Welcome to ProPatiChoc – your kitchen gateway to the flavors of world !
I share **step-by-step cooking videos** that make traditional world dishes easy to master—think fragrant couscous, tagines, street-food snacks, and authentic desserts.
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Today we’re making classic Moroccan couscous from start to finish. The way families across Morocco prepare it for Friday gatherings and special occasions. Hi everyone, welcome back to my kitchen. I’m your name and I’ll guide you step by step through a flavorful couscous with tender meat, vibrant vegetables, and light fluffy grains. Let’s start with the ingredients. For six generous servings, you’ll need 500 g of medium grain couscous, 1 kg of lamb or beef. You can also use chicken, two large onions, finely chopped two medium tomatoes, grated or pureeed, one cup of soaked chickpeas, a selection of seasonal vegetables, three carrots, two zucchinis, two potatoes, a wedge of cabbage, and a small piece of pumpkin if available. Olive oil or clarified butter spices, salt, black pepper, ground ginger, turmeric, and a pinch of cumin or razel hanut, fresh parsley, and cilantro for garnish. Now, let’s start cooking. Heat 3 tablesp of olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent. Next, add the meat and sear on all sides for a rich caramelized flavor. Stir in the tomatoes and all the spices. Pour in about 2 L of water. Add the soaked chickpeas and bring everything to a gentle boil. Cover and simmer for 45 minutes or until the meat is almost tender. While the broth simmers, place the dry couscous in a large bowl. Sprinkle with a teaspoon of salt and drizzle with a tablespoon of olive oil or melted butter. Pour in roughly 250 ml of hot water. Use your fingertips to rub and separate the grains until evenly moistened. Let it rest for 5 minutes. Now transfer the couscous to the top of a steamer or couscousier. Set over the simmering broth. Steam for 15 minutes. Then remove. Fluff with a fork. And if the grains feel dry, sprinkle lightly with more warm water. Repeat the steaming process a second time for perfect light grains. After the first 45 minutes of simmering, add the carrots, potatoes, and pumpkin to the broth. 10 minutes later, add the cabbage and zucchini since they cook faster. Continue simmering until all vegetables are tender and the meat is fully cooked, about 20 more minutes. Transfer the fluffy couscous to a wide serving dish and shape it into a gentle mound with a well in the center. Moisten it with a few ladles of broth for flavor. Arrange the meat on top. Surround it with the colorful vegetables and spoon additional broth over everything. Finish with a sprinkle of chopped parsley and cilantro. For extra richness, dot with a teaspoon of butter or a drizzle of olive oil. For extra richness, dot with a teaspoon of butter or a drizzle of olive oil. And there you have it. Authentic Moroccan couscous with tender meat, vibrant vegetables, and light, fluffy grains. Serve hot with extra broth on the side. Enjoy your taste of Morocco. [Music]
Dining and Cooking