Many people think that most Moroccan food has meat but the truth is a lot of the traditional recipes that people eat regularly have very little, if any meat. Morocco has a strong agricultural background and produce is plentiful and affordable. This has long been supplemented dried beans and grains.

There are some staple beans that are easy to get in Morocco; lentils, chickpeas and white beans or cannellini beans. They’re found at every small shop (hanout) and are often used to make dishes stretch further or supplement during bad harvest seasons.

Not only are these recipes vegetarian, most of them are vegan or can be made vegan with just a few adjustments.

Loubia (White Beans)

My kids really love this dish and it’s often something that we make when time is short. It’s simple to toss into the pressure cooker and in some ways reminds me a lot of American chili. Of course in Morocco it’s eaten as it is with bread.

Harira (Vegetarian Tomato Soup)

Harira is a soup that is eaten all month long during Ramadan. It is on every Moroccan table. There are some variations. Some people use rice, some include pasta. There might be meat added, or it could be all lentils. Every bowl of harira I’ve eaten has always included chickpeas.

Addis (Lentils)

This tomato and lentil dish will always have a special place in my heart because it’s the first Moroccan dish I ever learned how to make. It also was the first time I’d used a pressure cooker! You can make it just in a pot on the stove but with a pressure cooker or instant pot it cooks much faster.

B’ssara (Fava Bean Puree)

It might seem strange but this bean dish is made with dried fava beans and is served for breakfast. In winter months it’s very popular and you can but it on nearly every street corner. I like to add a lot of olive oil, cumin and a bit of spicy paprika. Thin it out and eat like a soup or keep it thicker and eat it with bread.

Hommos (Chickpeas Tajia Style)

With only 7 ingredients this simple but satisfying dish is easy to make. If you have dry chickpeas that you need to use, this is one recipe to use them for. You do need to soak them overnight so be prepared in advance. I serve this with some harissa on the side if you want to spice it up a little bit.

Add some Moroccan bread to your meal too – it’s a lot easier to make than you think!

Unlike Middle Eastern countries, Moroccans don’t eat hummus. At least not in the pureed form that people are used to. Hommos is the Arabic word for chickpea – and Moroccans DO eat chickpeas.

One of the most common ways to see chickpeas used are cooked in couscous or used in harira soup. There’s also a dish that is one of my husband’s favorite called kar3yn; it’s made using stewed chickpeas and cow or sheep hooves and lower leg. As you can see they’re usually not the main part of the dish but as an addition.

In talking with my sister in law it became clear there was no reason we couldn’t do chickpeas alone. This recipe prepares them similarly to how we make chicken tangia. It’s very easy but you do need to use dry chickpeas. Canned chickpeas will get too soft and won’t hold up right.

You might only know of 5 minute couscous but let me assure you this is not a Moroccan couscous recipe! Most of the countries of North Africa claim couscous as their national dish and there’s a wide variety of preparation styles and toppings.

Where did couscous come from?

No one is certain where couscous originated from. However it’s believed to have been derived from the Berber (Amazigh) word seksu which means “rounded.” There is evidence of it being made and eaten as early as the 7th century and it’s noted in Ibn Battuta’s famous book Travels. It is widely eaten across North Africa among all ethnic and religious groups. Varieties are also found in Levant countries.

What is couscous made of?

Wondering where couscous comes from? While some people think it’s a grain (technically it is) it’s actually a type of pasta. Couscous is made from semolina, which is purified durum wheat. There are many types of couscous made with a variety of different grains such as barley, corn, millet and even almond flour.

How do you cook couscous?

There are two main ways to make couscous, The instant version that most people are familiar with and the traditional way that takes a bit more time. The couscous used to cook both are exactly the same, the only difference is in how they are prepared.

Some people have asked can I cook couscous in a tajine? No you can not. It requires steaming and this isn’t possible in a tajine. You can however use a tajine to serve couscous.

Follow this step by step tutorial on how to make couscous the traditional Moroccan way.

How long does couscous last?

When couscous is in its dried, package form it can last quite awhile (typically shelf length is 1-2 years). However if it has been cooked it’s best not to leave it in the refrigerator for more than three days.

Wondering if you can freeze couscous? You can! You do need to make sure that the couscous is on its own. It shouldn’t be frozen with any of the vegetables or meat – you’ll just end up with a globby mess. Allow the couscous to cool completely. It might help to spread it out on a tray or pan to make this process go faster.

Place the plate or tray directly into the freezer until it’s frozen and then transfer couscous into a freezer safe bag or container until you’re ready to use it.

To reheat frozen couscous, remove it from the freezer. In a skillet or a pot, add a bit of oil or butter along with 1 -2 Tbsp of water. Add the couscous and keep stirring until it fluffs back up and is warmed through.

What goes well with couscous?

Many people have been led to believe that couscous is a side dish (I’ve actually written a whole post on this) that goes along side tajine and are confused when they aren’t served this in Morocco. It’s because tajine and couscous are two different meals.

I repeat couscous and tajine are TWO DIFFERENT MEALS!

If you want to make couscous as a side dish you can, but just keep in mind this isn’t the authentic way to make couscous.

