18 Moroccan meals to serve with couscous (2024)

FAQs

18 Moroccan meals to serve with couscous? ›

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.)

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.)

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton). Couscous with vegetables, meat, and tfaya.

I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup!

In Morocco, what we call “couscous” is actually known as smida and refers to tiny balls of semolina flours made of durum wheat. This fundamental dish to Moroccan cuisine is cooked in large quantities and is commonly enjoyed on the national Moroccan holy day, Friday.

Since it moves food quickly through your intestinal tract, fiber can help prevent constipation. A higher-fiber diet can also lower your odds of intestinal and breast cancers. Whole wheat couscous can be a healthy swap for refined white pasta or white rice.

Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.

Most Moroccans practice the religion of Islam. The holy day for Muslims is Friday, just as Sunday is a holy day for Christians. Fridays are reserved for prayer and rest. This is why Moroccans gather with their family and friends to share couscous on Fridays, following midday prayers.

While many people today use a fork or spoon to eat couscous, traditionally couscous is eaten with the hands. Do note that in Morocco, the right hand only is used for eating. Diners gather couscous between their fingertips and roll/press it into a ball to eat.

The best dishes to serve with couscous are beef and broccoli, glazed salmon, haddock, orange chicken, tofu curry, Zuppa Toscana, smoked meatloaf, lamb stew, Cola chicken, salsa chicken, garlic tofu, beef kebabs, chickpea stew, roasted vegetables, butternut squash and kale, shakshuka, Moroccan cauliflower, chickpea ...

Is Moroccan couscous healthy? ›

Nutrient Density: Packed with essential nutrients like selenium, magnesium, and B vitamins, couscous can contribute to your overall well-being. All of those nutrients play a crucial role in maintaining various bodily functions, from metabolism to immune system health.

Couscous is not gluten-free, but quinoa is gluten-free. Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories.

A good rule of thumb is to allocate about 1/2 cup of uncooked couscous per person. This should yield roughly 1 cup of cooked couscous, which is typically a satisfying portion for a side dish.

Couscous is considered Morocco's national dish

Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.

Traditionally, Tagine cooks in a conical-shaped two-piece terra-cotta pot, called a tagine, over low heat with meat, veggies, olive oil and spices. Couscous cooks in a couscoussier, a taller metal pot with a slightly bulbous base, a steamer and a lid.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

You want to have around 60g of couscous per person. Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule.

Rich in selenium, couscous can help boost your immune system and reduce your risk of some diseases like cancer. Nevertheless, while couscous has health and nutrition benefits, it may not be the best carb choice for everyone. It contains gluten, making it off limits for some.

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.