Moroccan Couscous with Seven Vegetables

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Here’s a detailed recipe for Moroccan Couscous with Seven Vegetables:

Ingredients:

For the Couscous:

  • 2 cups couscous
  • 2 tablespoons olive oil
  • 2 cups water or chicken broth
  • Salt to taste

For the Vegetables and Sauce:

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and cut into thick sticks
  • 2 zucchinis, cut into thick sticks
  • 1 small butternut squash or pumpkin, peeled and cut into chunks
  • 1 large potato, peeled and cut into chunks
  • 1 small cabbage, cut into wedges
  • 2 turnips, peeled and cut into chunks
  • 1 can chickpeas, drained and rinsed
  • 1 cup cooked or canned tomatoes, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon saffron threads, crumbled
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 6-8 cups water or chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Raisins or dried apricots (optional for garnish)
  • Toasted almonds or pine nuts (optional for garnish)

Instructions:

  1. Prepare the Couscous:
    • In a large bowl, place the couscous and drizzle with 2 tablespoons of olive oil. Rub the couscous between your hands to coat each grain.
    • Bring 2 cups of water or chicken broth to a boil with a pinch of salt. Pour the hot liquid over the couscous, cover, and let it sit for about 5 minutes.
    • Fluff the couscous with a fork to separate the grains. Set aside.
  2. Cook the Vegetables:
    • In a large pot or couscoussier (traditional steamer), heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
    • Add the carrots, turnips, potato, and cabbage, and sauté for a few more minutes.
    • Stir in the spices: cumin, turmeric, cinnamon, ginger, paprika, saffron, salt, and pepper. Mix well to coat the vegetables.
    • Add the crushed tomatoes and enough water or chicken broth to cover the vegetables. Bring to a simmer, then cover and cook for about 20 minutes.
  3. Add the Remaining Vegetables:
    • Add the zucchini, butternut squash, and chickpeas to the pot. Continue to simmer for another 15-20 minutes, or until all the vegetables are tender.
    • Stir in the chopped cilantro and parsley. Adjust the seasoning if needed.
  4. Steam the Couscous:
    • If using a couscoussier, place the couscous in the steamer basket over the simmering vegetables, cover, and steam for about 10 minutes.
    • Alternatively, reheat the couscous in the microwave or over low heat in a covered pot.
  5. Serve the Couscous:
    • Mound the couscous onto a large serving platter, making a well in the center.
    • Arrange the vegetables on top of the couscous, pouring some of the broth over everything to moisten the dish.
    • Garnish with optional raisins, dried apricots, toasted almonds, or pine nuts if desired.
    • Serve the remaining broth on the side.

Tips:

  • Vegetable Variations: You can use other vegetables like sweet potatoes, bell peppers, or eggplant depending on what’s available.
  • Meat Option: For a non-vegetarian version, add lamb, chicken, or beef to the vegetable stew, cooking the meat with the onions and garlic at the beginning.
  • Spice Adjustments: Moroccan cuisine is all about balancing flavors. Adjust the spices to suit your taste, adding more cinnamon for sweetness or more cumin for earthiness.

Moroccan Couscous with Seven Vegetables is a hearty and flavorful dish that showcases the richness of Moroccan culinary tradition. It’s a great dish to serve for a gathering, offering a beautiful presentation and a taste of Morocco’s diverse flavors. Enjoy!

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