Moroccan Couscous with Seven Vegetables Recipe

Name: Moroccan Couscous with Seven Vegetables Recipe
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: Moroccan
Ingredients: 2.2 lb. couscous ((not instant; I prefer medium caliber)); 1/4 cup olive oil or vegetable oil; 6 cups water, divided ((can use milk for final steaming)); 2 to 3 tsp salt ((added after 1st steaming)); 2 tbsp soft butter ((added after final steaming)); 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 1/2 tbsp salt; 1 tbsp ginger; 1 tbsp pepper; 1 tsp turmeric; 1 handful parsley and cilantro sprigs, (tied into a bouquet); 2 tsp smen - Moroccan preserved butter ((optional; reserve until end of cooking)); 1/2 cup dried chickpeas, soaked overnight; 1 small head of cabbage, cut in half or quartered; 3 or 4 medium turnips, peeled and cut in half; 8 to 10 carrots, peeled ((cut in half lengthwise if large)); 1 or 2 small tomatoes, peeled, seeded and quartered; 1 or 2 small onions, cut in half ((can use some whole fresh pearl onions instead)); 1 small acorn squash, quartered ((or wedge of pumpkin)); 4 or 5 small zucchini, ends trimmed ((or 8-ball round, cut in half)); 2 or 3 chili peppers or jalapeños ((simmer in a little broth or steam until tender)); 1 cup fresh or frozen fava beans ((add with 2nd steaming)); 2 or 3 sweet potatoes, peeled and cut in half ((add with 3rd steaming)); 1 bottle gourd, peeled, cleaned and cut into large pieces ((add with 3rd steaming)); 1/2 cup raisins, (soaked in water for 15 minutes); 2 or 3 large onions, (preferably red); 1/2 cup water; 2 tbsp butter

Instructions

Prep:35minCook:2h

This popular variation of Moroccan couscous features a variety of fresh vegetables stewed alongside lamb, beef or chicken. You can omit the meat for a vegetarian version; see the recipe notes.For authentic results, the couscous should be steamed three times over the simmering broth. It doesn't add much time to your active prep work, but you will need a couscoussier or other large pot fitted with a steam basket. In a pinch, you can use instant couscous, but the texture won't be the same.Dried chickpeas are preferred over canned. Remember to soak them overnight. They and other vegetables are added to the broth in increments, based on how long they take to cook.

Updated at: Fri, 13 Dec 2024 22:09:55 GMT