Revisiting Ancient Moroccan Couscous: A Medieval Recipe Unearthed

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As we travel back in time to medieval Morocco, it’s hard not to feel a sense of excitement and curiosity. What did ancient cuisines look like? How did people cook and prepare food without the aid of modern appliances or ingredients? In this article, we’re going to revisit an ancient recipe for couscous that has been unearthed in Arabic manuscripts from the 13th century. This precious find offers us a glimpse into the culinary traditions of our ancestors and reminds us that many of our favorite North African dishes have deep historical roots.

Introduction

The recipe, penned in Arabic script, comes from ‘The Kitab al-Tabikh’ or ‘Book of Dishes’, an Egyptian manuscript dating back to the 13th century. It describes the preparation of a dish that closely resembles our modern couscous but with subtle differences reflecting the era and region in which it was prepared. This ancient recipe offers us a unique opportunity to explore the culinary heritage of medieval Morocco and North Africa, where the Almohad Caliphate ruled supreme.

History

In the 13th century, North Africa was under the rule of the Almohad Caliphate. Scholars and artisans from across the Islamic world flocked to the thriving cities of Marrakech, Fes, and Tunis, bringing with them new ideas, technologies, and culinary influences. It is believed that this couscous recipe was one such innovation, born out of the cross-cultural exchange and creativity that characterized this era.

Ingredients (serves 4)

• 1 kg medium-grain semolina
• 800 g bone-in lamb shoulder
• 3 medium carrots, peeled and chopped
• 3 medium courgettes, sliced
• 2 medium turnips, peeled and chopped
• 400 g canned chickpeas, drained and rinsed
• 2 large tomatoes, diced
• 1 large onion, chopped
• 4 tbsp olive oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and black pepper, to taste
• Fresh coriander, a small bunch, chopped
• 1 cup dried apricots (optional)
• ½ cup almonds (optional)

Step-by-Step Instructions

Prep time: 30 minutes | Cook time: 1 hour 30 minutes | Difficulty: Medium

1. Grind the semolina: using a mortar and pestle, or a food processor if available, grind the semolina until it resembles couscous. The texture should be coarse but consistent. Be patient, as this process may take around 10-15 minutes.
2. Brown the lamb: heat olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total. Remove and set aside, allowing it to rest before returning it to the dish.
3. Fry the vegetables: in the same pot, fry the chopped onion until soft and golden, about 5 minutes. Add the carrots, courgettes, turnips, apricots (if using), and almonds (if using), and cook for a further 10 minutes, stirring occasionally to prevent burning.
4. Add the spices: stir in the coriander, cumin, and cinnamon until fragrant. Return the lamb to the pot along with 2 litres of water. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 30 minutes.
5. Cook the couscous: gradually add the ground semolina to the simmering broth, stirring constantly to prevent lumps. Cook for about 30 minutes until the semolina has absorbed most of the liquid and softened. Stir occasionally to ensure even cooking.
6. Add the chickpeas: after 30 minutes, add the drained and rinsed chickpeas. Cook for a further 20 minutes, or until the chickpeas are heated through.
7. Season and serve: taste the broth and adjust seasoning with salt and pepper. Stir in chopped fresh coriander just before serving. Serve hot, garnished with additional coriander if desired.

Tips for Success

As in modern couscous recipes, the key to success is patience. Allow the semolina to absorb the liquid gradually and resist the urge to stir constantly. The dish should be flavorful but not overly spiced — a balance that will please both ancient and modern palates.

Variations

In medieval Morocco, couscous was often served with a sweet element such as dried fruits or honeyed nuts. These ingredients can be added to the dish as options if you prefer a more complex flavor profile. Feel free to experiment with different spices and herbs to create your own unique variations.

Serving and Presentation

Serve this ancient cousin of our beloved couscous in a large communal dish, garnished with fresh coriander. This recipe was likely meant for special occasions and celebrations, so savor each bite as a tribute to the culinary past that has brought us here today.

Conclusion

In revisiting this medieval Moroccan couscous recipe, we not only pay homage to our ancestors but also remind ourselves of the rich cultural heritage that has shaped our cuisine. Try this dish for a unique and delicious experience that connects us to our roots. As you take your first bite, imagine the bustling streets of Marrakech, the aroma of spices wafting through the air, and the warmth of community shared around a table.