Traditional Moroccan Couscous Recipe & Cooking Method (Steamed the Authentic Way)

Have you ever tasted couscous so fluffy and fragrant it felt like a warm embrace from Moroccan tradition itself? Whether you’re craving comfort or looking for a quick weeknight dinner, this traditional Moroccan couscous recipe delivers both soul and simplicity. Steamed to perfection—three times, just like grandma used to do—it transforms humble semolina into a dish that’s light, nourishing, and endlessly versatile. Pair it with tender vegetables, spiced broth, or savory lamb, and you’ve got a meal that brings people together, one bite at a time. Ready to bring a little magic to your table? Let’s get started.

Ingredients:

• 500g medium-grain couscous
• 1 tsp salt
• 2–3 tbsp olive oil or neutral oil
• Water as needed
• 1 small cup butter or smen (fermented clarified butter) for serving (optional)

Equipment:

• Couscoussier: a two-part Moroccan steamer (bottom for broth, top for steaming couscous)
• A large wide bowl (called gsâa or jefna) for mixing the couscous between steamings

Step-by-Step Instructions: couscous recipe

Step 1 – Moistening the Couscous:

1. Place the dry couscous in a wide bowl.
2. Sprinkle it with about ½ cup of cold water and gently rub the grains between your fingers to separate them.
3. Add 1 tbsp oil and the salt, and continue rubbing until evenly moistened and clump-free.

Step 2 – First Steaming:

4. Transfer the couscous to the top part of the couscoussier.
5. Once the broth in the bottom pot is boiling (usually contains meat or vegetables), place the couscous on top.
6. Steam it for about 20 minutes, or until you see strong steam rising from the couscous surface.
7. Remove the couscous and return it to the bowl. Sprinkle with a little cold water and gently fluff it with a fork or your hands.

Step 3 – Second and Third Steamings:

8. Repeat the same steaming process two more times (total of 3 steamings), each time for about 15–20 minutes.
9. After each steaming, fluff and moisten the couscous again to keep it light and separate.

Final Step – Finishing Touch:

10. After the third steaming, mix in butter or smen and gently fluff again.
11. Serve in a wide dish, topped with vegetable or meat broth and garnishes.

Pro Tips:

• The key to perfect couscous is gentle fluffing and proper moisture between steamings.
• For a unique twist, you can add orange blossom water or a pinch of saffron at the end for aroma and flavor.

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