Traditional Moroccan Couscous with Chickpeas Recipe: How to Prepare this Classic Dish

Traditional Moroccan Couscous with Chickpeas Recipe: How to Prepare this Classic Dish

Traditional Moroccan couscous with chickpeas is a beloved dish across Morocco, Algeria, Tunisia, eastern Libya, and parts of Egypt. Known by various names such as "couscous," "seksu," or "berboucha" in Algeria, this dish was mentioned in the third-century linguistic work "Jamhara al-Lugha" by Ibn Duraid. The Moroccan version is made with halal meat, eggplant, red squash, and turnips, and it’s served with a rich broth.

This dish is considered a staple meal in many households, often enjoyed daily, and it is the second most popular dish in France. The word "couscous" refers to the method of preparing the small wheat grains used in the dish, which has its origins in Berber cuisine.

There are several types of couscous, such as vegetable couscous, sweet couscous with milk and sugar (popular in Egypt), fish couscous, and couscous with dried meat. Some people even store couscous for up to a year. Special utensils like the "burma," "couscoussier," or "lattam" are used to prepare it.

Couscous is a favorite among both adults and children as it’s an excellent source of energy, rich in carbohydrates. The preparation time is about 25 minutes, and cooking takes around 60 minutes, serving five people.

Ingredients for Traditional Moroccan Couscous with Chickpeas:

• 7 cardamom pods
• ¼ kilogram of raisins
• Tomatoes (optional, to taste)
• 1.5 kilograms of red meat (beef or lamb)
• 1 kilogram of couscous
• Salt, black pepper, turmeric, and ginger (to taste)
• Ghee (to taste)
• 3 cups of soaked whole chickpeas
• 1 small bunch of parsley
• 1 small cup of sugar

Preparation Method for Traditional Moroccan Couscous with Chickpeas:

1. Cooking the Meat: Heat olive oil in a pot, then add the meat along with a chopped onion and a diced tomato. Add salt to taste and stir the mixture.

2. Seasoning: Add black pepper, ginger, and turmeric to the pot and stir. Cook the ingredients until the meat is browned and partially cooked.

3. Adding the Chickpeas: After soaking the chickpeas, add them to the pot with chopped parsley. Pour in enough water to cover the ingredients, and after the chickpeas are cooked, add a teaspoon of ghee to the pot.

4. Preparing the Onion Mixture: Slice the onions and sauté them in oil with a pinch of salt until softened.

5. Cooking the Raisins: Soak the raisins in water and add some meat broth to the pot with the onions. Add the raisins and stir until the ingredients are fully cooked.

6. Adding Sugar and Cinnamon: Stir in the small cup of white sugar and a pinch of cinnamon, letting the mixture cook until the water evaporates and the raisins are tender.

7. Steaming the Couscous: Place the couscous in a large bowl, season with salt to taste, and stir. Add water and mix until the couscous grains are evenly moistened.

8. Cooking the Couscous: In a steamer (couscoussier), place the meat in the bottom compartment and the couscous in the upper part so the couscous cooks with the steam rising from the meat.

9. First Steaming: Allow the couscous to steam for the first time, then remove it and sprinkle more water on the grains, stirring to mix. Return the couscous to the steamer for the second steaming.

10. Finishing the Couscous: Once the couscous is cooked, drizzle it with oil and add butter. Stir the couscous well, then return it to the steamer for the final time until it's fully cooked.

11. Serving: In a serving dish, layer the couscous first, then top it with the cooked meat, chickpeas, and raisins. Garnish with toasted pine nuts, almonds, or walnuts, and sprinkle with fresh parsley or cilantro.

Optional Garnishes: You can also decorate the dish with lemon slices or any garnish you prefer.

Enjoy this flavorful and hearty traditional Moroccan couscous with chickpeas, perfect for family gatherings or special occasions!