Moroccan Vegetable Couscous with Chickpeas (Couscous aux Sept Légumes)
مراکشی سبزیوں والا کسکس، چنوں کے ساتھ
In Morocco, Friday lunch means : a huge platter of fluffy grains crowned with vegetables and a fragrant broth, shared by the whole family after Friday prayers. The classic version has "seven vegetables", chosen from what's in season: carrots, pumpkin, courgette, turnip, cabbage, tomatoes and chickpeas, simmered with , saffron and a little ginger. Traditionally it's made with lamb or chicken; this vegetarian version is just as satisfying, and instant couscous makes it a one-hour meal.
- ⏱ Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Heat the olive oil in a large pot and cook the onions for 6–8 minutes until soft and golden. Add the grated tomatoes, ginger, ras el hanout, turmeric, saffron and salt and cook for 5 minutes.
Add the water, the herb bunch, carrots and turnips. Bring to a boil, cover and simmer for 15 minutes.
Add the cabbage, pumpkin and chickpeas and simmer for 10 minutes, then the courgettes for 8–10 minutes more, until all the vegetables are tender but whole.
Meanwhile, put the couscous in a wide bowl. Pour over 2 cups of the hot broth, cover tightly and leave for 5 minutes. Rub in the butter with your fingers, breaking up any lumps, until light and fluffy.
Mound the couscous on a large platter with a well in the centre. Arrange the vegetables on top, ladle over some broth and serve the rest in a bowl, with harissa on the side.
Kitchen notes
Traditional couscous is steamed two or three times in a couscoussier over the stew. Instant couscous soaked in broth is how most busy families make it today.
Add the vegetables in order of how long they take, so nothing turns to mush.
For the meat version, brown 750 g lamb or chicken with the onions and simmer 1 hour (lamb) before adding the vegetables.
Couscous Friday
Couscous is the national dish of Morocco and is loved across Algeria, Tunisia and Libya too. In Morocco it’s traditionally eaten at Friday lunch, when families gather around one large platter, each eating from their own section. UNESCO recognised the knowledge and practices of couscous across North Africa as part of the world’s cultural heritage.
Seven vegetables
The number seven is said to bring good luck, but in practice families use whatever is in season. Firm vegetables like carrots and turnips go in first; tender ones like courgettes go in last. The broth becomes sweet from the pumpkin and carrots and fragrant with and saffron.
Fluffy couscous
The key to good couscous is not to drown it. Pour hot broth over, cover it so it steams, then rub it with butter between your fingers so every grain stays separate. Moroccans use smen, an aged salted butter; ordinary butter or ghee works well.
Serving
Serve with extra broth on the side and for heat. It goes well with chicken tagine for a bigger feast, and a glass of ayran or mint tea.
Questions people ask
Is couscous a grain?
It's a tiny pasta made from semolina rolled with water, not a separate grain. Wholewheat and barley couscous also exist.
Can I use other vegetables?
Yes. Moroccans use what's in season: sweet potato, aubergine, peppers and broad beans all work.
Nutrition (estimate, per serving)
- Calories
- 430
- Protein
- 13 g
- Fat
- 11 g
- Carbs
- 70 g
