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MoroccanAuthentic Cuisine

Seven-Vegetable Couscous

Serves 8 Entree vegetarian, couscous

Seven-Vegetable Couscous

In Morocco, Friday is synonymous with couscous, a tradition that fills homes with aromatic anticipation. This version, known as the Seven-Vegetable Couscous, omits meat, focusing instead on a medley of vegetables and chickpeas. It is a beloved choice for those seeking a lighter yet equally celebratory meal. Each of the seven vegetables plays a role in creating a harmonious blend that is both comforting and nourishing.

The dish should taste vibrant and full-bodied, with the ginger and turmeric providing warmth and depth, while the harissa adds a gentle heat. The couscous grains absorb the seasoned broth, becoming tender yet distinct. It's a feast in its own right, served steaming and colorful, a true centerpiece that invites everyone to gather round.

Ingredients

  • 500 g (1.1 lb)couscous
  • onion, tomato, carrot, turnip, zucchini, pumpkin, cabbagethe seven
  • 250 g cookedchickpeas
  • 1 tspginger
  • 1 tspturmeric
  • 1 1/2 tspsalt
  • 2 tbspharissa — to serve
  • 3 tbspolive oil

Method

  1. Begin by preparing the vegetables: peel and chop the onion, carrot, turnip, zucchini, pumpkin, and cabbage into large chunks. Dice the tomato. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the onion and cook until it becomes translucent and fragrant.
  2. Add the diced tomato to the pot, along with 1 teaspoon of ginger, 1 teaspoon of turmeric, and 1 1/2 teaspoons of salt. Stir well to combine, allowing the spices to coat the vegetables. Cook for a few minutes until the tomato begins to break down and the spices release their aroma.
  3. Add the chopped carrot, turnip, zucchini, pumpkin, and cabbage to the pot. Pour in enough water to cover the vegetables, and bring the mixture to a gentle simmer. Add the 250 g of cooked chickpeas. Cover the pot and let it simmer until the vegetables are tender, and the broth is flavorful and aromatic.
  4. While the vegetables are simmering, prepare the couscous. Place the 500 g of couscous in a large bowl. Add just enough water to moisten the couscous, then let it sit for a few minutes to absorb the water.
  5. Transfer the couscous to a steamer basket or a colander lined with a clean cloth. Place it over a pot of simmering water, ensuring the basket does not touch the water. Cover and steam for about 10 minutes, then remove and fluff with a fork. Repeat this steaming process two more times, moistening the couscous lightly with water before each steaming.
  6. Once the couscous is steamed and fluffy, mound it onto a large serving platter. Arrange the cooked vegetables over the couscous, creating a colorful and inviting display. Drizzle some of the cooking broth over the top to moisten the couscous and enhance the flavors.
  7. Serve the couscous with a side of the remaining broth in a separate bowl. Offer 2 tablespoons of harissa on the side for those who enjoy a spicy kick. This dish is best enjoyed as a communal meal, with everyone sharing from the same platter.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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