Couscous

10 Delicious Couscous Recipes: From Classic to Creative

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Craving a flavorful and versatile dish? Look no further than couscous! This delicious grain is incredibly easy to prepare and can be transformed into a myriad of recipes, from light and refreshing salads to hearty and satisfying main courses. Whether you’re a seasoned couscous connoisseur or just starting to explore its culinary possibilities, this collection of 10 delicious couscous recipes, ranging from classic preparations to more creative twists, will inspire you to make couscous a regular staple in your kitchen. Get ready to discover the amazing world of couscous!

Easy and Flavorful Vegetable Couscous

This recipe provides a simple and healthy way to enjoy couscous with fresh vegetables. It’s a quick weeknight meal that’s packed with flavor.

Ingredients

  • 1 pack Health Grains Couscous Mix
  • 1/3 cup Carrots (diced)
  • 1/3 cup Frozen peas
  • 1/3 cup Red bell pepper (diced)
  • 2 tbsp Extra virgin olive oil
  • 1 1/4 cup Water

Instructions

  1. Gather your ingredients. Having everything prepared beforehand will make the cooking process smoother.

  2. Sauté the carrots. Heat the olive oil in a pan over medium heat. Add the diced carrots and sauté for 2-3 minutes, stirring frequently.

  3. Cook the bell peppers. Add the diced red bell pepper to the pan and cook for 5 minutes, covered. Stir occasionally.

  4. Boil the water. Add 1 1/4 cups of water to the pan and bring it to a boil.

  5. Combine couscous and peas. Turn off the heat, add the couscous and frozen peas to the pan, and cover. Let it sit for 5 minutes to allow the couscous to absorb the liquid and the peas to thaw.

  6. Fluff and serve. After 5 minutes, fluff the couscous with a fork. Serve warm and enjoy!

Authentic Moroccan Couscous

This recipe guides you through the steps of creating a delicious and traditional Moroccan couscous dish. It emphasizes the use of fresh ingredients and aromatic spices to achieve a rich and flavorful experience.

Ingredients

For the Meat and Vegetables:

  • 1 large onion, chopped
  • 4 tomatoes
  • 1 bunch cilantro
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric
  • 1 tablespoon ginger
  • 1 teaspoon clarified butter
  • 2.2 pounds chicken or meat (e.g., lamb, beef)
  • 4 white turnips
  • 4 carrots
  • 4 yellow turnips
  • 4 peeled turnips (specify type, e.g., rutabaga)
  • 1.1 pounds pumpkin
  • 1/2 cup oil

For the Couscous:

  • 2.2 pounds couscous or semolina mix

Instructions

  1. Prepare the Meat and Vegetables: In a pressure cooker or large pot, thoroughly wash the meat and place it inside. Add the chopped onion, tomatoes, all the spices (black pepper, turmeric, ginger), cilantro, half a cup of oil, and clarified butter. Sauté these ingredients until fragrant. Then, add enough water to cover the meat and vegetables, and bring to a boil. Close the lid and allow to cook until the meat is tender. Towards the end of the cooking time, add the pumpkin and two grated tomatoes for a final touch of flavor and richness.

  2. Prepare the Couscous: Take the semolina mix (couscous) and drizzle a little oil over it to prevent sticking. Steam the couscous for the first time. Once the meat is cooked, remove it from the pot and set aside. Continue cooking the vegetables until tender. If the couscous seems too dry after the first steaming, add a little water and steam it two more times, ensuring it’s light and fluffy. Rinse the couscous well with water until the excess starch is removed, allowing the grains to separate. Finally, add the cooked tomatoes and pumpkin to the couscous for a final steaming, infusing the grains with their flavors.

  3. Serve and Enjoy: Arrange the cooked couscous on a large platter, top with the tender meat and flavorful vegetables. Serve hot and enjoy this authentic Moroccan couscous dish!

