Couscous:

Couscous is really a dish that can be cooked every Friday in Morocco, the taste is absolutely delicious take a spoon or use your right hand to eat, the rules are eat in front of your dish and meat can be shared at the end of the meal the same for tagine dish .do not miss couscous when you visit Agadir city .

Recipe :

Couscous dish with many vegetables :

1 kg wheat semolina
500-750 ml water
1 tsp salt
1 ½ tsp flour
250 ml vegetable oil
2 large bowls
1 mixing spoon
1 tamis or a large holed sieve
1 steamer
1 fork

How to make :

Pour the water into a steamer and bring it to a boil. In the bowl, very gently mix the semolina, salt and flour with 250ml of water. When it is mixed thoroughly pass the mixture through the tamis or sieve. Place it in the steamer for half an hour. Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy. Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes. Return the semolina to the steamer for another 20 minutes to finish cooking it. Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.