Seven-Vegetable Couscous
Sign in to rate this recipe.
The Tale of Seven-Vegetable Couscous
Story updated
Seven-vegetable couscous is a Friday tradition in many Moroccan homes, following the Berber-rooted custom of steaming couscous—tiny semolina granules said to have originated with the Amazigh (Berber) peoples of North Africa over a thousand years ago—over a fragrant vegetable and meat stew. The number seven is often considered lucky, though recipes vary by family and region.
Ingredients
Scale:· 8 servings
- 4 cups couscous
- 4 tbsp olive oil, divided
- 1 onion, chopped
- 2 carrots, cut into batons
- 2 turnips, quartered
- 1 zucchini, cut into chunks
- 1 cup pumpkin, cubed
- 1 cup cabbage, chopped
- 1 cup chickpeas, cooked
- 1 tsp turmeric
- 1 tsp ground ginger
- 6 cups vegetable or chicken stock
- 1/2 tsp saffron threads
- Raisins, for garnish (optional)
Instructions
- 1In a large pot, heat 2 tbsp oil and sauté the onion until soft.
- 2Add turmeric, ginger, saffron, and stock; bring to a simmer.
- 3Add carrots and turnips and cook 15 minutes, then add pumpkin, cabbage, and zucchini.
- 4Simmer another 20-25 minutes until all vegetables are tender, adding chickpeas at the end.
- 5Meanwhile, steam or rehydrate the couscous with remaining olive oil and a little of the broth, fluffing with a fork.
- 6Mound the couscous on a platter, top with the vegetables, and ladle broth over the top.
- 7Scatter with raisins if using and serve extra broth on the side.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.