Couscous is the king of the Moroccan cuisine, it is attached to the people’s history, their culture, celebrations, their family gathering, it even has religious and symbolic meanings. The name Couscous came from the Berber word “kseksou” and is a well famous dish in North Africa, (Algeria, Tunis, Libya, and even in Egypt ) couscous is made from either wheat or barley semolina, a pretty complicated process in which women work for hours with their hands in a rolling process , to turn the fine wheat or barley into granules, finally it is dried and stored.
Bearing in mind that there are at least 10 types of couscous in Morocco only, we have presented the basic process of making the granules of couscous, and here we will present the preparation of the main couscous dish in the Moroccan cuisine (Couscous with vegetables and meat)
The preparation of the dish
Couscous is prepared by adding a bit of water and oil to it until it is wet enough, then couscous is put in a steamer, on top of the main pan which contains the meat oil spices, and seasonal vegetables with water; whine the underneath pot is boiling the couscous is cooked with the steam of it. Then it is moisturized with water, and oil every 20 minutes until it is well cooked parallel with the meat and the vegetables that are added gradually according to their necessary time of cooking.
It takes overall 2 hours for the couscous with vegetables to be prepared and cooked, then served in a dish and on top is the vegetables and meat. It is very delicious, rich, and complete, and does not need any side dish while served. Please wait for my video demonstration of the couscous preparation, it is a n amazing cooking course.