On making couscous with Hafida

Posted from the cornfields...

Hafida and me

Last Thursday, the day before I left Ifrane, Hafida showed me how to make couscous. I was initially stressed by the thought of adding "cook a big meal" to my to-do list for the day before leaving the country, but it turned out that, by the time we were ready to start cooking, my bags were packed and I had very little to do anyway.

Those of you who have cooked with this semolina product before may be wondering, "What's there to show you? You just add some boiling water to the couscous and let it soak up the water and then do whatever you want to do with it." That's what I thought before moving to Morocco. I quickly learned that I had been doing it wrong all along.

When Moroccans talk about "making couscous," they are talking about a complete dish that consists of seasoned, stewed vegetables (traditionally onions, turnips, carrots, pumpkin, zucchini, and cabbage, plus chickpeas) and (usually) meat served atop couscous that has been thrice steamed above the stew using a couscoussier. This method makes the couscous light and fluffy as well as flavorful, since it absorbs additional flavor from the stew.

Moroccan society, compared to society in the United States, is still very traditional, so virtually all Moroccan families have couscous as the large midday meal on Fridays. Couscous is prepared in a very particular way, too, and I was lucky that Hafida was willing (although not entirely happy) to 1) make a vegetarian version and 2) leave out the tomatoes so a friend of mine with a tomato allergy could join us for the meal.

We didn't talk a lot as we cooked, but I still enjoyed the time with Hafida, and I enjoyed learning from her. I thought about how she must have begun cooking couscous with her mother when she was a very little girl, and that if she had a daughter (she has only one child, a son), she would teach her daughter in the same way. I thought about my relationship with my own mother, and about the things I wish I had taken the opportunity to learn from her when I was a young girl. Living in Morocco has helped me to become more aware of both the reasons why I appreciate the flexible norms of my own culture and of the things that can be lost as a result of that flexibility.

Just as we were finished preparing the couscous, our friends Lynn and Karen stopped by. We convinced Hafida to stay and eat the meal with us. She helped me serve the couscous Moroccan style, on one large platter from which everyone could eat. It was a great way to spend my final afternoon in Ifrane.

T was there, too; he took the photo.

Soon after I got to Nebraska, I tried to prepare couscous for my parents. I tried not to make too many changes, but I left out the pumpkin and chickpeas and tried using vegetarian "chicken." Mom and Dad said it was fine, but I thought it wasn't remotely as good as the couscous I had made with Hafida. I think this is due only in part to my lack of experience preparing the dish. What contributed to the deliciousness of the couscous I made with Hafida was the newness of the experience as well as the companionship. My theory is that couscous cooked alone is not as tasty as couscous cooked with a family member or friend.

But at least I got to eat my couscous with family.

Mom, Dad, and Pierre, ready to try my couscous (served in the tagine I brought with me from Morocco)