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Couscous—seksu or kuskus in Arabic—is more than just a side dish; it’s the cornerstone of Moroccan culinary tradition. Used as a base for hearty tagines and flavorful vegetable stews, truly authentic Moroccan couscous should be light, airy, and fluffy, never sticky or clumpy.

If you’ve struggled to achieve that perfect texture using packaged couscous and boiling water, you’re about to discover the traditional secret: steaming.

Follow this guide to master the ancient art of preparing Moroccan couscous and elevate your home cooking.

1. Choosing the Right Grain

The quality of the starting grain makes a huge difference. Traditional Moroccan recipes usually call for medium or fine grain wheat semolina, but modern kitchens also utilize varieties made from barley or whole wheat for health benefits.

• Traditional: Wheat Semolina (Medium or Fine). This is the classic choice for everyday cooking.

• Nutty & Hearty: Barley Couscous (Balboula). This adds a fantastic depth of flavor and is richer in fiber.

• Whole Grain: Provides a more substantial texture, perfect for heavier stews.

Actionable Tip: You can find the freshest, high-quality Moroccan Couscous varieties, including semolina and barley, directly from Kenzadi.com, ensuring an authentic taste and texture.

2. The Traditional Steaming Method (Couscoussier)

The true secret to fluffiness lies in the couscoussier—a two-tiered steamer pot. The meat and vegetable stew cooks in the bottom pot, and the couscous steams above, allowing it to absorb the aromatic vapor and flavor without becoming waterlogged.

Step-by-Step Steaming

Preparation

1. Hydrate: Place 1 cup of dry couscous in a large, shallow bowl. Drizzle with 1 tablespoon of olive oil and a few pinches of salt.

2. Mist: Sprinkle very lightly with 1/4 cup of cool water. Use your fingertips to gently rub the grains apart. The goal is to moisten, not soak.

3. Rest: Let the couscous rest for 10-15 minutes until the water is absorbed and the grains swell slightly.

First Steam (15-20 minutes)

1. Place: Once the stew in the lower pot of the couscoussier is simmering, gently pour the prepared couscous into the steamer basket (the top tier).

2. Steam: Place the basket over the simmering stew. Steam for 15 to 20 minutes. You will know it’s ready when steam is strongly rising through the couscous.

3. Unclump: Transfer the steamed couscous back into the large bowl. Fluff it up with a wooden spoon or your hands, breaking up any clumps.

Second Steam (15-20 minutes)

1. Season: Sprinkle with another 1/4 cup of cool water and a pinch of salt. Gently rub the grains again.

2. Flavor (Optional but Recommended): This is where many traditional cooks add flavor. A knob of butter or a teaspoon of Ras El Hanout spice blend can be mixed in during the second fluffing.

3. Steam Again: Return the couscous to the steamer basket and steam for another 15 to 20 minutes.

3. The Grand Finale

When the couscous is finished steaming, pour it onto a large serving platter. Fluff it one last time, stirring in a small amount of Moroccan butter (smen) or a final drizzle of high-quality Moroccan Olive Oil for richness and shine.

The couscous should be fluffy, separate, and beautifully aromatic. Serve immediately by creating a mound of the fluffy couscous in the center of the platter, and then ladling your tagine or vegetable stew over the top.

Mastering the double-steaming process might take practice, but the result—light, cloud-like couscous—is well worth the effort and is truly the heart of an authentic Moroccan meal!