Classic Friday Couscous

This recipe guides you through making a delicious and authentic Friday couscous. Flavorful broth and perfectly steamed couscous are key to this dish. Follow these steps for a couscous that will have everyone asking for seconds!

Ingredients

For the Broth:

  • Chicken pieces
  • Diced onions
  • Chopped tomatoes
  • 1 bunch parsley
  • Spices (ginger, ground turmeric, saffron threads)
  • Extra black pepper
  • Oil
  • Salt
  • Carrots
  • Varieties of turnips
  • Red and green squash
  • 1 piece cabbage
  • Hot pepper (to taste)
  • 1 bunch cilantro and parsley
  • Chickpeas

For the Couscous:

  • About 2 1/4 pounds of coarse semolina
  • Oil
  • Salted water
  • Clarified butter (for the broth)
  • Olive oil

Instructions

  1. Build the Broth’s Foundation: Sauté the chicken with spices, oil, onions, and tomatoes until fragrant. This step creates a rich and flavorful base for the couscous.

  2. First Vegetables: Add boiling water to the chicken mixture, then incorporate carrots, turnips, chickpeas, cabbage, cilantro, and parsley. Allow these vegetables to cook until tender.

  3. First Steaming: Mix the semolina with oil and steam it for the first time. This initial steaming helps to hydrate the couscous.

  4. Rest and Absorb: Remove the steamed semolina, sprinkle it with salted water, and let it cool, allowing it to absorb the water.

  5. Second Steaming: Steam the semolina for a second time, further developing its texture.

  6. Enhance the Broth: Return to the broth and add the remaining vegetables: red and green squash, and tied cilantro and parsley. Season with salt, black pepper, and a tablespoon of sugar. Let everything simmer on low heat.

  7. Third Steaming: Steam the semolina for the final time, ensuring it’s light and fluffy.

  8. Finishing Touches: Add clarified butter to the simmering broth for richness.

  9. Combine and Serve: Drizzle a little olive oil over the prepared semolina. Then, pour the flavorful broth over the couscous. Serve hot and enjoy!

Flavorful Shrimp Curry Couscous

This recipe provides a simple and delicious way to prepare a flavorful shrimp curry couscous. It emphasizes the use of fresh ingredients and customizable spices to cater to your individual taste preferences. This dish is quick to make, perfect for a weeknight meal, and easily adaptable to different levels of spice tolerance.

Ingredients

  • 1 1/2 cups couscous (about 320 grams)
  • 1 large onion
  • 10 1/2 ounces peeled Argentine shrimp (about 300 grams)
  • Curry powder, to taste
  • Paprika, to taste
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste
  • Water, as needed
  • Chili pepper, to taste
  • Other spices (optional), as desired

Instructions

  1. Coarsely chop the onion.
  2. Sauté the chopped onion in olive oil in a large pot over medium heat until softened.
  3. Add the couscous to the pot along with a small amount of water (just enough to cover the couscous).
  4. While the couscous absorbs the water, stir in the curry powder, paprika, chili pepper, and any other desired spices. Taste and adjust seasoning as needed.
  5. Continue to monitor the couscous. If it absorbs all the water before it’s fully cooked, add a little more water, a bit at a time, until the couscous is tender.
  6. Once the couscous is cooked, add the shrimp to the pot. Cook the shrimp for just a few minutes, or until they turn pink and opaque, being careful not to overcook them. This will ensure they remain tender and juicy.
  7. Finally, adjust the seasoning with salt and pepper to your preference.

Moroccan Couscous with Tfaya and Vegetables

This recipe guides you through making a delicious and authentic Moroccan couscous dish featuring tender chicken, sweet and savory Tfaya, and a medley of vibrant vegetables.

