Couscous

Couscous is the most popular dish that characterizes Morocco. Moroccans usually eat it on Fridays for lunch when the family is all together. Couscous can be considered as the toughest Moroccan dish you can make. Women do better with making it, because it took lots of time and needs lots of patience. This meal contains lots of ingredients like carrots, potatoes, zucchini, pumpkin, cabbage, turnips, chickpeas, chicken or meat, looots of spices.... And we add caramelized onions and raisins for decoration.

Eating couscous on Fridays is a Moroccan tradition and since a long time Moroccans eat this meal on those when they all go to some member's house and usually it's granny's.

And if you want to give it a try, here are the steps you should follow to have a good Moroccan couscous:

First, you should steam the couscous (there's pre-packed couscous which facilitates this step and it's available in supermarkets). It should be steamed 3 or 4 times!

At the same time, you cook the vegetables and the chicken or meat, in another pan. Then it's the caramelized raisins and onions turn! Mix the sliced onions, raisins, spices, sugar or honey in a sauce pan, add some water, cover it, and leave it cook for approximately half an hour over low heat.

After finishing cooking... It's serving time! Empty the steamed couscous into a dish that Moroccans call "Gasaa". Next put the vegetables and the chicken or meat on the top of the couscous. Finally, we put the caramelized onions and raisins (the "Tefaya") on the very top.

Here in Morocco, the way we eat it is much different than the one you do in America or anyplace in the world. We eat couscous in the same big dish and we usually use our hands. The older members are professionals; they make balls so it gets easier to hold and to eat.

So good appetite, and enjoy eating the most popular and delicious meal ever!!

Written by Mahdi, Khalil, and Hamza