Couscous is originally a Berber dish and for this reason couscous is a speciality in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.
The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth.
For a long time, I used to think that couscous was one of these difficult recipes designed only for experienced cooks, and for a long time I didn’t try to make it although I was missing it very much.
A few years ago, my university friends asked me to cook a traditional Moroccan couscous for a dinner party and… I couldn’t say no. Thanks to my mom (who gave me a very detailed recipe), my first couscous was pretty good, there were no leftovers! But I have made it countless times since that day and I have learned a lot. Hopefully you will benefit from that and you will find the recipe as simple as I do today.
The reason I love couscous is because although its cooking time is quite long, its preparation is very quick. You can get the recipe started and do many things by the time the meal is ready to be served.
Couscous is also one of those perfectly balanced and flavoursome dishes that allows you to help yourself two, three (or more?) times and never feel guilty by the end of the meal.
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