Ingredients:

  • Chicken: 1/2 chicken
  • Onions: 3 onions (for chicken), 4 onions (for Tfaya)
  • Tomatoes: 2 tomatoes
  • Squash: 1 red squash or pumpkin, 1 green squash or zucchini
  • Turnip: 1 sweet turnip
  • Tfaya Ingredients: Raisins, Chickpeas, Cinnamon, Sugar (small amount)
  • Spices: Black pepper, Ginger, Turmeric, Paprika, Salt
  • Oils: Olive oil, Vegetable oil, 1 teaspoon clarified butter
  • Other: Small can of tomato paste, Couscous, Cilantro, Parsley

Instructions:

Step 1: Preparing the Chicken and Vegetables

In a large pot, combine the chopped onions (3) with the chicken pieces. Add the spices (black pepper, ginger, turmeric, paprika, and salt). Pour in olive oil and vegetable oil. Cook until the chicken is browned. Then, add water, the chopped tomatoes, and the vegetables (red squash/pumpkin, green squash/zucchini, and sweet turnip). Add the clarified butter and continue cooking until the vegetables and chicken are tender.

Step 2: Making the Tfaya

In a separate pot, caramelize the chopped onions (4) for the Tfaya. Add the raisins and cook until they plump up. Sprinkle in a little cinnamon and sugar. Add half a cup of water and simmer until the mixture thickens into a rich, sweet, and savory Tfaya.

Step 3: Preparing the Couscous

In a bowl, combine the couscous with a little salt and vegetable oil. Add enough boiling water to cover the couscous and let it rest for 15 minutes. Fluff with a fork. Steam the couscous in a couscous steamer (or a colander over simmering water) for about 10-15 minutes. Repeat this steaming process two more times for light and fluffy couscous.

Step 4: Assembling the Dish

Place the cooked couscous on a large serving platter. Pour the broth and vegetables from the chicken pot over the couscous. Arrange the chicken pieces in the center of the couscous. Top with the prepared Tfaya. Garnish with fresh cilantro and parsley.

Authentic Moroccan Couscous

This recipe guides you through the steps of preparing a traditional Moroccan couscous dish, featuring tender beef, a medley of vibrant vegetables, and fluffy semolina couscous. Follow along to create this flavorful and aromatic North African staple.

Ingredients:

  • Couscous: 2.2 pounds semolina couscous, 1/2 cup vegetable oil, 1 cup clarified butter
  • Beef: 2.2 pounds beef
  • Vegetables: 5 carrots, 5 small zucchinis, 5 white turnips, 1.1 pounds pumpkin, 3 onions, 1 head cabbage, 5 potatoes
  • Other: 1 cup soaked chickpeas, bunch cilantro, 2 green hot peppers
  • Spices & Seasoning: Salt to taste, 1 teaspoon black pepper, 1 tablespoon turmeric, 1 tablespoon ginger, 1 teaspoon saffron, Knorr seasoning
  • Oil: 1 cup vegetable oil and olive oil (combined)

Instructions:

  1. Prepare the Beef: In a pot over medium heat, brown the beef with the chickpeas, chopped onions, half of the spices (pepper, turmeric, ginger, saffron), and half of the combined vegetable and olive oil. Stir for two minutes, add 2 cups of water, cover, and simmer for half an hour.

  2. Prepare the Couscous: In a large bowl, combine the semolina with 1/2 cup of vegetable oil. Mix thoroughly with your hands until evenly distributed.

  3. Prepare the Vegetable Broth: In the bottom of a couscoussier (couscous pot), place the carrots, turnips, cabbage, the remaining spices, the remaining oil, cilantro, and green hot peppers. Add 8 1/2 cups of water and bring to a boil.

  4. First Steaming: Place the perforated part of the couscoussier on top of the boiling vegetables and add the semolina. Steam for 15 minutes.

  5. Moistening the Couscous: Transfer the steamed semolina to a bowl, sprinkle with approximately 1 cup of water, and gently separate the grains. Let it rest for two minutes to absorb the water.

  6. Combine Beef and Vegetables: Remove the cooked beef from its pot and set aside. Pour the remaining broth from the beef pot into the vegetable pot.

