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Couscous Traditionnel

Couscous Traditionnel
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Couscous Traditionnel is a classic North African dish featuring fluffy steamed semolina grains combined with richly spiced vegetables and tender meat. This comforting yet vibrant meal balances aromatic spices, fresh herbs, and hearty ingredients to deliver an authentic and satisfying culinary experience perfect for any occasion.

Ingredients

Scale

Base

  • 2 cups semolina couscous
  • 2 tbsp olive oil or melted butter
  • 1 pinch salt
  • 2 cups hot water or broth

Meat and Broth

  • 1 lb lamb, chicken, or beef (choice of meat), cut into chunks
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups stock or broth (vegetable, chicken, or beef)

Vegetables

  • 2 carrots, chopped
  • 2 zucchinis, chopped
  • 1 cup cooked chickpeas

Spices

  • 1 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon

Fresh Herbs and Garnishes

  • Fresh parsley, chopped (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Optional: toasted almonds or pine nuts
  • Optional: lemon wedges

Instructions

  1. Prepare the Meat and Vegetables: Heat olive oil in a large pot over medium heat. Brown your chosen meat until it develops a golden crust. Add chopped onions and minced garlic, cooking until fragrant and translucent. Stir in cumin, coriander, and ras el hanout, toasting them briefly to release their aroma. Add the chopped carrots, zucchinis, and chickpeas. Pour in enough broth to cover the ingredients and simmer gently until the meat is tender and vegetables are cooked through, about 45 minutes to 1 hour.
  2. Prepare the Couscous: While the stew is simmering, place semolina couscous in a large bowl. Sprinkle with salt and drizzle olive oil or melted butter, mixing gently to coat grains evenly. Pour hot water or broth over the couscous, cover, and let it steam or soak for about 10 minutes to absorb the liquid.
  3. Fluff and Steam the Couscous: Using a fork or your fingers, gently fluff the couscous to separate the grains and avoid clumping. For a traditional texture, steam the couscous using a couscoussier or a fine sieve over simmering stew liquid for an additional 15 minutes. Fluff again to ensure light, airy grains.
  4. Assemble and Serve: Transfer the fluffy couscous to a large serving dish, piling it into a mound. Spoon the tender meat and vegetables over the top, then ladle some of the rich broth around and over everything. Garnish with freshly chopped parsley and cilantro, toasted nuts if desired, and a squeeze of lemon juice just before serving.

Notes

  • Use quality semolina for the best fluffy couscous texture.
  • Steaming in stages helps grains absorb flavor and moisture thoroughly.
  • Toast spices briefly to intensify the aroma and taste.
  • Fluff couscous carefully to preserve delicate grains.
  • Keep broth warm when pouring over couscous for better absorption.

Nutrition

Keywords: Couscous, North African cuisine, semolina, traditional, spiced stew, lamb, chicken, beef, vegetables, healthy meal

Find it online: https://dailydishez.com/couscous-traditionnel/