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Moroccan Couscous Recipes

Couscous is considered the national dish of Morocco. A generous mound of steamed couscous is essential to these Moroccan recipes.

Moroccan Couscous with Sheep's Head and Vegetables
Couscous is one of the traditional ways in which to serve sheep's head. Here the variety meat is cooked in a rich broth laden with vegetables.

Couscous Saycouk - Couscous with Buttermilk
Buttermilk (lben) is a traditional follow-up to a Moroccan meal of couscous. It may be offered either as a beverage or mixed into a bowl of plain or butter-flavored couscous (saycouk).

Couscous Tfaya Recipe - Couscous with Caramelized Onions and Raisins
This Moroccan recipe shows how to make authentic Couscous Tfaya with either chicken or lamb. Tfaya refers to a dish prepared with sweet and spicy caramelized onions and raisins. Some versions also include chick peas.

Seffa Medfouna Recipe - Vermicelli or Couscous with Chicken, Lamb or Beef
Savory saffron chicken, lamb or beef is hidden within a dome of steamed couscous or broken vermicelli (chaariya). Ground fried almonds, cinnamon and powdered sugar garnish this delicious Moroccan dish.

Moroccan Couscous with Seven Vegetables
This famous Moroccan dish features a mound of steamed couscous topped by stewed vegetables and meat. Very delicious!

M'hammsa with Milk and Sugar
This super-sized couscous is boiled, not steamed, and then sweetened with milk and sugar.

How to Make Barley Couscous - Couscous Belboula
Barley grits are steamed and served as couscous belboula.

Moroccan Couscous with Pumpkin, Carrots and Chickpeas
Offer this fragrant couscous year round. Omit the meat to make a complete one-dish vegetarian meal.

Moroccan Barley Couscous with Pumpkin, Carrots, Turnips and Chickpeas
This hearty, rustic couscous goes well with sheep head, but other cuts of lamb or beef may be used.

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