  7. Add Remaining Vegetables: Add the pumpkin, rinsed zucchinis, and potatoes to the vegetable broth. Simmer for two minutes, then add the Knorr seasoning and 1/2 cup of clarified butter.

  8. Steam Couscous Again: Return the semolina to the couscoussier and steam again, repeating the sprinkling and resting process at least three times, or until light and fluffy. After the final steaming, mix in the remaining clarified butter.

  9. Assemble the Dish: Spread the cooked couscous evenly on a serving platter. Arrange the beef in the center, and surround it with the cooked vegetables and chickpeas. Garnish with the green hot peppers and cilantro.

  10. Serve: Drizzle a moderate amount of broth over the couscous and serve the remaining broth in separate bowls for dipping or pouring over individual servings.

Moroccan Couscous with Seven Vegetables

This recipe guides you through preparing a flavorful and traditional Moroccan couscous dish featuring a rich blend of seven vegetables and tender beef.

Ingredients:

  • 2.2 pounds beef
  • 2.2 pounds medium-grain semolina
  • 5 carrots
  • 5 turnips
  • Chickpeas
  • Fava beans
  • Cabbage
  • Zucchini
  • Pumpkin
  • Eggplant
  • Bunch of cilantro
  • Tomatoes
  • Onion
  • Clarified butter
  • Spices (turmeric, black pepper, ginger, salt)
  • Olives
  • Olive oil
  • Crushed tomatoes
  • Hot pepper

Instructions:

  1. Prepare the Beef and Base: In a couscous pot, combine the beef, onion, tomatoes, and spices (turmeric, black pepper, ginger, salt, and olives). Sauté until the ingredients are lightly browned.
  2. Simmer the Beef and Initial Vegetables: Add a generous amount of water to the pot and bring it to a boil. Add the carrots, turnips, cabbage, chickpeas, and fava beans. Let these vegetables simmer until slightly cooked.
  3. Prepare the Couscous (First Steaming): Moisten the semolina with a small amount of water and allow it to absorb. Fluff it with a little oil. Place the moistened semolina in the steamer basket of the couscous pot and steam thoroughly. Transfer the steamed couscous to a large bowl, sprinkle with water, and add a pinch of salt.
  4. Cook the Remaining Vegetables: While the couscous steams, cook the zucchini, pumpkin, and eggplant in a separate pot with crushed tomatoes and hot pepper.
  5. Second Steaming of Couscous: Fluff the couscous again with a little olive oil and return it to the steamer basket for a second steaming.
  6. Final Touches: Drizzle the hot clarified butter over the couscous. Transfer the fully cooked couscous to a serving dish and top with the vegetable and beef mixture from the couscous pot and the separately cooked vegetable sauce.
  7. Serve: Enjoy your delicious Moroccan Couscous with Seven Vegetables!

Authentic Amazigh Moroccan Couscous with Seven Vegetables

This recipe presents a traditional Amazigh take on Moroccan couscous, featuring a rich blend of seven vegetables and infused with the distinct flavor of olive oil. Follow these steps to create a delicious and authentic North African meal.

Ingredients

  • Protein: Chicken or beef (your choice)
  • 1 large onion
  • 2 tomatoes
  • Butternut squash
  • Zucchini
  • Eggplant
  • Chickpeas (canned or pre-cooked)
  • Carrots
  • Potatoes
  • Turnips
  • Cabbage or head of cabbage
  • Spices:
  • Salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons turmeric
  • Vegetable oil
  • Olive oil (for the Amazigh touch)
  • Clarified butter (or ghee)
  • Coarse semolina (for couscous)
  • 1 bunch cilantro

Instructions

  1. Prepare the meat and base: Brown the chosen meat (chicken or beef) in vegetable oil with chopped onion. Add the spices (salt, pepper, turmeric), clarified butter, and half a cup of cold water. Continue cooking until the meat is well browned. Stir in the grated tomatoes and simmer until the sauce thickens. Add a generous amount of water to create the broth.

