Moroccan · Main course
Souss Couscous with Argan Oil Drizzle
In the argan country of the Souss, couscous is often served the simplest possible way — steamed grains, a little onion and chickpea, and a generous drizzle of roasted argan oil poured over at the table so its warm, nutty aroma perfumes every mouthful. It is everyday Amazigh eating that lets the region's most famous ingredient shine.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g medium couscous
- 4 tbsp olive oil, divided
- 1/2 tsp salt
- Warm water, for steaming
- 1 onion, thinly sliced
- 150 g cooked chickpeas
- 1/2 tsp ground cumin
- 4 tbsp roasted culinary argan oil, to finish
Method
- 1
Moisten the couscous
Sprinkle the couscous with salted water and 2 tbsp olive oil, rub between your palms until every grain is separate.
- 2
First steam
Steam over simmering water for 15 minutes, then turn out, break up the clumps and sprinkle with a little more warm water.
- 3
Second steam
Steam again for 15 minutes until the grains are tender and fluffy.
- 4
Soften the onion
Meanwhile, cook the sliced onion gently in the remaining olive oil with the cumin until golden, then fold in the warm chickpeas.
- 5
Assemble and drizzle
Fork the onion and chickpeas through the couscous, mound onto a platter and pour the argan oil generously over the top at the table.
Chef's tips
- Add the argan oil only at the very end, cold onto the hot couscous, so its aroma is not cooked away.
- Steam, don't boil, the couscous; boiling gives a heavy, claggy grain instead of a light one.
- Toasting the couscous grains lightly in a dry pan before steaming deepens the nutty note that argan echoes.
Frequently asked questions
Do I need a couscoussier?
It is ideal, but a metal steamer or colander lined with muslin over a snug pot works. The key is that steam passes up through the grains.
Can I add vegetables?
Yes; a few steamed carrots or pumpkin are common, but keep it restrained so the argan oil remains the star.