Couscous is a beloved staple in Moroccan cuisine, celebrated for its versatility and ability to complement a wide range of flavors. The golden couscous dish is a delightful combination of ingredients, including: 

Olive oil
Chopped garlic
Onion
Carrot
Zucchini
Israeli couscous (larger pearls)
Saffron
Turmeric
Cinnamon
Cumin
Chopped parsley
Dried apricots or raisins
Toasted slivered almonds

The preparation process involves sautéing the aromatic vegetables in olive oil until softened, then adding the couscous and spices. As the couscous cooks, it absorbs the flavors of the vegetables and spices, creating a harmonious blend of savory and sweet notes. The addition of dried fruits and toasted nuts provides a delightful contrast of textures and a touch of sweetness. Couscous can be served as a main dish or an accompaniment to various tagines and stews. It is often garnished with fresh parsley and toasted almonds, adding a vibrant pop of color and a satisfying crunch. In Moroccan households, couscous is a staple dish, enjoyed for its comforting flavors and the ability to bring family and friends together around the table.

Couscous Varieties

Description
- Moroccan Couscous : Small, round granules made from semolina flour.
- Israeli Couscous : Larger, pearl-shaped couscous made from wheat flour.
- Whole Wheat Couscous : Nutty flavor and chewier texture.
- Vegetable Couscous : Couscous mixed with dehydrated vegetables.

Zaalouk

Zaalouk is a flavor-packed cooked Moroccan eggplant salad with tomatoes, garlic, olive oil, and warm spices. It can be served warm or cold, and can be pureed to a smooth consistency or served chunky like a dip. The main ingredients are globe eggplant, extra virgin olive oil, fresh garlic, spices like cumin and paprika, lemon juice, and fresh herbs like cilantro and parsley.

To make zaalouk, the eggplant is first salted to help with texture and flavor, then cooked with the tomatoes, garlic, and spices until very tender. The eggplant and tomatoes are then mashed to the desired consistency, and lemon juice, cilantro, and parsley are stirred in. The eggplant can be prepared in different ways, such as baking, smoking, or broiling/grilling, before adding to the tomato mixture.

Preparation Method

Traditional Method Peel and chop the eggplants and tomatoes, then cook them together in one pot
with the seasonings and olive oil. Roasted Eggplant Method Roast the eggplants first to add a smoky flavor, then add them to the cooked tomato mixture.


Zaalouk can have a range of textures from chunky to a puree-like consistency, and lemon juice can be added at the end to brighten the flavor. It's recommended to cube the eggplant and soak it in salted water for 30 minutes to an hour before cooking to remove excess moisture and make the texture less slimy. Zaalouk keeps well in the fridge for 4-5 days, and the flavors develop and intensify over time. 

Mechoui

Mechoui is a traditional Moroccan dish of slow-roasted whole lamb, typically cooked over a fire or in a pit. Since most home ovens can't accommodate a whole lamb, this recipe calls for roasting a leg of lamb or shoulder in the oven. The lamb is prepared by trimming excess fat, making deep cuts in the meat, and spreading a mixture of butter, garlic, salt, pepper, cumin, saffron, turmeric, and olive oil over the entire lamb.

There are three main roasting methods for Mechoui:

Very Slow-Roasting (preferred Marrakesh method): Preheat oven to 250°F, cover lamb with foil and roast for 7-9 hours, basting hourly, then remove foil and brown the lamb for 15-30 minutes at 475°F.
Traditional Roasting: Preheat oven to 475°F, add water to pan, and roast uncovered for 20 minutes, then reduce oven to 325°F and continue roasting for 2.5-3 hours, basting occasionally.

Fast Roasting: Preheat oven to 475°F, wrap lower leg in foil, add water and oil to pan, and roast for 1-2 hours, basting frequently.

Mechoui is typically served for special family dinners or when entertaining, garnished with salads, roasted/grilled vegetables, or mini brochettes, and accompanied by dishes of salt and cumin for dipping.


Traditional Mechoui

Modern Mechoui
Cooked in earthen clay ovens or pits with a wood fire, then buried under embers for 5-6 hours. Cooked in a hot smoker, charcoal grill, or 375°F oven for 2-3 hours until fully cooked and tender. Uses a whole lamb, small camel, gazelle, or wild sheep. Uses a 3-4 lb boneless lamb shoulder. Marinated in a spiced butter for at least 2 hours, or preferably overnight. Marinated in a spiced butter with ground coriander, chopped garlic, cumin, sweet paprika, sea salt, and unsalted butter.

Mint Tea and Other Beverages

Mint tea, known as "Atay" in Morocco, is an integral part of Moroccan culture and hospitality. The traditional recipe calls for fresh mint, green tea, sugar, and water, brewed in a specific ritual. The tea is steeped for 3 minutes, then poured back and forth between the pot and glasses to help dissolve the sugar, creating a frothy top. Moroccans take pride in their unique mint tea recipes, often adding artemisia or sage for extra flavor.

Moroccan mint tea is typically served in small decorative glasses, not teacups. A proverb states the three glasses represent life's journey: "The first glass is as bitter as life, the second glass is as strong as love, the third is as gentle as death". Reviewers enjoy the refreshing and soothing qualities of the tea, suggesting using less sugar or stevia for a healthier version.

The article includes a recipe for a '10-Minute Moroccan Mojitos' cocktail, fusing Moroccan mint tea and Cuban mojitos with added flavors of cardamom and rosewater. The cocktail is made by:Brewing a cardamom tea concentrate Muddling fresh spearmint leaves and sugar Combining the tea, lime and lemon juice, white and dark rum, and rosewater. The author recommends adjusting the citrus juice amounts based on the fruit's tartness. For a non-alcoholic version, decaffeinated black tea can be used.

Traditional Mint Tea

Fusion Cocktail Fresh mint, green tea, sugar, water. Black tea leaves, green cardamom pods, fresh spearmint, lime and lemon juice, white and dark rum, rosewater Brewed in a teapot, poured back and forth to create froth Tea concentrate combined with muddled mint, citrus juices, and spirits Served in decorative glasses Served as a cocktail over ice


The 'Maghrebi Mojito' is another fusion cocktail combining elements of Moroccan Mint Tea and the classic Cuban Mojito. It uses gunpowder green tea for the tea essence, cane sugar, club soda or sparkling water, fresh lime, and mint leaves. The first steep is reserved as the 'soul' of the tea, while the second steep is discarded. The cocktail is assembled by muddling mint and sugar, adding ice, rum/non-alcoholic spirit, the reserved tea essence, and topping it off with club soda or sparkling water.