Moroccan Chicken and Vegetable Couscous

For Moroccans, couscous is the sacred Friday dish. The whole family gathers around one big shared platter, and everyone eats from the spot in front of them. Rolling the grains by hand and steaming them more than once is exactly what sets an ordinary couscous apart from one that melts in your mouth.

Don’t rush this dish. The vegetables go in stage by stage, depending on how long each one needs to cook, and the grains are steamed three times, moistened and fluffed between each round. The result is worth every minute.

Moroccan Chicken and Vegetable Couscous

Traditional Moroccan couscous: fluffy semolina grains steamed over a spiced chicken and vegetable broth, served on Fridays and for special occasions.

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مدة التحضير 40 minutes mins

مدة الطهي 1 hour hr 30 minutes mins

الوقت الكلي 2 hours hrs 10 minutes mins

عدد الحصص: 6 people

Ingredients Method Notes

المقادير

  

• 1 kg medium couscous
• 1 chicken, cut into pieces
• 3 onions, sliced
• Red pumpkin (squash), cut into chunks
• Carrots, turnips and zucchini
• 2 tomatoes, grated
• Soaked chickpeas
• 1 spoon each of turmeric and ginger
• A few saffron threads, salt and pepper
• Olive oil and butter (smen)
• Cilantro and parsley

Method

 

1. In the bottom of the couscoussier, brown the chicken with the onions, spices, tomatoes, oil and a little water.
2. Add the water, chickpeas, cilantro and parsley, then let the broth come to a boil.
3. Moisten the couscous with water, salt and a drizzle of oil, fluff it with your hands, then place it in the top of the couscoussier to steam.
4. Once the steam rises through the grains, take them out, fluff them with a little water, then repeat the steaming two or three times until they are cooked and light.
5. Add the vegetables to the broth according to their cooking time (the firmer ones first, the tender ones later) so they cook through without falling apart.
6. Spoon the couscous onto a wide platter, arrange the chicken and vegetables on top, then ladle over the broth. Serve hot.

ملاحظات

Steaming the grains several times while fluffing them is the secret to a successful couscous.
Stir a spoonful of smen into the grains after the final steaming for a richer flavor.
Serve a little extra broth on the side for anyone who likes their couscous nice and moist.

FAQ

How many times should couscous be steamed?

Usually three times, moistening and fluffing the grains between each round of steaming.

Can I use instant couscous?

Yes, to save time, but traditional steaming gives you lighter, far tastier grains.

What are the seven vegetables in couscous?

They vary by region, but typically include carrots, turnips, zucchini, pumpkin, squash, cabbage and chickpeas.

Photo: Wikimedia Commons — CC BY-SA