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Celebrating Couscous F: Uniting Divided Maghreb Countries

From the vibrant souks of Casablanca to the ancient medinas of Tunis and Algiers, one dish has long been a symbol of unity, cultural identity, and shared heritage across the divided Maghreb nations: couscous. This beloved staple has been a cornerstone of North African cuisine for over a millennium, tracing its roots back to the Berber people of the region. As we gather around the table to share in this grand feast, let us celebrate the power of food to bring us together and transcend borders.

History and Origins

Couscous has been a beloved part of North African cuisine for centuries, with each region developing its unique twist on this versatile dish. Moroccan couscous features seven vegetables and lamb, while Algerian couscous is spicier with merguez sausages. Tunisian couscous often includes fish or seafood, and coastal cities incorporate these ingredients into their recipes. Despite the divisions that separate us, our shared love for couscous remains a powerful bond.

As we celebrate Couscous F, let us take a moment to appreciate the rich cultural heritage that underlies this beloved dish. From the bustling markets of Marrakech to the quiet streets of Tunis, couscous has been a staple of Maghrebi cuisine for generations. Whether served with lamb, vegetables, or seafood, couscous remains a symbol of community and connection.

Ingredients (serves 18)

To bring together family and friends in the Maghreb spirit, we’ve put together a recipe that serves up to 18. Make it even grander by using larger portions of lamb and more vegetables as needed. The key is to use high-quality ingredients and to take your time when cooking this dish.

• 3 kg medium-grain couscous — not instant couscous if you can help it
• 6 kg bone-in lamb shoulder — cut into large chunks by your butcher
• 21 medium carrots — peeled and halved
• 21 medium courgettes — halved lengthways
• 14 medium turnips — peeled and quartered
• 800 g canned chickpeas — drained and rinsed
• 28 large tomatoes — quartered
• 14 large onions — finely chopped
• 14 tbsp olive oil
• 5 tsp ras el hanout
• 2.5 tsp ground coriander
• 2.5 tsp ground cumin
• 1.25 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh coriander — a large handful, chopped

Step-by-Step Instructions

Prep time: 45 minutes | Cook time: 3 hours | Difficulty: Medium

1. Brown the lamb: heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown on all sides, about 12 minutes total. Do not rush this step — the caramelisation creates the deep flavour base of the entire dish.
2. Build the broth: in the same pot, fry the onions until soft and golden, about 7 minutes. Add ras el hanout, coriander, cumin, and cinnamon, stirring for 30 seconds until fragrant. Return the lamb, add 4 litres of water, season generously with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
3. Add the vegetables in stages: after 1 hour of simmering, add the carrots and turnips — they need the most time. After another 45 minutes, add the tomatoes, courgettes, and chickpeas. Taste the broth and adjust seasoning.
4. Prepare the couscous: place couscous in a large bowl, drizzle with 10 tbsp olive oil and rub between your palms to coat each grain. Add 1 litre of warm salted water, stir, and leave to absorb 5 minutes. Rake with a fork to separate grains.
5. Steam the couscous: place couscous in the top of a large couscoussier and steam over the broth for 45 minutes. Remove, break up any clumps with a fork, add a knob of butter, and return to steam a further 15 minutes until perfectly fluffy.

Tips for Success

The difference between good couscous and great couscous usually comes down to a few small details that experienced cooks know by instinct. Here are our top tips for achieving the perfect couscous:

• Never stir couscous while it steams — lift and fluff gently with a fork only after removing from heat
• If grains are clumping, add a tiny drizzle of olive oil and work it in with your fingertips
• The broth should be fragrant and slightly reduced — if it tastes thin, simmer uncovered 10 minutes before serving
• For Ramadan: make a double batch of broth — it reheats beautifully and improves overnight
• Leftovers keep 3 days in the fridge; store couscous and broth separately

Regional Variations

Each Maghrebi country has its own take on Couscous F. Algeria’s version often adds merguez sausages, while Tunisia frequently includes fish or seafood. Feel free to incorporate your personal twist — the key is sharing this celebration of our shared heritage.

Serving and Presentation

Serve the couscous mounded in large communal dishes with the vegetables arranged on top, and the lamb pieces nestled in the centre. Ladle the broth into separate bowls for guests to pour over as they like. Scatter fresh coriander over the top. Harissa on the side is non-negotiable.

Conclusion

Couscous F is a celebration of our shared heritage, transcending borders and uniting us in a communal feast that showcases the rich diversity and unity of Maghrebi culture. Share this recipe with loved ones near and far, and join us in celebrating couscous as a symbol of peace and connection.