Dish · moroccan
Couscous
Couscous here means the whole dish: tiny steamed semolina grains served under a stew of lamb, carrots, chickpeas, and onion, moistened with the stew's own broth.
Where it comes from
The grain and its steaming method are native to the Maghreb, and steaming it in stages over the simmering stew below, rather than boiling it directly, is what keeps each grain separate and light.
What cooks argue about
The divide is steaming versus soaking: a couscoussier steamed in stages over the stew gives a light, fluffy grain, while a quick hot water soak is faster but leaves it denser and clumped.
Nobody has published a couscous recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.