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Moroccan Couscous with Vegetables & Meat
Course: MainCuisine: moroccan, north afircaDifficulty: MediumServings
5
servingsPrep time
30
minutesCooking time
1
hourCalories
700
kcalIngredients
For the couscous:
500 g (about 3 cups) medium-grain couscous
2 tbsp olive oil or vegetable oil
1 tsp salt
500 ml (2 cups) warm water
- For the meat & broth (choose lamb, beef, or chicken):
1 kg lamb or beef (on the bone if possible) OR 1 whole chicken cut into pieces
3 tbsp olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp ground ginger
1 tsp turmeric (or saffron threads if available)
1 tsp ground black pepper
1 tsp paprika
Salt to taste
- Vegetables (traditional mix):
3 carrots, cut lengthwise
2 zucchini, cut lengthwise
2 turnips, quartered
2 potatoes, cut in halves
2 tomatoes, peeled & chopped (or grated)
1 small cabbage, quartered (optional)
1 cup pumpkin or squash (optional, traditional in Morocco)
1 cup cooked chickpeas (soaked overnight or canned, drained)
Fresh coriander (cilantro) & parsley (small bunch tied together)
- Garnish:
A handful of raisins, soaked in warm water (optional, for sweetness)
Harissa paste (served on the side for spice)
Directions
- Prepare the broth & meat:
In a large pot, heat 3 tbsp oil.
Add chopped onion, garlic, and meat. Sear for 5 minutes.
Add ginger, turmeric, pepper, paprika, and salt. Stir well.
Add chopped tomatoes and 1.5 liters (about 6 cups) of water.
Add the herb bundle (parsley + coriander).
Bring to a boil, then reduce to medium heat. Simmer 45 minutes (lamb/beef) or 25 minutes (chicken). - Add vegetables :
First add hard vegetables: carrots, turnips, potatoes. Cook 20 min.
Then add zucchini, cabbage, pumpkin, chickpeas. Cook another 20 min until all are tender. - Steam the couscous (traditional way):
Place couscous in a large bowl. Drizzle 2 tbsp oil and rub grains between hands.
Add 1 cup warm salted water. Let it absorb 5 min.
Place couscous in a couscoussier (steamer) above the pot of broth. Steam 20 min.
Return to bowl, break clumps with fork or hands, sprinkle another ½ cup water. Steam again 20 min.
Repeat once more (total 3 steamings) until fluffy.
If you don’t have a steamer → pour 2 cups boiling salted water over couscous, cover, let sit 10 min, fluff with fork. - Assemble & serve:
Place couscous on a large serving dish, shaping it into a dome.
Make a well in the center, place the meat.
Arrange vegetables neatly around couscous.
Pour some broth on top to moisten, serve extra broth in a bowl.
Garnish with chickpeas, raisins, and a spoon of harissa on the side.
Notes
- Couscous steaming vs. quick method: Traditional Moroccan couscous is steamed 2–3 times, which makes it extra light and fluffy.
If you don’t have a couscous’s (steamer pot), you can use the quick absorption method (pouring boiling water over couscous, covering, and fluffing with a fork). - Choice of meat: Lamb is most traditional, giving a rich flavor.
Chicken is lighter and cooks faster.
Beef works too, but cook longer for tenderness. - Vegetable order matters: Add harder vegetables (carrots, potatoes, turnips) first so they have time to soften.
Add softer ones (zucchini, pumpkin, cabbage) later so they don’t fall apart. - Spices: Moroccan couscous is not spicy by default—flavors are warm (ginger, turmeric, saffron, cinnamon sometimes).
Harissa (chili paste) is served on the side for those who want heat. - Serving Notes : Serve couscous on a large communal platter (traditional) with meat in the center and vegetables arranged neatly on top.
Keep extra broth in a bowl on the side so everyone can moisten their portion.
Garnish with raisins, caramelized onions, or chickpeas for authentic touch.
Nutrition Facts
5 servings per container
- Amount Per ServingCalories700
- % Daily Value *
- Total Fat
20g
31%
- Saturated Fat 8g 40%
- Cholesterol 80mg 27%
- Sodium 800mg 34%
- Total Carbohydrate
89g
30%
- Dietary Fiber 12g 48%
- Sugars 10g
- Protein 32g 64%
- Biotin 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