  2. Add vegetables and prepare the couscous: Once the broth boils, add the harder vegetables: carrots, turnips, chickpeas, and cabbage. Set aside the softer vegetables (butternut squash, zucchini, and eggplant) for later. In a large bowl, place the coarse semolina and sprinkle with water until just moistened. Steam the semolina for the first time. Once steamed, return it to the bowl, sprinkle with about 2 cups of water, and allow it to absorb. Add a little salt and steam a second time.

  3. Finish the couscous and serve: Add the remaining (softer) vegetables and cilantro to the simmering broth. After the couscous has steamed for the second time (about 10 minutes), return it to the bowl, sprinkle with a little water, and allow it to absorb. Finally, drizzle generously with olive oil and steam one last time. Serve hot and enjoy your authentic Amazigh Moroccan Couscous!

Chicken and Vegetable Tagine with Couscous

This recipe provides a flavorful and hearty Chicken and Vegetable Tagine served over fluffy couscous. It features tender chicken, a medley of vibrant vegetables, and aromatic spices, all coming together to create a satisfying and delicious meal.

Ingredients

  • Chicken: 2.2 pounds
  • Couscous: 600 grams
  • Tomatoes: 1 cup, diced
  • Onions: 2 medium, diced
  • Carrots: 5, diced
  • Zucchinis: 5, diced
  • Turnips: 5, diced
  • Pumpkin: 1 1/2 cups, diced
  • Cabbage: 1 head, chopped
  • Green Bell Pepper: 1, diced
  • Potatoes: 3, diced
  • Parsley: 1/2 bunch, finely chopped
  • Cilantro: 1/2 bunch, finely chopped
  • Olive Oil: 4 tablespoons
  • Clarified Butter: 1 tablespoon
  • Turmeric: To taste
  • Ginger: To taste
  • Black Pepper: To taste
  • Salt: To taste

Instructions

  1. Prepare the Chicken and Vegetable Base: Sauté the chicken in olive oil until lightly browned. Add the onions, tomatoes, cilantro, and parsley. Season with turmeric, ginger, black pepper, and salt. Add hot water to cover the chicken and vegetables, and simmer for 30 minutes.

  2. Add the Vegetables: Gradually incorporate the diced vegetables, starting with the harder vegetables like carrots, turnips, and potatoes. Follow with the quicker-cooking vegetables like zucchini, pumpkin, and bell pepper. Continue to simmer until all the vegetables are tender.

  3. Prepare the Couscous: In a separate dish, combine the couscous with clarified butter and salt. Mix well with your hands, then gradually add a little water, mixing until the couscous is evenly moistened.

  4. Steam the Couscous: Place the moistened couscous in a couscous pot (or steamer) and steam over medium heat for 15 minutes. Remove from heat, sprinkle with water, and fluff with a fork. Return to the pot and steam for another 15 minutes, or until light and fluffy.

  5. Serve: To serve, mound the cooked couscous on a plate and top with the flavorful chicken and vegetable tagine.

Hearty Moroccan Couscous with Meat and Vegetables

This recipe guides you through creating a flavorful and satisfying Moroccan couscous dish featuring tender meat and a medley of vibrant vegetables. The couscous is steamed to fluffy perfection, absorbing the rich flavors of the spiced broth and vegetables. Follow these steps to create an authentic Moroccan culinary experience.

Ingredients

Meat & Base:

  • 2.2 pounds meat
  • 2 onions
  • 1 small bunch cilantro
  • 1 cup chickpeas
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • Salt to taste
  • 1 little olive oil
  • Water

Vegetables:

  • 4 carrots
  • 3 white turnips
  • 2 yellow turnips
  • 1.1 pounds pumpkin
  • 5 zucchinis
  • 0.55 pounds cabbage
  • 2 hot peppers
  • 2 tomatoes

Couscous:

  • 700g whole wheat couscous
  • ¾ cup vegetable oil

Instructions

First Steaming:

  1. In a couscous pot, sauté the meat, onions, spices, and olive oil for 10 minutes.
  2. Add water and bring to a boil.
  3. Add the white turnips, chickpeas, and cilantro.
  4. In a separate bowl, combine the couscous with a little vegetable oil and stir.
  5. Place the couscous in the steamer basket over the pot and steam for 30 minutes.

