Learn how to make authentic couscous from scratch with semolina, slow-cooked meat, chickpeas, and vegetables. This long-form video walks you through every stage: steaming the semolina three times, building a rich broth with beef (or lamb/chicken), and serving it in the classic dome shape.
✨ What makes this recipe special?
Authentic 3-step steaming method for fluffy semolina.
Hearty broth with vegetables, chickpeas, and Moroccan spices.
Traditional finishing touch with smen (fermented butter) for deep flavor.
⏱️ Cooking Time: ~60 minutes
🥗 Serves: 2-4 people
Would you serve yours with beef, lamb, or chicken? Drop your answer in the comments!
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Ingredients:
180 g semolina
180 ml salted water
Beef, lamb, or chicken
Onion, chickpeas, turnip, cabbage, carrots, zucchini
Fresh parsley & coriander
Tomato paste, smen (fermented butter), olive oil
Spices: salt, pepper, turmeric, ginger
Steps Covered in the Video:
Building the base broth
Preparing and steaming semolina 3 times
Adding vegetables in stages
Finishing with smen & plating in traditional Moroccan style
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Dining and Cooking