Moroccan Couscous Recipes

Couscous is Friday food in Morocco. After midday prayers, families gather around a single wide platter and eat from the section in front of them, working inward toward the vegetables piled at the centre.

Good couscous is defined by its texture, and texture comes from steaming rather than soaking. The grain is steamed three times over the broth it will be served with, raked and oiled between each pass, until every grain stands separate and light.

The recipes here cover the classic seven-vegetable version, faster weeknight methods and the sweet variations served at celebrations.