Moroccan table
Regional variantcouscousDrâa-Tafilalet

Couscous with cornmeal and coriander

Couscous with cornmeal and coriander is a Moroccan steamed couscous shaped around cornmeal and coriander; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Drâa-Tafilalet, dishes like Couscous with cornmeal and coriander carry the memory of markets, family ovens and seasonal judgement. The combination of cornmeal and coriander shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Couscous with cornmeal and coriander belongs to the Drâa-Tafilalet table. Taste it where its Atlantic coastal kitchen tradition lives, or fold it into an itinerary through the region.

See Drâa-Tafilalet on the mapBrowse places in Drâa-Tafilalet
Itinerary

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 days · Tangier → Agadir
Food-led itinerary
Itinerary

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 days · Tangier → Agadir
Food-led itinerary
Itinerary

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

16 days · Tangier → Agadir
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Kitchen method
Recipe

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

100g couscous, 3 tbsp olive oil, Zest of 1 lemon, 150ml hot chicken stock, Juice of ½ lemon…
Kitchen method