Saykouk (Couscous with Buttermilk)
Welcome to my table! A refreshing, simple, and cooling dish typically eaten in summer, consisting of steamed couscous submerged in cold buttermilk. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Leftover or freshly steamed couscous
- Cold Lben (fermented buttermilk)
- Pinch of salt
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Steam the couscous and let it cool completely.
Place a portion of cold couscous in a bowl.
Pour cold buttermilk generously over the top.
Stir and eat with a spoon.
Authentic Tips
- Never pour hot broth over the couscous until just before serving to prevent it from becoming mushy.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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Traditional Saykouk
Welcome to my table! The ultimate summer refresher. Steamed couscous grains mixed with cold, churned buttermilk (Lben). Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.