Moroccan Couscous with Seven Vegetables Recipe

Indulge in the rich flavours of Moroccan cuisine with this delightful couscous dish featuring a medley of seven vegetables and your choice of lamb, beef, or chicken. Whether you prefer the traditional meaty version or a vegetarian twist, follow the recipe notes for a customized culinary experience.

Total Time: 2 hours 35 minutes

Yield: 8 servings

Calories: 940kcal

Ingredients of Moroccan Couscous with Seven Vegetables Recipe

Couscous:

– 2.2 lb. couscous (medium calibre, not instant)

– 1/4 cup olive oil or vegetable oil

– 6 cups water, divided (milk can be used for final steaming)

– 2 to 3 tsp salt (added after 1st steaming)

– 2 tbsp soft butter (added after final steaming)

Meat and Broth Seasoning:

– 2.2 lb. lamb, beef, or goat meat (large pieces on the bone) OR 1 large whole chicken

– 1 large onion, coarsely chopped

– 3 fresh tomatoes, peeled and coarsely chopped

– 1/4 cup olive oil or vegetable oil

– 1 1/2 tbsp salt

– 1 tbsp ginger

– 1 tbsp pepper

– 1 tsp turmeric

– 1 handful of parsley and cilantro sprigs (tied into a bouquet)

– 2 tsp smen – Moroccan preserved butter (optional; reserve until end of cooking)

Traditional Veggies:

– 1/2 cup dried chickpeas, soaked overnight

– 1 small head of cabbage, halved or quartered

– 3 or 4 medium turnips, peeled and halved

– 8 to 10 carrots, peeled (halved lengthwise if large)

– 1 or 2 small tomatoes, peeled, seeded, and quartered

– 1 or 2 small onions, halved (or use fresh pearl onions)

– 1 small acorn squash, quartered (or wedge of pumpkin)

– 4 or 5 small zucchini, ends trimmed (or 8-ball round, cut in half)

Equipment to Make Couscous:

– Couscoussier | Large Steaming Pot

– Extra-large mixing bowl

Preparation of Moroccan Couscous with Seven Vegetables

Instructions:

– Soak dried chickpeas overnight or use a quick soak method.

– Wash and prep vegetables.

Begin Making the Broth:

– Brown meat or chicken with oil, onion, tomatoes, and spices in a couscoussier.

– Add soaked chickpeas, parsley/cilantro bouquet, and water. Boil, cover, and simmer.

First Steaming of the Couscous:

– Drizzle oil over Couscous and toss with water.

– Steam for 15 to 20 minutes.

Second Steaming of the Couscous:

– Turn Couscous back into a bowl, add water and salt, then steam with vegetables.

Third and Final Steaming of the Couscous:

– Turn Couscous out, add turnips and carrots to the pot, then steam with remaining vegetables.

Serving the Couscous:

– Work the butter into Couscous, and add smen to the broth.

– Drizzle broth over Couscous, arrange meat and vegetables, and garnish.

– Serve with optional Tfaya on the side.

Important Notes Before Making Couscous:

– Adjust the cooking time for chicken or a vegetarian version.

– Customize broth richness with additional oil for a vegetarian version.

– Ensure a snug seal when steaming Couscous for authenticity.

– For extra deliciousness, use milk for the final steaming or instant Couscous with reconstituted broth.

Nutritional Information of Moroccan Couscous with Seven Vegetables (per serving)

– Calories: 940kcal

– Carbohydrates: 130g

– Protein: 49g

– Fat: 24g

– Saturated Fat: 6g

– Cholesterol: 59mg

– Sodium: 1565mg

– Potassium: 1444mg

– Fiber: 14g

– Sugar: 12g

– Vitamin A: 800IU

– Vitamin C: 56.2mg

– Calcium: 160mg

– Iron: 6.8mg

FAQ about Moroccan Couscous

1. How does Friday couscous contribute to the communal aspect of Moroccan culture?
   Couscous, enjoyed on the national holy day, Friday, is served in communal dishes, symbolizing the opportunity to gather and share with family and friends, fostering a sense of community.
2. What are the historical origins of couscous with the Berbers over 2000 years ago?
   The historical roots of couscous, known as “smida” in Morocco, trace back more than 2000 years ago with the Berbers, Morocco’s first inhabitants, who introduced culinary methods and practices that are still present today.
3. How did the Berbers shape Moroccan cuisine with the tagine and slow cooking methods?
   The Berbers, in addition to couscous, introduced the tagine utensil and are credited with the slow cooking method, contributing significantly to the culinary methods and practices that endure in Moroccan cuisine.
4. How do variations in couscous preparation reflect preferences across North Africa?
   While the fundamental principle of couscous remains consistent across North Africa, each country and family personalize the dish, showcasing diverse variations in preparation methods that reflect individual preferences.
5. What’s the significance of 7 vegetables couscous with Meat as the basic version in Morocco?
   In Morocco, couscous is often represented by the seven-vegetable couscous with Meat, considered the most basic version of this renowned dish, which holds cultural and culinary significance in the region.

In Morocco, couscous is often represented by the seven-vegetable couscous with Meat, considered the most basic version of this renowned dish, which holds cultural and culinary significance in the region.