📝 About This Recipe
Deeply rooted in the rugged Atlas Mountains, this rustic Berber (Amazigh) dish celebrates the seasonal bounty of wild, earthy greens and hand-rolled semolina. Unlike the sweet-and-savory urban tagines, this variation relies on the pungent, peppery bite of wild herbs and the richness of high-quality olive oil. It is a soul-warming, vegetarian masterpiece that offers a true taste of North African mountain heritage.
🥗 Ingredients
The Couscous Base
- 500 grams Medium-grain Couscous (preferably hand-rolled or high-quality durum semolina)
- 2 cups Water (divided, for steaming process)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Fine Sea Salt
The Wild Greens & Aromatics
- 800 grams Mixed Wild Greens (a mix of dandelion greens, mustard greens, kale, and chard, stemmed and roughly chopped)
- 200 grams Fresh Spinach (washed and chopped)
- 2 medium Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 piece Preserved Lemon (flesh removed, rind finely minced)
Spices and Broth
- 1 liter Vegetable Broth (or water for a more traditional taste)
- 1 tablespoon Ground Cumin (toasted)
- 1 teaspoon Smoked Paprika (adds a hint of mountain woodsmoke flavor)
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 large bunch Cilantro and Flat-leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the couscous. Place the dry grains in a large wide bowl (a 'gassa'). Drizzle with 2 tablespoons of olive oil and rub the grains between your palms to ensure every grain is coated; this prevents clumping.
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2
Sprinkle about 1/2 cup of salted water over the grains. Use your fingers to rake through the couscous in a circular motion until the moisture is absorbed. Let it rest for 10 minutes.
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3
Fill the bottom of a couscoussier (steamer) with the vegetable broth, diced onions, garlic, cumin, turmeric, and paprika. Bring to a boil.
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4
Transfer the moistened couscous into the steamer basket (the top part). Place it over the boiling broth. Once steam begins to emerge from the grains, cook for 20 minutes.
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5
Remove the steamer basket and tip the couscous back into the large bowl. Carefully break up any lumps with a wooden spoon, then add another 1/2 cup of water and a pinch of salt. Let it rest while you prepare the greens.
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6
To the boiling broth in the bottom pot, add the tougher wild greens (mustard, dandelion, and kale) along with the minced preserved lemon rind.
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7
Place the couscous basket back on top for its second steaming. Cook for another 20 minutes. The greens below will infuse the grains with their earthy aroma.
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8
Remove the basket once more. Add the spinach, chopped cilantro, and parsley to the bottom pot with the other greens. Stir well; the spinach will wilt almost instantly.
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9
Perform the final 'fluff' on the couscous in the bowl, adding the remaining olive oil and a final splash of water if the grains feel dry. Return to the steamer for a final 10-minute steam.
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10
Taste the greens and broth; adjust seasoning with salt and chili flakes. The greens should be tender but not disintegrated, and the broth should be highly concentrated.
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11
To serve, mound the fluffy couscous on a large communal platter. Create a well in the center and spoon the greens and a generous amount of the flavorful broth over the top.
💡 Chef's Tips
If you cannot find wild dandelion or mustard greens, a mix of Swiss chard and arugula works beautifully as a substitute. Never cover the steamer basket with a lid while steaming couscous; the steam needs to pass through the grains freely to keep them light. For the most authentic flavor, use a 'Smen' (fermented butter) if available, replacing one tablespoon of olive oil with it. If the steam escapes from the joint between the bottom pot and the steamer basket, seal it with a damp cloth or 'qfoul' to ensure all pressure goes through the grains.
🍽️ Serving Suggestions
Serve with a side of cold, fresh buttermilk (Lben) to balance the peppery greens. A small bowl of Harissa on the side is essential for those who crave extra heat. Pair with a simple Moroccan tomato and cucumber salad for a refreshing crunch. Finish the meal with a traditional hot glass of Moroccan Mint Tea.