This authentic Moroccan couscous recipe is presented in the form of a video with all the ingredients and processes listed and explained. I like the music too.
Couscous is probably the most famous Moroccan dish however it varies from area to area. This is the simplest way to make it.
Ingredients list for chicken couscous recipe
One whole chicken
Smen or ghee
Onions
Coriander cilantro
Spices and water
How to make the chicken couscous recipe
Mix salt pepper turmeric ginger mace nutmeg cinnamon cardamon pods
To make smen get unsalted butter, warm it to room temperature, wash it with cold water to drain off excess milk, add one teaspoon of salt to every cup of butter, store in clean glass containers and let set in a dark cool place, not the fridge, for at last 2 months or more.
Chop the onion and cilantro
Mix the spices together with the coriander and pour over the chicken to marinade for three hours or overnight.
You need a steamer or cousocousier, or use a sieve over a saucepan with a lid on top of the sieve. You might need to put a cloth over the holes if they are too big for the couscous grain.
Mix water with 2 tbs of salt and pour over the raw couscous. Let it soak in for half an hour then fluff it up with your hands.
Slice two onions, add cinnamon, sugar and orange blossom water. Add raisons and cook until tender, around 25 minutes.
Fluff up the cooled couscous using smen and hands, then steam it again, 2 or 3 times until done.
To serve, place the couscous on a dish, make a hole in the middle and place the chicken and onions in the middle.
