Moroccan Couscous with Seven Vegetables

Moroccan couscous with seven vegetables (Couscous aux sept légumes) is a traditional and iconic dish in Moroccan cuisine. This hearty and flavorful dish is made with tender couscous and a variety of vegetables, simmered in a delicious, aromatic broth. It’s typically served with lamb, chicken, or chickpeas and is often enjoyed on special occasions or family gatherings. The combination of spices and vegetables offers a beautiful balance of flavors, making this dish both comforting and nutritious.

Ingredients (for 4 servings):

For the couscous and vegetables:

• 250 g couscous (preferably medium-grain)
• 1 onion, chopped
• 2 medium carrots, peeled and cut into chunks
• 1 zucchini, sliced
• 1 pumpkin or butternut squash, peeled and cut into chunks
• 2 tomatoes, chopped
• 1 turnip, peeled and cut into chunks
• 1/2 cup green beans, chopped
• 1 small eggplant, diced
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste

For the broth:

• 1 liter vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• A small handful of fresh cilantro, chopped (for garnish)
• A small handful of fresh parsley, chopped (for garnish)
• 1 tablespoon butter (optional, for added richness)

Instructions:

1. Prepare the couscous:
   • In a large bowl, place the couscous. Drizzle with 1 tablespoon of olive oil and fluff with a fork to coat the grains evenly.
   • Pour over 1 cup of boiling water, cover, and let the couscous steam for 5 minutes. Afterward, fluff with a fork to separate the grains and set aside.
2. Prepare the vegetables and broth:
   • In a large pot, heat the 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and fragrant.
   • Add the chopped tomatoes, tomato paste, cumin, coriander, cinnamon, turmeric, ginger, salt, and pepper. Stir to combine and let the spices cook for 1-2 minutes.
   • Add the carrots, zucchini, pumpkin, turnip, green beans, eggplant, and chickpeas to the pot, followed by the broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
3. Steam the couscous:
   • If you have a couscoussière (traditional couscous steamer), steam the couscous over the simmering broth for about 10 minutes, fluffing the couscous with a fork halfway through. If you don’t have a couscoussière, you can steam the couscous in a regular pot over a double boiler or by simply covering it and allowing it to absorb the steam for about 10-15 minutes, stirring once or twice.
4. Assemble the dish:
   • Once the vegetables are tender and the broth has a nice depth of flavor, remove the pot from the heat.
   • In a large serving dish, place the couscous and create a well in the center. Spoon the vegetables and some of the broth over the couscous.
5. Garnish and serve:
   • Garnish with fresh cilantro and parsley. For an added richness, you can stir in a tablespoon of butter into the couscous before serving.

Tips:

• You can add lamb or chicken to the dish for extra protein. If you use meat, add it to the pot in step 2 and cook it until tender.
• This dish is often served with harissa, a spicy Moroccan chili paste, on the side.
• Feel free to adjust the vegetables based on what you have available, but the traditional ones include carrots, zucchini, pumpkin, and turnips.

Enjoy your Moroccan Couscous with Seven Vegetables!