📝 About This Recipe
This exquisite dish celebrates the delicate artistry of Moroccan 'Seksou', utilizing the finest small-grain semolina for a cloud-like texture. Unlike heavy stews, this variation highlights the vibrant, cooling properties of fresh Mediterranean herbs and the golden warmth of clarified butter. It is a sophisticated, aromatic staple that transforms simple grains into a fragrant centerpiece, perfect for festive gatherings or a refined side dish.
🥗 Ingredients
The Grain
- 2 cups Small-grain (fine) dry couscous (ensure it is high-quality durum wheat semolina)
- 1.5 cups Warm water (for the initial hydration)
- 3 tablespoons Extra virgin olive oil (to coat the grains)
- 1 teaspoon Sea salt (fine grain)
The Herb Infusion
- 1 bunch Fresh Italian parsley (finely minced)
- 1 bunch Fresh cilantro (finely minced)
- 1/2 cup Fresh mint leaves (finely chopped)
- 3 pieces Green onions (white and light green parts only, thinly sliced)
Aromatics and Finishing
- 2 tablespoons Smen (Moroccan preserved butter) or Ghee (at room temperature)
- 1/2 teaspoon Ground ginger (for a subtle warmth)
- 1/4 teaspoon White pepper (finely ground)
- 1/4 cup Toasted pine nuts (for garnish)
- 1 tablespoon Lemon zest (from one organic lemon)
👨🍳 Instructions
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1
Place the dry small-grain couscous in a very large, shallow bowl (traditionally a Gassaâ). Drizzle with 2 tablespoons of olive oil and use your fingertips to rub the oil into the grains, ensuring every pearl is lightly coated to prevent clumping.
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2
Gradually sprinkle the warm water mixed with salt over the grains. Use a raking motion with your fingers to distribute the moisture evenly. Let it rest for 10 minutes to allow the grains to swell.
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3
Fill the bottom of a couscoussier (steamer) with water and bring to a boil. If you don't have one, use a large pot with a tight-fitting steamer basket lined with cheesecloth.
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4
Gently break up any lumps in the hydrated couscous by rubbing the grains between your palms. The texture should feel like damp sand.
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5
Transfer the grains into the steamer basket. Do not press them down; they need air circulation to stay fluffy. Steam uncovered for 20 minutes once steam begins to rise through the grains.
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6
Carefully tip the steamed couscous back into your large shallow bowl. It will be very hot. Use a fork or a traditional wooden spoon to spread it out.
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7
Sprinkle about 1/2 cup of cold water over the hot grains. While still warm, add the smen (or ghee), ginger, and white pepper. Work the butter into the grains as they cool.
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8
Let the couscous rest for another 10 minutes. This second resting period is crucial for the 'small grain' variety to achieve its signature tender bite.
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9
Return the couscous to the steamer for a second steaming of 15 minutes. This ensures the grains are fully cooked and light.
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10
While the grain steams for the final time, prepare your herb mixture. Ensure the parsley, cilantro, and mint are bone-dry before chopping to avoid a 'muddy' green color.
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11
Remove the couscous from the steamer for the final time. In the large bowl, toss the hot grains with the remaining tablespoon of olive oil and the lemon zest.
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12
Fold in the fresh minced herbs and green onions. The residual heat from the grains will release the essential oils of the herbs without wilting them completely.
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13
Taste and adjust seasoning with an extra pinch of sea salt if necessary. Fluff one last time with a fork to ensure maximum volume.
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14
Transfer to a communal serving platter, mounding the grains into a pyramid shape. Garnish generously with toasted pine nuts.
💡 Chef's Tips
Always use a 'raking' motion with your fingers rather than stirring with a spoon to keep the grains separate and light. If you cannot find Smen, use high-quality cultured butter or ghee for that authentic fermented depth of flavor. Ensure your herbs are completely dry after washing; any moisture will turn the couscous soggy instead of fluffy. For the best results, use a 'fine' or 'small' grain couscous; 'medium' grain will work but won't provide the same elegant, melt-in-the-mouth texture. If steam escapes from the joint between the pot and the steamer, seal it with a damp cloth or 'mafrouda' (a flour-water paste) to force the steam through the grains.
🍽️ Serving Suggestions
Serve alongside slow-roasted Moroccan lamb tagine with prunes and almonds. Pair with a chilled glass of Moroccan mint tea or a crisp, dry Rosé. Accompany with a side of spicy Harissa paste for those who enjoy a kick of heat. Excellent served as a bed for grilled sea bass or roasted Mediterranean vegetables. Add a dollop of thick Greek yogurt or Labneh on the side to complement the fresh herbs.