A mountain recipe to pass on
This Moroccan preparation highlights several harvests in a single grain and transforms a rustic mixture into a versatile culinary base. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. Durum wheat, barley, millet, corn and oats each bring their scent, color and chew. Setting up takes a few minutes: weigh the cereals, prepare the vegetables and gather the spices before starting. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
The water should fall like fine rain: pouring too much at once, it transforms the flour into paste instead of forming small regular grains. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Cook this couscous with vegetable broth, herbs or dried fruits, choosing an accompaniment that lets the cereals speak for themselves. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. Once completely dry, it will keep for several weeks in an airtight jar, away from heat and humidity. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.
