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Couscous with Seven Vegetables

Big, beautiful platters of steaming couscous piled high with tender vegetables and rich broth have a way of bringing everybody straight to the table. This traditional Couscous with Seven Vegetables is hearty, deeply comforting, and absolutely worth every step.
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Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Calories: 940
Ingredients Method Notes

Ingredients
  

  • 2.2 lb couscous not instant; medium caliber preferred
  • 1/4 cup olive oil or vegetable oil for couscous
  • 6 cups water divided; can use milk for final steaming
  • 2 to 3 tsp salt added after first steaming
  • 2 tbsp soft butter added after final steaming
  • 2.2 lb lamb, beef, or goat meat large pieces on the bone or 1 whole chicken
  • 1 large onion coarsely chopped
  • 3 fresh tomatoes peeled and coarsely chopped
  • 1/4 cup olive oil or vegetable oil for broth
  • 1 1/2 tbsp salt for broth seasoning
  • 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
  • 1/2 cup dried chickpeas soaked overnight
  • 1 small head 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
  • 1 small acorn squash quartered; or wedge of pumpkin
  • 4 or 5 small zucchini ends trimmed
  • 2 or 3 chili peppers or jalapeños optional
  • 1 cup fresh or frozen fava beans optional
  • 2 or 3 sweet potatoes peeled and cut in half; optional
  • 1 bottle gourd peeled, cleaned and cut into large pieces; optional
  • 1/2 cup raisins soaked in water for 15 minutes
  • 2 or 3 large onions preferably red
  • 1/2 cup water for tfaya
  • 2 tbsp butter for tfaya
  • 2 tbsp honey
  • 1/2 tsp pepper for tfaya
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger for tfaya
  • 1/4 tsp turmeric for tfaya
  • 1 pinch saffron threads crumbled
  • 1 pinch salt for tfaya
  • 1 tsp orange flower water optional

Method
 

  1. Soak the dried chickpeas in water overnight or use the quick soak method.
  2. Wash and prepare all vegetables.
  3. Prepare the optional tfaya by simmering all tfaya ingredients except orange flower water until thick and tender.
  4. Set up the couscoussier and lightly oil the steamer basket.
  5. Brown the meat with oil, onion, tomatoes, and spices in the base of the couscoussier.
  6. Add soaked chickpeas, parsley and cilantro bouquet, and water to the pot.
  7. Bring the broth to a boil, cover, and cook over medium heat.
  8. Toss the couscous with oil and 1 cup water until evenly coated and free of clumps.
  9. Transfer the couscous to the steamer basket and steam until steam rises through the couscous.
  10. Turn the couscous into a large bowl and work in water and salt while separating the grains.
  11. Return the couscous to the steamer basket.
  12. Add cabbage, onions, tomatoes, and optional fava beans to the broth.
  13. Steam the couscous again until steam rises through the grains.
  14. Turn the couscous back into the bowl.
  15. Add turnips and carrots to the broth and continue cooking.
  16. Gradually work additional water or milk into the couscous until al dente.
  17. Taste the couscous and adjust salt if needed.
  18. Transfer half the couscous to the steamer basket.
  19. Add squash, zucchini, sweet potatoes, and bottle gourd to the broth.
  20. Add remaining couscous to the basket and steam until light and fluffy.
  21. Turn the couscous into a serving bowl and work in butter.
  22. Add smen to the broth and stir to combine.
  23. Work some broth into the couscous.
  24. Arrange the couscous on a serving platter with meat and vegetables on top.
  25. Drizzle broth over the couscous and serve remaining broth on the side.
  26. Add orange flower water to the tfaya if desired and serve warm.

Notes

Store leftover couscous, vegetables, and broth separately in the refrigerator for up to 3 to 4 days. Serve with warm flatbread or a simple green salad and offer extra broth on the side for spooning over the couscous.