Traditional Moroccan couscous:

Couscous: A staple dish made from semolina grains, steamed to perfection and served with tender meat (often lamb or chicken) and a variety of vegetables. It’s often accompanied by a flavorful broth.

Here’s a recipe for Moroccan couscous:

Ingredients to make Moroccan couscous :

2 cups couscous
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
2 zucchinis, diced
1 red bell pepper, diced
1 can chickpeas, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
4 cups vegetable broth
1/2 cup raisins
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the diced carrots, zucchinis, and red bell pepper to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
Add the chickpeas, cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper to the pot. Stir well to coat the vegetables and spices evenly.
Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 15 minutes to allow the flavors to meld together.
While the stew is simmering, prepare the couscous according to the package instructions. Typically, you’ll need to add the couscous to a bowl and pour boiling water or broth over it. Cover the bowl and let it sit for about 5 minutes until the couscous is fluffy and tender. Fluff the couscous with a fork.
Add the cooked couscous and raisins to the pot with the vegetable stew. Stir gently to combine all the ingredients and let it cook for an additional 5 minutes to heat everything through.
Taste and adjust the seasoning if needed. If the couscous seems too dry, you can add a little more vegetable broth.
Serve the Moroccan couscous hot, garnished with freshly chopped cilantro or parsley. Offer lemon wedges on the side for squeezing over the dish to add a bright, citrusy flavor.

Serving suggestion:

Moroccan couscous is traditionally served family-style, with the stew and couscous arranged on a large platter. You can also serve it in individual bowls or plates. It pairs well with a side of fresh salad or steamed vegetables. Some people enjoy adding a dollop of yogurt or harissa sauce for extra creaminess and spiciness. Moroccan mint tea is a popular beverage to accompany this dish.
Enjoy your Moroccan couscous!