Forget your Ainsley Harriet ‘add boiling water and stand for 4 minutes couscous’; the authentic version takes around 2 and a half hours. The couscous is steamed slowly in the top part of a ‘Kaskas’ pan as the vegetables cook underneath. The traditional couscous which families share on Fridays contains 7 vegetables and is beautifully presented in a circular, symmetrical pattern on a huge shared plate with chickpeas in tomato sauce sprinkled over and topped with a mouth-watering caramelised onion and sultana ‘T’fia’.
Drive through any village at meal times and Tagine stalls flank the street, the decorated terracotta pots lined up on charcoal grills along the counter. Those with a tomato placed on the top have been ‘reserved’ earlier in the day. Couscous is eaten in the tiniest hole-in-the-wall cafes to the swankiest 5 star restaurants across the whole of Morocco. A huge “Shukran” to executive chef Younes and his chef Sommaya from Hapimag Marrakech for their expertise and teaching in Moroccan cuisine. To have a go at Moroccan cooking we have attached some home made PDF recipes below. Bon Appetit!