📝 About This Recipe
A comforting soul-food staple from the heart of the Maghreb, this white couscous variation celebrates the earthy sweetness of long white turnips simmered in a velvety milk broth. Unlike the more common tomato-based versions, this dish relies on the delicate balance of cracked black pepper, clarified butter (Smen), and the natural creaminess of whole milk. It is a rustic, warming masterpiece often served during the colder months or as a soothing Friday lunch that highlights the beauty of minimalist Moroccan farm-to-table cooking.
🥗 Ingredients
The Couscous Base
- 500 grams Medium-grain Couscous (high-quality semolina)
- 2 tablespoons Water (for initial moistening)
- 3 tablespoons Vegetable Oil (to coat the grains)
- 1 teaspoon Salt (added during the second steaming)
- 2 tablespoons Butter (unsalted, to fluff at the end)
The Turnip Broth
- 1 kg White Turnips (peeled and halved lengthwise)
- 1 large Yellow Onion (grated or very finely minced)
- 1 liter Whole Milk (full fat is essential for the texture)
- 1.5 liters Water (for the base broth)
- 1 teaspoon Smen (Moroccan preserved clarified butter; substitute with ghee if unavailable)
- 1 teaspoon Ginger Powder (for a subtle warmth)
- 1.5 teaspoons Black Pepper (freshly ground, crucial for the flavor profile)
- to taste Salt (be generous as turnips absorb salt)
- 1 small bunch Cilantro Bouquet (tied with kitchen twine)
👨🍳 Instructions
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1
In the bottom of a 'Couscoussier' (steamer pot), combine the water, grated onion, ginger, black pepper, salt, and the cilantro bouquet. Bring to a boil over medium-high heat.
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2
While the water heats, prepare the couscous grains. Place the dry couscous in a large shallow platter (Gassa). Drizzle with oil and use your hands to rub the grains, ensuring every grain is lightly coated.
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3
Sprinkle about 1/2 cup of water over the grains and use a circular motion with your palms to rake through them, breaking up any clumps. Let it sit for 10 minutes to absorb.
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4
Once the pot is boiling, add the peeled turnips to the liquid. Place the steamer basket (Keskas) on top, ensuring no steam escapes from the sides (use a damp cloth seal if necessary).
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5
Transfer the moistened couscous into the steamer basket. Once steam begins to rise through the grains, cook for 20 minutes.
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6
Remove the steamer basket and return the couscous to the large platter. Carefully spread it out, sprinkle with salt and 1 cup of water. Use a fork or whisk to break up clumps while it's hot, then let it rest for 10 minutes.
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7
Check the turnips in the pot. If they are halfway tender, add the Smen (preserved butter) to the broth.
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8
Place the couscous back into the steamer basket for a second steaming. Once steam rises, cook for another 20 minutes.
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9
Remove the steamer basket again. Return the couscous to the platter, work in the unsalted butter to create a silky texture, and cover with a clean cloth to keep warm.
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10
Slowly pour the whole milk into the pot with the turnips and broth. Bring to a gentle simmer, but do not let it reach a rolling boil to prevent the milk from curdling.
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11
Taste the broth. It should be creamy, peppery, and savory. Adjust salt and pepper if needed. Simmer for 5-10 minutes until the turnips are buttery soft.
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12
To serve, mound the fluffed couscous in a large conical shape on a platter. Create a well in the center.
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13
Arrange the turnips on top and around the sides. Discard the cilantro bouquet.
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14
Generously ladle the hot milk broth over the couscous, allowing it to soak in for a minute before serving. Serve extra broth in small bowls on the side.
💡 Chef's Tips
Always use fresh, young turnips; older, larger turnips can be woody and overly bitter. If you cannot find Smen, a mix of ghee and a tiny drop of blue cheese can mimic that fermented depth. Don't rush the steaming; the three-step steaming process (though we did two here for brevity) is what makes Moroccan couscous light and airy rather than mushy. Use full-fat milk or even a splash of heavy cream for a more luxurious 'special occasion' version. If the milk broth looks too thin, you can mash one of the cooked turnips into the liquid to thicken it naturally.
🍽️ Serving Suggestions
Serve with a side of fermented milk (Lben) for a truly authentic Moroccan experience. A small bowl of Harissa on the side for those who want to cut through the creaminess with heat. Pair with a simple Moroccan tomato and cucumber salad to provide a fresh, acidic contrast. A glass of hot Moroccan mint tea is the perfect digestive to follow this hearty meal. Serve in a traditional clay Tagine or Gassa (large wooden bowl) to keep the dish warm during the meal.