How Moroccans ACTUALLY Make Couscous

I send alooooot of love and duas for our Moroccan brothers. You are such a wonderful, generous welcoming people. Your country is so beautiful and your cuisine is one of my favorite, couscous, tajine, tanjia, are delicious. I hope people who suffered from the recent earthquake are doing better inchAllah.

We have an Amazigh friend who made couscous for us like her mother taught her. She fluffed it between her palms SEVEN TIMES. RIGHT IN THE STEAMER. Her hands were lobster red by the time she was done and she thought nothing of it. "Yeah, I haven't made it traditionally for years so my callouses have gone away." It was amazing, and light and fluffy like this.

Fresh handmade couscous after Friday prayer is unmatched nothing like packaged in supermarkets and unfortunately many restaurants

"Boiled water couscous" is actually supposed to be made with instant couscous and not "real" couscous. The difference is that instant couscous is already pre-cooked and thus it doesn't need all the steaming. Just add it to boiling water and let it sit (very quick cooking, just like many other instant cereal products - instant oats, instant polenta etc). I often find this to not be enough though, a bit more water and heating might be useful sometimes. And real couscous made with the steaming methods usually tastes much better anyway. The weird thing is that many couscous packets actually don't really tell wether it's instant couscous or the real deal - But usually if it's a North African or Middle eastern brand - it's "real" couscous. And instant couscous packages often have a recipe on them that tells of how to cook it.

The great moroccan gastronomy ! Thank you for this video

Oh my days. I never understood why people were absolutely raving about couscous but it seems I've been cooking (yep) it wrong for the longest time. I'll be going the McSteamy route tonight. I love these little gems of wisdom in the kitchen, especially if they tell me I was an idiot but give me a shot at redemption all the same.

Cous cous with only plane water tends to be very dried. I usually instead of water I add some soup (the knor cube one is fine) or I dilute a can of tomato souce with water, salt and chopped besel. Also a drizzle of Olive oil at the end makes miracles. Also sometimes I add fine chopped carrots or fine chopper onion. It's also grain in salads to add some texture

Thanks for sharing recipe and detailed technique for making couscous in the traditional style. Much obliged. Also thank you for reminding us that people are in dire need and we can help if we're able.

my mouth is drooling, Beef Couous with caramelized onions, pumpkin, raisins and fried almonds, and a hot bowl of beef broth on the side is my Fav!!

I’m Moroccan and I can say that you did a perfect and wonderful job. The way how you were rubbing the couscous grains is like how it’s done traditionally. Thank you so much for respecting the culture and sharing Moroccan recipes ❤ love you brother