Every Friday after midday prayer, Moroccan families gather around one big platter of couscous. The seven vegetables — carrots, turnips, zucchini, squash, cabbage, tomatoes and chickpeas — symbolize abundance.
This version keeps the tradition but simplifies the steaming so you can make it in any kitchen.
Recipe: Seven-Vegetable Couscous (Friday Couscous)
Prep30 min
Cook1 hr 30 min
Total2 hr
Serves6
LevelMedium
Calories~620
Ingredients
Broth
- 800 g (1.75 lb) lamb or beef on the bone (or chicken)
- 2 onions, quartered
- 2 tomatoes, quartered
- 3 tbsp olive oil
- 1 tsp ginger, 1 tsp pepper, ½ tsp turmeric, pinch of saffron, 2 tsp salt
- Bunch of cilantro and parsley, tied
- 1 can chickpeas (or ½ cup soaked dried)
- 4 carrots, halved
- 2 turnips, quartered
- 300 g pumpkin or butternut, in big chunks
- 2 zucchini, halved
- ¼ small cabbage
- 10 cups water
Couscous
- 500 g (1 lb) medium couscous
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp butter
Instructions
- In a large pot (or couscoussier base), brown meat with onion, tomato, oil and spices for 10 minutes. Add water, herbs and chickpeas (if dried); simmer 45 minutes.
- Add carrots, turnips and cabbage. Cook 20 minutes. Add pumpkin, zucchini and canned chickpeas; cook 15 more minutes until all is tender.
- Meanwhile, rub couscous with oil and salt. Sprinkle with 1 cup water, rub between palms, then steam 15 minutes over the broth (or in a steamer). Repeat once with another ½ cup water.
- Quick method: pour 2½ cups boiling broth over the couscous, cover 10 minutes, then fluff with butter.
- Mound couscous on a platter, make a well, add meat, arrange vegetables in a cone and ladle over broth. Serve extra broth on the side.
Tips for success
- Add vegetables by cooking time so none turn mushy.
- Serve with tfaya (caramelized onions and raisins) for a sweet touch.
Frequently asked questions
Do I need a couscoussier?
No. A steamer basket over a pot works, or use the quick soaking method in step 4.
