Introduction to Moroccan Couscous

Moroccan Couscous is a quintessential North African dish that has transcended its regional origins to become a beloved meal worldwide. Known for its rich spices, tender vegetables, and fluffy grains, Moroccan couscous captures the essence of Moroccan cuisine. Traditionally served as a part of family meals and festive gatherings, this dish is a star among Moroccan culinary delights.

Ingredients

For the Couscous:

• 2 cups of couscous
• 2 ½ cups of boiling water or broth (vegetable or chicken broth adds more flavor)
• 1 tablespoon of olive oil
• 1 tablespoon of butter (optional)
• Salt to taste

For the Vegetable Stew (often referred to as "Tfaya"):

• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground turmeric
• 1 teaspoon of paprika
• 1 teaspoon of ginger powder
• 1 pinch of saffron threads (optional, but adds authentic flavor)
• 2 carrots, sliced into rounds
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 cup of chickpeas (cooked or canned)
• 1 can of diced tomatoes (14.5 ounces), or 2 fresh tomatoes, diced
• 4 cups of vegetable or chicken broth
• 1 cup of raisins or golden raisins (optional, for a hint of sweetness)
• Salt and pepper to taste
• Fresh parsley and cilantro, finely chopped (for garnish)

Instructions

Preparing the Couscous:

1. Begin with the Couscous: Place the couscous in a large bowl. Add the boiling water or broth until the liquid covers the couscous by about an inch. Cover the bowl with a lid or a kitchen towel and let it sit for about 10 minutes until the grains absorb all the liquid.
2. Fluff the Couscous: After the couscous has absorbed the liquid, fluff it with a fork to break up any clumps. Drizzle with olive oil and add butter if using, and stir again until well combined. Set it aside covered until ready to serve.

Preparing the Vegetable Stew (Tfaya):

1. Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
2. Add Aromatic Spices and Garlic: Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the ground cumin, coriander, cinnamon, turmeric, paprika, ginger powder, and saffron threads (if using). Cook for another minute until the spices release their aromas.
3. Add Vegetables: Add the sliced carrots to the pot and cook for about 5 minutes until they begin to soften. Next, add the diced zucchini, chopped red bell pepper, and chickpeas. Stir everything together.
4. Incorporate Tomatoes and Broth: Add the diced tomatoes (either fresh or canned) and pour in the vegetable or chicken broth. Bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to a simmer and let it cook for about 20-30 minutes until all the vegetables are tender.
6. Add Raisins (Optional): If you wish to add a sweet touch to your stew, stir in the raisins about 10 minutes before the stew is done.
7. Season to Taste: Taste the stew and adjust the seasoning with salt and pepper as needed.

Serving Moroccan Couscous:

1. Prepare the Platter: To serve, spoon a generous portion of couscous onto a large platter or individual plates. Make a well in the center of the couscous.
2. Pour the Vegetable Stew: Ladle the vegetable stew into the well created in the couscous, allowing some of the vegetables and broth to mix through the grains.
3. Garnish: Garnish with freshly chopped parsley and cilantro for a burst of color and fresh flavor.

Conclusion

Moroccan Couscous is a delightful dish that combines the fluffy and light texture of couscous with a richly spiced, savory vegetable stew. This recipe is a wonderful introduction to Moroccan cuisine or a comforting addition to your meal repertoire. Enjoy this wholesome and flavorful dish that brings a touch of Morocco to your table.