Moroccan couscous is a traditional dish made from small, steamed balls of semolina flour, typically served with a variety of vegetables and a flavorful broth or sauce. It is a staple food in Morocco and is often served as the centerpiece of a meal.
To make Moroccan couscous, the semolina flour is mixed with water and rolled into small balls, which are then steamed until they are tender. The couscous is then typically served with a variety of vegetables, such as carrots, onions, peas, and chickpeas, and a flavorful broth or sauce, such as a lamb or chicken broth. It can also be served with meat, such as lamb or chicken.
Moroccan couscous is often served with additional accompaniments, such as raisins, nuts, and spices, to add flavor and texture. It is a versatile dish that can be served as a main course or as a side dish, and can be enjoyed hot or cold.
How to prepare a fluffy Moroccan couscous like a Moroccan ? first you need;
1 cup couscous
1 1/2 cups water or broth
1 tablespoon butter or olive oil (optional)
salt to taste
To prepare the couscous, follow these steps:
Rinse the couscous in cold water, then drain it well. This helps to remove any excess starch and ensures that the couscous will be light and fluffy.
Place the couscous in a large saucepan or pot, and add the water or broth. If you are using butter or olive oil, add it to the pot at this point.
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the couscous simmer for about 5-10 minutes, or until the liquid is fully absorbed.
Remove the couscous from the heat, and let it sit covered for about 5 minutes. This will allow the couscous to steam and become more tender.
Fluff the couscous with a fork to separate the grains. If the couscous is still too firm, you can add a little more water or broth and let it sit for a few more minutes.
Serve the couscous hot, garnished with your choice of herbs, vegetables, or meat. Enjoy!
