Moroccan Vegetable Couscous (Seven Vegetable Couscous)

About This Recipe

Seven vegetable couscous is the classic Friday family meal across Morocco, a generous, communal dish built around a rich vegetable and spice broth ladled over a mountain of fluffy steamed couscous. The vegetables — typically carrots, turnips, zucchini, pumpkin, cabbage, tomato and chickpeas — are simmered together with ginger, turmeric and cinnamon until each one is tender but still holds its shape, layered into the pot in stages according to how long each takes to cook. Traditionally the couscous itself is steamed multiple times over the simmering pot in a couscoussier, absorbing the aroma of the broth as it cooks, though a quicker steaming method works well for home cooks without the specialized pot.

Ingredients

Serves 6

• 2 cupscouscous
• 2 cupsboiling water or broth(for couscous)
• 2 tbspolive oil(for couscous)
• 3 tbspolive oil(for the stew)
• 1onion(sliced)
• 1 tspground ginger
• 1 tspturmeric
• 1/2 tspcinnamon
• 6 cupsvegetable stock
• 2carrots(peeled and cut into large chunks)
• 2turnips(peeled and quartered)
• 2 cupspumpkin or squash(cut into large chunks)
• 2zucchini(cut into thick batons)
• 2 cupsgreen cabbage(cut into wedges)
• 2tomatoes(quartered)
• 1.5 cupscooked chickpeas
• 2 tspsalt

Instructions

1. 1

   Start the broth

   Heat olive oil in a large pot and cook onion until soft, then add ginger, turmeric and cinnamon, stirring 1 minute.

2. 2

   Add the sturdy vegetables

   Add stock, carrots, turnips and salt; bring to a boil, then simmer 20 minutes.

3. 3

   Add remaining vegetables

   Add pumpkin, tomatoes and chickpeas, simmering 15 more minutes, then add zucchini and cabbage for a final 10-15 minutes until all vegetables are tender.

   Add vegetables in stages according to cook time so nothing turns to mush while waiting for the rest.

4. 4

   Steam the couscous

   Meanwhile, place couscous in a bowl, pour boiling water or broth over it, cover and let sit 5 minutes, then fluff with a fork and olive oil.

5. 5

   Serve

   Mound the couscous on a large platter, make a well in the center, and ladle the vegetables and broth over the top.

Variations

• •

  Adding a piece of lamb or beef to the broth at the start turns this into a heartier meat-and-vegetable version.

• •

  Raisins can be scattered over the finished couscous for a touch of traditional sweetness.

• •

  A spicier version stirs harissa into a small bowl of broth served on the side for those who want extra heat.

Storage

Refrigerate vegetables and broth separately from the couscous for up to 4 days; reheat the broth on the stove and steam or microwave the couscous separately, fluffing again before serving.

Frequently Asked Questions