Couscous (Day 9)

Couscous is a popular Mena region dish.  It can be prepared in many ways.  Couscous is made from semolina wheat.  The couscous is soaked and then it is steamed.  The couscous is often spiced with cinnamon, coriander, saffron and ginger. Couscous is traditionally prepared with lamb, however you can order it with chicken or beef.  I ordered my dish with beef.  The dish in Morocco is prepared with stewed eggplant, sweet pepper, carrots and potatoes. As I was about to eat a forkful I was immediately corrected that it should be eaten with a large spoon. The vegetables and meat are stewed together for hours until they are tender.


Each forkful should melt in your mouth...it did. Salt and cumin are placed on the table as a garnish...I sprinkled a small amount of each on my plate to taste. The dish is served with a communal bowl of broth (double dipping is allowed) to continuously add moisture to the dish.  Boiled eggs and mint tea were also served.  The chef came out to greet our table and we thanked her for the delicious meal.  The meal cost 50 Dirhams, which is about 6 American dollars.

Impressions if you are dining out doors you need to eat quickly, the bugs are also hungry and are interested in your meal.  Also come hungry the portions are generous.

Massalama and Bon Appetite!

The Traveling Educator