Start the Meat Base and Pressure Cook the Broth: Welcome to Mama's kitchen! This is how to make Moroccan couscous from scratch: combine the meat, onion, grated tomato, salt, spices, 70 ml oil and 100 ml water in the pressure cooker over medium heat for 5 minutes. Then add 1 liter water, the tied parsley and cilantro (coriander) and the chickpeas, and cook for 30 minutes once the cooker starts to whistle. (Check Mama’s Tips and Notes above to see why the grated tomato is the secret!)
Prep the Vegetables While the Meat Cooks: Wash and peel all the vegetables, then halve the carrots, turnips (or swedes), zucchini (courgette), red pumpkin (or butternut squash) so they cook evenly. Leave the potatoes, green pepper (capsicum) and cabbage piece whole so they don't melt into the broth. (See the prepped veggie photo above for the right size!)
Oil and Hydrate to Keep Couscous from Clumping: For this authentic Moroccan couscous recipe, rub the couscous with 3 Tbsp olive oil in your kassria until every grain is coated. Then add 250 ml room temperature water in 4 phases, rubbing after each one, which is exactly how to keep couscous from clumping. (Watch the video above to master the rubbing technique and the phased water!)
The First Steam (How to Steam Couscous): Here's how to steam couscous the traditional way: place it in the covered upper pot of your couscoussier over medium-high heat for 30 minutes, counting once steam rises through the grains. For how to steam couscous without a couscoussier, set a cheesecloth (muslin)-lined steamer basket or double boiler over simmering water, never letting the water touch the couscous. (Check the equipment notes above for easy substitutes!)
Layer and Cook the Vegetables in the Broth: When the meat finishes its 30 minutes, layer in this order: carrots, turnips, cabbage, zucchini, red pumpkin, green pepper, and potatoes on top. Add boiled water just until the vegetables are covered, then cook for 20 minutes over medium heat after the cooker starts whistling. (Check Mama’s Tips and Notes above for why the order matters!)
Re-Hydrate and Steam for the Second Time: Empty the hot couscous into the kassria, break it apart with your wooden tool, and add 250 ml room temperature water in 3 phases, pouring in circles. Rub gently once cool enough to touch, rub in 2 Tbsp olive oil, and steam covered for 20 more minutes. (Watch the video above to see how to safely flip the hot steamer pot!)
Release the Cooker and Do the Final Uncovered Steam: Turn off the heat, remove the whistle to release all the steam, and open the pressure cooker safely. Then mix 350 ml cold water with 1 tsp salt, add it to the couscous in 4 phases, rub in the last 2 Tbsp olive oil, and steam uncovered for 20 minutes to avoid a dough-like texture. (Scroll up to Mama’s Tips and Notes for the covered vs. uncovered steaming rule!)
Finish With Smen and Build the Couscous Mountain: Empty the hot couscous into the kassria, break it apart with your wooden tool, and mix in 1 full tsp smen for that magnificent buttery aroma. Shape it into a circle with a shallow well in the middle, place the meat in the center, and decorate with your vegetables to complete this Moroccan 7 vegetables couscous. (Peek at the featured photo above for the classic presentation!)
Taste Check, Add the Broth, and Serve: Mix a little couscous with some broth and taste them together, since both contain salt, then adjust the seasoning if needed. Ladle the warm broth over the couscous in a circular motion, serve extra broth on the side, and enjoy Friday-style! (Scroll up to our FAQ for freezing and reheating leftovers!)
