02/04/2025
Morocco and couscous go hand in hand—couscous is a cornerstone of Moroccan cuisine and culture. In Morocco, it’s more than just a dish; it’s a tradition, often enjoyed during family gatherings, celebrations, or on Fridays after prayers. The classic Moroccan way involves steaming couscous in a couscoussière (a special two-part pot) over a simmering stew, letting it absorb all those rich flavors.
A popular Moroccan dish is couscous with seven vegetables—think carrots, zucchini, turnips, cabbage, pumpkin, tomatoes, and chickpeas—slow-cooked with spices like saffron, ginger, and cinnamon. It’s usually topped with tender lamb, chicken, or beef, and sometimes served with a side of harissa for a spicy kick. Tfaya, a sweet caramelized onion and raisin topping, is another favorite twist, especially with couscous royale.
Moroccans take pride in the process—hand-rolling couscous was historically a labor of love, though today most use the pre-made stuff. It’s all about balance: the fluffy grains paired with hearty, aromatic broths. If you’re curious about trying it, I could hunt down a recipe or tell you more about its cultural roots—just say the word!
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