Couscous

Original name : Kesksou

Where Homemade
When Lunch, Dinner
Taste Spicy, Salty
Price $ $ $
Where
Homemade
When
Lunch, Dinner
Taste
Spicy, Salty
Price
$ $ $
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There is no need to introduce it, the most famous Moroccan food in the world. Rich flavors and unique in its preparation, this dish says a lot about the generosity of Moroccan cuisine.
Couscous (wheat flour semolina, ginned by hand with water and olive oil) slowly steamed on the boiling broth of meat, vegetables, spices and various local condiments.
To do this, locals use a Moroccan "Keskas", utensil reserved for steam cooking in Moroccan cuisine.

When dressing the couscous, semolina is deposited in a large earthenware dish called "Gasria". The semolina is then topped with the meat, then vegetables and watered with the baking broth
nIn the local tradition, the Couscous is served hot, every Friday.
It is accompanied by a glass of fees « #Lben# ». (Moroccan fermented milk)

While the lamb is the most used meat in this dish, you can do it with veal, camel, chicken or the « #Gueddid# » (Moroccan dried meat).
About this dish
In the local culture - For everyday
- For special occasions
SpicyModerately spicy
How to eat it - With a spoon
- By hand
Caloric valueHigh
Temperature - Hot
Allergy - Contains gluten (wheat)
Difficulty of preparationDifficult
How to cook - Steamed
Cooked - Raw - Cooked
Components
  • Rancid butter
  • Oil
  • Chicken (Optional)
  • Zucchini
  • Tomato
  • Cabbage
  • Couscous
  • Veal (Optional)
  • Eggplant (Optional)
  • Turnip
  • Coriander
  • Carrot
  • Parsley
  • Chickpea (Optional)
  • Beef (Optional)
  • Paprika
  • Lamb (Optional)
  • Side food

    Fermented and beaten milk

    The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).

    Related food

    The guide of gastronomy of Morocco