Seven-Vegetable Couscous

Name: Seven-Vegetable Couscous
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: North African
Ingredients: 2 cups semolina couscous; 1 lb beef/lamb stew meat; 1 can chickpeas; 2 carrots; 1 turnip; 1 quartered cabbage; 1 wedge pumpkin; 1 sweet potato; 2 zucchini; 1 eggplant; 1 onion; 1 tsp ginger; 1 tsp turmeric; saffron; salt, pepper; olive oil

Traditional Moroccan Friday dish of fluffy semolina couscous piled high and topped with tender, slow-simmered winter and summer vegetables in a richly seasoned broth with chickpeas.

2 hours 30 minutesYield · 8 servingsRegion · Casablanca

Ingredients

What you’ll need

2 cups semolina couscous
1 lb beef/lamb stew meat
1 can chickpeas
2 carrots
1 turnip
1 quartered cabbage
1 wedge pumpkin
1 sweet potato
2 zucchini
1 eggplant
1 onion
1 tsp ginger
1 tsp turmeric
saffron
salt, pepper
olive oil

Method

How it comes together

1
Simmer: Sauté chopped onion and meat in olive oil. Add ginger, turmeric, saffron, salt, pepper, and 8 cups water. Bring to a boil. Add carrots, turnips, and cabbage. Simmer on low (190°F / 88°C) for 30 minutes.
2
Add Veggies: Add sweet potato, zucchini, eggplant, pumpkin, and drained chickpeas. Simmer for an additional 20-25 minutes until tender.
3
Steam: Prepare and steam couscous over the pot for 15 minutes.
4
Serve: Heap warm couscous on a platter, create a well, top with meat and vegetables, and ladle the broth over the entire dish.

Accuracy note

“Seven” is culturally meaningful but not a rigid botanical count; onion, tomato, chickpeas, and herbs may or may not be included in a household’s tally.