how to cook Moroccan couscous?

 Couscous is a famous meal in Morocco. We are cooking on Friday for lunch. This is a habit for Moroccan Muslims. couscous is a colorful dish made with perfectly cooked couscous topped with lamb.

Moroccan CousCous recipes

If you ask any Moroccan what the nation’s most popular dish is, they will likely tell you couscous. This traditional meal is served every Friday as a ritual for families to gather and pray together.

Here’s what you’ll need: water olive oil  

• olive oil

• lamb shank or shoulder, cut into chunks

• salt

• pepper

• ground ginger

• saffron bloomed

• paprika

• yellow onion, diced

• carrot, cubed or half a butternut squash chopped into large chunks

• small eggplant, chopped into large chunks

• zucchini, chopped into large chunks

• turnip, parsnip, or daikon, chopped into large chunks

• parsley, minced

• cilantro, minced

• can of tomato sauce

• water

• pepper flakes or jalapeño pepper

• canned garbanzo beans drained

You can omit the meat for a vegetarian version but do try to include the full variety of vegetables below, even ones you don’t like very much. They all work together to provide a rich, unique flavor to the broth. And who knows, you may just find that veggies you normally avoid actually taste quite nice when stewed this way.  If you’ve ever had couscous before you know how special the texture can be. When done correctly, each morsel feels light and airy in your mouth.