- Then place the couscous in its steamer ("Kaskas") and let it steam for half an hour, then remove the pot from the heat.
- Mix the couscous with two cups of cold water, a pinch of salt, and a tablespoon of olive oil.
- Add the remaining vegetables to the pot and let them steam for 25 minutes.
- Fry the remaining two onions in a little olive oil, then add the spices and raisins.
- Stir the ingredients until the onions soften, then place the couscous on a serving dish and garnish it with the onion and raisin mixture.