Second Steaming:

  1. Remove the steamed couscous from the basket and fluff with a fork.
  2. Add salt and gradually sprinkle with water, allowing the couscous to absorb the water and double in size.
  3. Add the carrots, yellow turnips, zucchinis, and cabbage to the pot with the meat and broth.
  4. Return the couscous to the steamer basket and steam for another 30 minutes.

Final Steaming:

  1. Remove the couscous and drizzle with olive oil, stirring well.
  2. Purée the tomatoes and add them to the broth along with the pumpkin pieces and hot peppers.
  3. Steam the couscous for a final 30 minutes.

Serve:

Fluff the cooked couscous and serve it alongside the flavorful meat and vegetable mixture. Enjoy!

History of Couscous

Couscous, a staple in North African cuisine, boasts a rich history dating back centuries. While its precise origins are debated, most food historians place its roots in the Berber communities of the Maghreb, a region encompassing present-day Morocco, Algeria, Tunisia, Libya, and Mauritania.

Evidence suggests couscous may have emerged as early as the 11th or 13th century, potentially even earlier. Early forms of couscous were likely made from millet or sorghum, with durum wheat becoming the dominant ingredient later on. Originally, preparing couscous was a labor-intensive process, involving rolling small grains by hand and steaming them multiple times.

Couscous quickly spread throughout North Africa, becoming deeply intertwined with the region’s cultural identity and culinary traditions. It was often served at celebrations and gatherings, symbolizing hospitality and community. From family meals to festive occasions, couscous played a central role in bringing people together.

Over time, couscous traveled beyond North Africa, gaining popularity in other parts of the world, including Europe and the Middle East. Today, couscous is enjoyed globally, appreciated for its versatility, nutritional value, and delicate flavor. Its journey from a humble Berber food to an internationally recognized dish is a testament to its enduring appeal.

Nutritional Content and Benefits of Couscous

Couscous is a healthy and nutritious grain-based dish that offers several benefits. It’s a good source of complex carbohydrates, providing sustained energy throughout the day. This makes it an excellent choice for active individuals or those looking for a satisfying meal.

In addition to carbohydrates, couscous contains plant-based protein, contributing to muscle growth and repair. It also boasts a decent amount of fiber, promoting digestive health and helping you feel full and satisfied after eating. This can be beneficial for managing weight and preventing overeating.

Couscous is also a source of essential vitamins and minerals. It contains selenium, an antioxidant that protects against cell damage. It’s also a good source of B vitamins, crucial for energy production and nerve function. While not a significant source, couscous does offer small amounts of iron, important for oxygen transport throughout the body.

The versatility of couscous makes it a great addition to a balanced diet. It’s naturally low in fat and sodium, making it a heart-healthy choice. Its quick-cooking nature also makes it a convenient option for busy weeknight meals.

Tips for Choosing Quality Semolina

When making couscous, the quality of your semolina directly impacts the final dish. Look for finely ground semolina, which will result in light and fluffy couscous. Coarsely ground semolina can lead to a heavier, denser texture.

Check the color of the semolina. A vibrant, golden yellow hue usually indicates good quality. Dull or pale semolina might be older and may not cook as well.

Feel the texture. High-quality semolina should feel slightly granular but not gritty. Avoid semolina that feels excessively coarse or dusty.

If possible, buy semolina from a reputable source. Look for brands known for their quality or check the bulk bins at your local grocery store where you can inspect the semolina closely.

While not a requirement, consider trying different types of semolina. Some are specifically made for couscous, while others might be intended for pasta making. Experiment to find the type that best suits your preferences.

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