Couscous: The Heart of Moroccan Cuisine
Origins of Couscous
Couscous dates back to the Berbers of North Africa and has been a staple in Moroccan households for centuries. It’s made from tiny steamed granules of semolina wheat, and though it may look simple, the preparation process is deeply rooted in tradition.
In Moroccan culture, Friday lunch is often centered around a large dish of couscous shared by the whole family after prayer — making it a symbol of unity and hospitality.
What’s in Traditional Moroccan Couscous?
The beauty of couscous lies in its versatility, but a classic Moroccan version often includes:
Couscous grains: Steamed multiple times to achieve a fluffy, light texture.
Vegetables: Carrots, zucchini, pumpkin, potatoes, cabbage, and chickpeas — all simmered in a flavorful broth.Meat: Lamb or chicken are the most common, sometimes both.
Spices: Cumin, turmeric, saffron, ginger, and cinnamon add depth to the broth.
Topping: Often garnished with caramelized onions and raisins (called tfaya), which give it a sweet contrast.
Couscous as a Social Dish
Traditionally, couscous is served on a large communal platter, with everyone eating together using bread or spoons. It’s a dish that brings people together during holidays, family gatherings, and religious celebrations like Eid.
Couscous Around the World
Today, couscous is appreciated internationally and served in many fusion cuisines. Instant couscous has made it convenient to prepare, but the traditional steamed version remains unmatched in flavor and texture.
Conclusion
Couscous is a beloved Moroccan treasure — comforting, nourishing, and full of flavor. Whether served with tender meat and vegetables or sweet raisins and onions, it’s a dish that captures the warmth and richness of Moroccan hospitality.