The story of couscous is as rich and ancient as the North African landscapes from which it hails. This humble grain, made from steamed semolina, has been a staple food for centuries, deeply woven into the culinary and cultural fabric of countries like Morocco, Algeria, Tunisia, and Libya. Its origins can be traced back to the Berber people, indigenous to North Africa, who are believed to have first developed couscous as early as the 11th century. Originally, the preparation of couscous was a laborious, communal effort, with women gathering to roll the tiny grains by hand, a practice that highlights its significance as more than just a meal, but a social ritual.
Couscous gained prominence and spread beyond North Africa through various historical avenues. With the expansion of trade routes and empires, it traveled across the Sahara, into the Middle East, and eventually made its way to Europe, particularly France, through colonial ties. In many cultures, couscous became synonymous with hospitality and celebration. It’s often served during religious holidays, family gatherings, and special occasions, symbolizing togetherness and abundance. The way it’s prepared and served can vary greatly from region to region, with each community adding its unique touch to this versatile dish.
The traditional method of making couscous involves steaming it multiple times over a simmering stew, allowing the grains to absorb the fragrant vapors and flavors. This process, known as “tfaya” in some regions, results in light, fluffy, and separate grains that are a delight to eat. The accompanying stews are typically rich with vegetables, meats (such as lamb, beef, or chicken), and a complex blend of aromatic spices like turmeric, ginger, cumin, and saffron. The art of balancing these flavors and achieving the perfect texture of the couscous is passed down through generations, making each pot of couscous a testament to culinary heritage.
Beyond its culinary appeal, couscous holds a symbolic value. It represents sustenance, community, and the comforting warmth of home. For many in the diaspora, a plate of couscous can evoke powerful memories of childhood and family traditions. It’s a dish that connects people to their roots, offering a taste of history and a link to a vibrant cultural identity. In recent years, couscous has also found its way into international cuisine, celebrated for its healthy properties and its ability to absorb a myriad of flavors, making it a beloved ingredient for chefs and home cooks worldwide.
Moroccan Couscous with Seven Vegetables: A Culinary Journey
This recipe will guide you through creating a classic Moroccan couscous dish, often served on Fridays or for special occasions. It’s a flavorful and aromatic one-pot meal, perfect for sharing.
Ingredients:
- For the Couscous:
- 2 cups medium-grain couscous
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1.5 cups hot water (or vegetable broth)
- For the Stew (Tagine):
- 1.5 lbs lamb or beef, cut into 2-inch pieces (or chicken thighs/drumsticks)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon saffron threads, crushed (optional, but recommended)
- Pinch of cayenne pepper (optional, for a little heat)
- 1 (14.5 ounce) can crushed tomatoes (or 2-3 fresh tomatoes, chopped)
- 6 cups water (or vegetable/chicken broth)
- 1 cup cooked chickpeas (canned, rinsed)
- Vegetables (choose 7 from this list, or adapt to your preference):
- 2 carrots, peeled and cut into large chunks
- 2 zucchini, cut into large chunks
- 1 cup pumpkin or butternut squash, peeled and cut into large chunks
- 2 turnips, peeled and quartered
- 1 cup green cabbage, cut into wedges
- 1 sweet potato, peeled and cut into large chunks
- 1 cup green beans, trimmed
- 2-3 small potatoes, peeled and halved
- Small bunch of fresh cilantro and parsley, tied together (bouquet garni)
- Salt to taste
Equipment:
- Couscoussier (a special steamer pot for couscous, highly recommended) or a large pot with a steamer basket
- Large pot or Dutch oven
Instructions:
Step 1: Prepare the Meat and Aromatic Base
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb or beef pieces and brown them on all sides. This adds depth of flavor. Remove the meat and set aside.
Once the meat is browned, add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ginger, turmeric, cumin, black pepper, saffron (if using), and cayenne pepper (if using). Cook for another minute until fragrant, allowing the spices to bloom.
Once the meat is browned, add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ginger, turmeric, cumin, black pepper, saffron (if using), and cayenne pepper (if using). Cook for another minute until fragrant, allowing the spices to bloom.
Step 2: Simmer the Stew Base
Return the browned meat to the pot. Add the crushed tomatoes and 6 cups of water or broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour (for lamb/beef) or 30 minutes (for chicken) to tenderize the meat and develop flavors.
Step 3: Prepare the Couscous (First Steaming)
While the stew simmers, prepare the couscous. In a large bowl, combine the couscous grains, 1 tablespoon of olive oil, and 1 teaspoon of salt. Use your fingertips to gently rub the oil into the couscous, ensuring each grain is lightly coated. This prevents clumping.
Set up your couscoussier. The bottom pot will contain the simmering stew. Place the couscous in the top steamer basket of the couscoussier. Make sure the holes are not blocked. Place the steamer basket over the simmering stew, cover, and steam for 15-20 minutes.
Step 4: Add Vegetables to the Stew
After the meat has simmered for its initial time, add the harder vegetables first (carrots, pumpkin/squash, turnips, sweet potato, potatoes, cabbage). Continue to simmer for another 15-20 minutes, or until these vegetables are starting to tenderize. Add the bouquet garni (cilantro and parsley tied together) and the chickpeas.
Step 5: “Work” the Couscous (Second Steaming)
Carefully remove the couscous from the steamer and transfer it back to the large bowl. Pour 1.5 cups of hot water (or broth) over the couscous. Using a fork, fluff the grains and let them absorb the liquid for about 5 minutes. Then, using your hands (once cool enough to touch), gently break up any clumps, rubbing the grains between your palms to ensure they are light and separate.
Now, return the fluffed couscous to the steamer basket and place it back over the simmering stew. Cover and steam for another 15-20 minutes.
Step 6: Finish the Stew and Couscous
After the second steaming of the couscous, add the quicker-cooking vegetables (like zucchini and green beans) to the stew. Continue to simmer for 10-15 minutes, or until all the vegetables are tender but not mushy. Remove the bouquet garni. Taste the stew and adjust salt as needed.
The steamed couscous should now be light and fluffy. Transfer it to a large serving platter, known as a “tagra” or “gsaa.” Make a well in the center of the couscous mound.