Couscous aux Sept Légumes
A hearty and flavorful couscous dish featuring a rich broth simmered with a variety of seven vegetables, tender lamb or chicken, and aromatic spices. This is a celebratory dish often served on special occasions.
🧂 Ingredients
- 500 g Couscous(Medium grain couscous is recommended.)
- 700 g Lamb shoulder or Chicken thighs(Cut into 2-inch pieces. Bone-in or boneless is fine, but bone-in adds more flavor to the broth.)
- 2 large Onions(Finely chopped)
- 400 g Tomatoes(Canned crushed tomatoes or 3-4 ripe fresh tomatoes, grated (discard skin).)
- 200 g Chickpeas(Cooked or canned, drained and rinsed. If using dried, soak overnight and cook until tender before adding.)
- 2 medium Carrots(Peeled and cut into 1-inch chunks.)
- 2 medium Zucchini(Trimmed and cut into 1-inch chunks.)
- 2 medium Turnips(Peeled and cut into 1-inch chunks.)
- 200 g Pumpkin or Butternut Squash(Peeled, seeded, and cut into 1-inch chunks.)
- 150 g Fava beans or Green beans(Fresh or frozen. If fresh, trim ends. If using fava beans, blanch and remove outer skin if desired.)
- 1/4 medium Cabbage(Cut into 2-3 wedges. This adds a subtle sweetness and depth to the broth.)
- 4 cloves Garlic(Minced)
- 3 tbsp Olive oil
- 2 tsp Ras el hanout(A complex Moroccan spice blend. Adjust to your preference.)
- 1 tsp Turmeric
- 1 tsp Ginger(Freshly grated)
- 1 Cinnamon stick(A small stick, about 2-3 inches long.)
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh cilantro or Parsley(Chopped, for garnish)
- optional Harissa(A spicy North African chili paste, for serving.)
- 8-10 cups Water or Broth(Vegetable or chicken broth can be used for richer flavor.)
👨🍳 Instructions
- 1
Prepare the couscous: In a large bowl, place the couscous. Pour boiling water or broth over it, following package instructions (usually a 1:1 ratio of liquid to couscous). Cover tightly and let stand for 5-10 minutes. Fluff with a fork to separate the grains. Set aside, keeping it warm.
💡 Tip: For a lighter, fluffier texture, traditional methods involve steaming the couscous over the simmering stew multiple times. If you have a couscoussier (a steamer pot), this is the ideal method. Otherwise, the package directions usually suffice. - 2
Sear the meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Pat the lamb or chicken pieces dry and season generously with salt and pepper. Sear the meat in batches until well-browned on all sides, about 3-4 minutes per side. Remove the meat from the pot and set aside.
💡 Tip: Browning the meat is crucial for developing deep flavor in the stew. - 3
Sauté aromatics and spices: Reduce the heat to medium (around 175°C / 350°F). Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the ras el hanout and turmeric, and cook for 30 seconds more, until the spices are aromatic.
- 4
Build the stew base: Return the seared meat to the pot. Add the crushed tomatoes, cinnamon stick, and chickpeas. Pour in enough water or broth to generously cover the meat and vegetables (start with 8 cups). Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 45 minutes. This allows the meat to begin tenderizing.
💡 Tip: Ensure the liquid covers the meat and initial vegetables; you can add more later if needed. - 5
Add root vegetables and cabbage: Add the chopped carrots, turnips, and cabbage wedges to the pot. Stir to combine. Cover and continue to simmer for another 20 minutes, or until the root vegetables begin to soften.
- 6
Add remaining vegetables and beans: Add the zucchini, pumpkin/squash chunks, and fava beans (or green beans) to the pot. Stir gently. Cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender but not mushy.
- 7
Adjust seasoning and finish: Taste the broth and adjust seasoning with salt and freshly ground black pepper as needed. If the broth seems too thin, you can remove the lid and simmer gently for a few more minutes to reduce it to your desired consistency. Remove and discard the cinnamon stick before serving.
💡 Tip: The broth should be rich, flavorful, and well-seasoned, as it will be absorbed by the couscous. If using a very lean meat, you might need to add a bit more oil or butter at the end for richness. - 8
Serve: Ladle the fluffy couscous onto a large communal platter or into individual shallow bowls. Generously spoon the rich stew, ensuring each serving gets a good portion of meat and a variety of vegetables. Garnish with fresh chopped cilantro or parsley.
💡 Tip: Offer harissa on the side for those who prefer a spicy kick. The stew can also be served in a separate tureen alongside the couscous.
💡 Pro Tips
- ✓The 'seven vegetables' can be adapted based on seasonal availability and personal preference. Common additions include celery, leeks, or bell peppers. The key is to have a mix of textures and flavors.
- ✓For the most authentic flavor, use a good quality ras el hanout spice blend. Some blends are spicier than others, so adjust accordingly.
- ✓If making ahead, the stew can be prepared a day in advance and reheated. The flavors often meld and improve overnight. Prepare the couscous just before serving.
- ✓For a vegetarian or vegan version, omit the meat and use vegetable broth. Consider adding more hearty vegetables like eggplant or sweet potatoes, and perhaps some firm tofu or seitan for protein.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of saffron threads (soaked in a tablespoon of warm water) along with the liquid in step 4 for a beautiful golden hue and delicate aroma.
- For a touch of sweetness, add a handful of dried apricots or raisins during the last 30 minutes of simmering.
- While lamb and chicken are traditional, beef chuck or even firm white fish (added towards the end of cooking) can be used.