Morocco

Moroccan Couscous

Name: Moroccan Couscous
Yield: 4 servings
Cuisine: Morocco cuisine
Ingredients: box (10 ounces) quick-cooking couscous 1; chicken broth 2.8 cups; freshly-squeezed lemon juice 0.3 cup; hot pepper paste 2 tbsp; salt 1.5 tsp; freshly-ground coriander 1.5 tsp; freshly-ground cumin 0.3 tsp; Olive oil As needed; preserved lemon wedges 4; bay leaves 2

A recipe for Moroccan Couscous from Wikibooks Cookbook.

4 servings · Easy

In Morocco couscous is steamed semolina served as the centre of the Friday meal, arriving on a platter under a stew of vegetables and meat, with the broth poured over at the table. It is a slow dish meant to sit alongside conversation rather than to be hurried, and the grain is loosened by hand in small handfuls as it steams. Pressing it flat or using a spoon instead is where the texture turns pasty.

Ingredients

box (10 ounces) quick-cooking couscous1
chicken broth2.8 cups
freshly-squeezed lemon juice0.3 cup
hot pepper paste2 tbsp
salt1.5 tsp
freshly-ground coriander1.5 tsp
freshly-ground cumin0.3 tsp
Olive oilAs needed
preserved lemon wedges4
bay leaves2

Directions

1
Combine liquids in a bowl. Set aside.
2
Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
3
Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
4
Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.