You are currently viewing Couscous Recipe by Dina

There is an endless argument about whether couscous is originally a Marrocan or a Tunisian dish. This way or the other, for me, Dina’s couscous will always remain the perfect one for me. 

When coming to Dina, ready for the couscous challenge, I was pleased to find out that the recipe is not so complicated as I thought. 

For Dina, this is the ultimate lunch for a family gathering.

Ready? Here we go:

for 8-10 servings


  • 3 medium size onions
  • 1 medium cabbage- roughly cut (big chunks)
  • 2 squashes
  • 0.5 kg  pumpkin (no need to peel it) 
  • 3 carrots
  • 2 sticks of celery
  • 1 kg semolina
  • water
  • salt
  • pepper
  • turmeric
  • 1/2 teaspoon paprika


  • Chicken- 1 piece per person  or 4 legs to enrich the taste (optional, you can easily turn this dish vegetarian)
  • 1 cup of precooked chickpeas (hummus)
  • 3 potatoes

Let’s make it:

First, prepare the soup. While it boils you will work on the semolina.

Part #1- soup:

  1. Cut all the vegetables into big chunks
  2. First, add the harder vegetables (excluding the celery)  into the pot 
  3. then, place the softer vegetables and the celery (with the leaves)
  4. Add (approx) 2 cups of water, just enough so that it reaches half the height of the vegetables
  5. Add 1.5 tsp of salt, 0.5 tsp of turmeric and some black pepper
  6. Bring to a boil and then let simmer

Part #2- semolina

While the soup is boiling:

1. Put the semolina in a large wide bowl

2. Add 1 teaspoon salt

now… imagine you are a 3-year-old toddler playing with sand

watch my video below to see me processing the semolina.

3. Prepare a 2/3 cup of water and start sprinkling over the semolina, spreading the drops of water with your hand. keep mixing, slowly adding a little water while continuing to process the semolina. Repeat the process until you finish the water and the small semolina grains stick on to each other, resembling flakes

4. Place the semolina immediately in the upper part of the couscous pot, cover, and steam for about 30-40 minutes until soft and edible. Note that the semolina will dry out if you let it stay.

Special couscous pot

5. Remove the couscous from the lower pot, wash under water (like pasta), drain the water,  and move to a clean bowl.

6.add 3 tablespoons of vegetable oil (not olive oil, it’s taste will overshadow the taste of the semolina)

7. Add a bit of turmeric and black pepper

8. Place back in the pot and steam for another 15 minutes.


Looking forward to your real couscous pics!

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