In search of some couscous recipes that aren’t authentic? Try one of these couscous side dish recipes I rounded up for you.

Does couscous have gluten?

Yes, couscous is made from durum wheat and it absolutely has gluten. There are some products on the market now that are gluten-free couscous. For example corn couscous can be made with cornmeal or polenta. Quinoa or millet grains can be substituted or even rice. Some companies also are making gluten-free couscous.

Are you looking for couscous meal ideas?

You can find all of my recipes using couscous in the posts below.

How to make couscous from scratch

It isn’t as hard as it may sound. For those cooks who want a little extra challenge roll up your sleeves and grab a few ingredients and tools and you’ll soon be on your way to a delicious homemade couscous.

Lamb and Vegetable Couscous

One of the most traditional couscous recipes is lamb and vegetable couscous. While there might be a tendency to make the meat the star of this dish it’s really just an added element. Break out the produce and get cooking!

Corn couscous with Spicy Shrimp and Peas

Celiac’s can’t eat normal couscous so I set out to make this gluten free version. Corn couscous is eaten in Morocco. It’s made the same way normal couscous is but by substituting dried corn flour for wheat flour. It does taste a bit like grits but the preparation is different. In this recipe I pair it with peas and shrimp but you can make it with any topping you like.

Chicken Couscous

If you prefer chicken over red meat or seafood, chicken couscous might be perfect for you. The ingredients and spices aren’t too different. I have found with this recipe you can really play with which vegetables you’re using.

Sweet Breakfast Couscous

You won’t find this version of couscous ever served in Morocco, it’s my own creation. Sometimes people do make a snack with buttermilk and couscous called seikook and I made this recipe as a play on that tradition.

Crockpot Paleo Lamb Stew with Cauliflower Couscous

If you’re on a low carb diet than this might be just the recipe you know. Technically the cauliflower portion can be considered couscous or rice – take your pick! The preparation is quite a bit differently but you can pull out your crockpot to pull this off quickly. This is a good couscous for celiacs to consider.

The very first Moroccan “dish” that I learned how to make was Moroccan lentils or addis as they’re called here. I can remember MarocBaba and I had gone to Essaouira for two days by ourselves. We were 19 and 20 years old and frankly neither of us had any clue how to cook much of anything except scrambled eggs. We also were broke so dining out wasn’t a sustainable option.

So we called up his mom and had her walk us through how to make something simple – and this was the simple dish we needed. Growing up lentils were not something I’d ever eaten. Honestly I’m not sure I’d ever had a lentil before I came to Morocco. So figuring out how to cook them was not my strong suit.

Normally this is made using a pressure cooker; and you easily can use that instead of an instant pot. But when I tested it this way I found it cooked faster, the flavor was good, and I didn’t run into the issue of running out of water and having my lentils burn.

The original recipe to make these does not include any vegetables but I decided to add some carrots to it for some extra flavor and nutrients. Plus my kids love these lentils and aren’t always great about eating vegetables so it’s a good way to hide them.

Beans for breakfast was not something that I ever imagined I would be eating but, in Morocco it’s a common dish for breakfast or lunch. You’ll most often find it served in small street food stalls and it’s very inexpensive. It’s seriously one of our favorite dishes!

I would argue that the version cooked in a clay pot for hours is certainly the most tasty version however few of us have the pot or a charcoal oven that we can tend for 12 hours or more. Instead I tested out the recipe using an Instant Pot and while it’s not exactly the same it’s a fair substitute!

I decided to make this a completely vegetarian recipe but sometimes it is made by cooking with some meat. The most typical way you’ll find it in Morocco is actually with pieces of sheep stomach. But it can also be made with dried meat known as khlia (it’s a bit like beef jerky). For me, the vegetarian version works just fine!

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I also think you’ll appreciate the ingredient list for this recipe is pretty basic, and you probably have most of these items on hand.

This dish is always eaten in Morocco with bread to scoop up the beans. If you have time to make it I suggest trying batbout as it’s my favorite bread to accompany this dish.

When this is served as a side dish, the main dish is often chicken or beef that has been grilled. The flavors really work together well. You can try this charmoula marinade to go with your chicken; or try making these hamburgers with harissa mayonnaise.

Couscous is one of the national dishes of Morocco however, it’s a dish that I rarely make.  This is not because I don’t love it (because I do!)  It does take some time to make the couscous and it also takes a little practice to get the flavors right. 

I have been told that you can use the instant couscous that is much like minute rice, BUT I really don’t think it tastes the same.  If it’s your first time making couscous this might not be the best time to have 20 guests over for a dinner party and serve this, as even with a good recipe (like the one I’m going to share!) the first attempt is a bit of trial and error especially when it comes to the steaming process.

You will need a couscousiere (French for a couscous cooking pot).  You may be able to get away with a steamer insert if the holes are small.  Although I will list the vegetables that I used, the good part about this dish is really any vegetable or combination of vegetables will work.  It’s a great dish to clear out the vegetable drawers.

Couscous is traditionally eaten family style using the hands or eaten with spoons.  However it can be served onto individual plates.  The extra sauce is served on the side with guests taking additional sauce as desired.

Looking for more couscous recipes? I’ve got a page for that!