Moroccan Couscous “Night in Marrakech”

Add butter to the warm semolina and work it with your fingers until grains are separated and light. Cover to keep warm.

8️⃣ 🍽️ Assemble the Dish

On a large serving platter, mound the couscous in the center. Arrange the meat and vegetables around it. Ladle broth over the top and garnish with chopped parsley and coriander.

💡 Tips & Variations

• Make ahead: Prepare the broth, vegetables, and couscous a day in advance — the flavors will deepen beautifully overnight.
• Vegetarian option: Replace meat with more chickpeas and a variety of root vegetables like sweet potatoes or pumpkin.
• Even cooking: Keep the heat gentle and steady to avoid over-reducing the broth and to ensure tender meat.

📦 Serving Suggestions

• Serve with harissa on the side for guests who like a spicy kick.
• Pair with mint tea or a cold yogurt drink (ayran) for a refreshing contrast.

Rich, warm, and deeply aromatic, this Moroccan Couscous “Night in Marrakech” is a complete, satisfying dish that brings people together around the table. 🇲🇦🌾🍲