Moroccan Couscous with Seven Vegetables

tasteofmaroc.com

Dawn Purvis

subheading: Couscous:

1 kg couscous - (not instant; I prefer medium caliber)

55 ml olive oil or vegetable oil

1.5 l water, divided - (can use milk for final steaming)

2 to 3 tsp salt - (added after 1st steaming)

2 tbsp soft butter - (added after final steaming)

subheading: Meat and Broth Seasoning:

1 kg lamb, beef, or goat meat, large pieces on the bone - (or 1 large whole chicken)

1 large onion, coarsely chopped

3 fresh tomatoes, peeled and coarsely chopped

55 ml olive oil or vegetable oil

1.5 tbsp salt

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; reserve until end of cooking)

subheading: Traditional Veggies:

100 g dried chickpeas, soaked overnight

1 small head of 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 - (can use some whole fresh pearl onions instead)

1 small acorn squash, quartered - (or wedge of pumpkin)

4 or 5 small zucchini, ends trimmed - (or 8-ball round, cut in half)

subheading: Optional Veggies:

2 or 3 chili peppers or jalapeños - (simmer in a little broth or steam until tender)

170 g fresh or frozen fava beans - (add with 2nd steaming)

2 or 3 sweet potatoes, peeled and cut in half - (add with 3rd steaming)

1 bottle gourd, peeled, cleaned and cut into large pieces - (add with 3rd steaming)

Directions at tasteofmaroc.com

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