A touch of smen, Moroccan fermented butter, flavors the semolina in the couscous.
In some Moroccan recipes, the semolina is flavored with a small amount of smen after cooking the grains, without covering the rest of the dish.
The broth fills the kitchen with its aroma, the vegetables are tender, and the meat is succulent, but the semolina often takes a backseat. However, it's the central element that binds all the components of the dish together. Even when cooked properly, it can seem somewhat bland compared to a generous side dish, and a quick touch just before serving is enough to add flavor.
That special touch is smen, a fermented and salted butter typical of Moroccan cuisine. Its flavor is much more intense than that of regular butter, so it's not about adding a lot, but rather using it as a seasoning, just enough to notice its aroma. Moroccan cook Choumicha recommends one teaspoon of smen for every 750g of couscous, mixed with the still-hot grains before serving.
Preparation begins as usual. If using a couscousier, moisten and separate the grains while they steam. When the semolina is tender, pour it into a large bowl and, while the grains are still hot, add the smen and mix to distribute it evenly.
For your first attempt, it's best to start with a small amount and taste before adding more. Since smen is strong, it's better to be able to adjust the seasoning than to have to dilute it later. If the broth is already well-seasoned, keep that in mind before adding more salt to the semolina.
Choumicha presents smen as an optional ingredient, so the couscous can be prepared just the same without it.
