Travel to Morocco, the real couscous

The majority of tourists to Morocco book a ticket onAir Franceto enjoy the various attractions that Morocco has to offer. Whether for culture or historical architectural monuments, Morocco attracts thousands of visitors every year. Moroccan gastronomy is also one of the assets of the country that visitors are happy to appreciate. Regarded as the national dish, couscous knows a great success on the spot, but also overseas. We will take a closer look at the secret ingredients that make it world famous.

The basic ingredients of couscous

For the preparation of a couscous dish, 500 g of semolina, 1 liter of water, salt and 50 g of butter are required.

Basic preparation of couscous

Put the semolina in a hollow container and sprinkle it lightly with cold water. Mix the semolina with your hands. Let stand for half an hour. After this time, start the work again.

Regarding the cooking of couscous

Steamed leather in a couscoussier. After fifteen to twenty minutes, remove the couscoussier. Put the couscous in a bowl and add the butter to facilitate the separation of the grains with the hands. Repeat these actions three times and serve immediately. Mount the couscous dome in the dish and serve.

The usual accompaniments of couscous

According to the recipe, with vegetables, he grins himself before cooking it with zucchini, onions, carrots, red squash, turnips, cardes, and mutton or chicken meat. According to tradition, it is prepared with only one variety of meat. It can be mutton, fish, chicken and even merguez.

Varieties of couscous by country and region

In Morocco, vegetable couscous is inappropriate for a ceremonial meal, with the exception of burials. For festive meals, couscous tfaya is eaten. In French restaurants, one can eat "royal" couscous with several meats in accompaniment. Originally, the accompaniment of couscous is "marqa", a vegetable broth, fermented milk, or whey or curd.

Sweet couscous, a delicious variant

The couscous may be sweet garnished with raisins, cinnamon and almonds, caramelized onions and raisins, depending on recipes. It is customary to consume it at dinner.