Moroccan Couscous Royale

Couscous is one of the most emblematic traditional dishes of moroccan cuisine.

Moroccan couscous royale. It is served in many different ways with vegetables meat or seafood. A hearty couscous royale was one of my late mother in law s culinary specialties. Rub the couscous together with your hands until well combined and then return to the top of the couscoussier.

There s just so much to love about it. Check on the vegetables and add another 1 1 2 litres or so of water if necessary. Cook the couscous according to the package directions.

Sauté 4 sliced onions on low heat for 20 minutes until caramelized add raisins and honey. We re such fans of this moroccan staple that we could easily start a two man appreciation society for couscous. Stir in the carrots celery rutabaga green pepper red pepper diced tomatoes garbanzos and 2 cups chicken stock.

Stir garlic and onions into skillet. Once the couscous starts steaming again remove it and add in 225 millilitres of water and1 teaspoon of salt. We d call it club couscous please pm us for details.

Moroccan couscous royale 2 1 hour 50 min. Probably the most well known dish of moroccan cuisine is couscous royale a huge bowl made from steamed fine grains of a wheat product called semolina. Moroccan french she always made hers the traditional way by steaming the semolina grains over the stew in a couscoussier and always enough to feed an army everyone who ever tasted this delicacy of ma belle mère always remembered the experience forever including me.

A national dish that is a symbol of sharing and conviviality. It serves more than six but you can reheat the meat veg and stock and it tastes even better second time around. It also stores really well so a bit for a mid week vegan lunch superstar.