Couscous aux Sept LĂ©gumes
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
- 700 g Lamb shoulder or Chicken thighs(cut into large pieces)
- 2 large Onions(chopped)
- 400 g Tomatoes(canned crushed or fresh, grated)
- 200 g Chickpeas(cooked or canned, drained and rinsed)
- 2 medium Carrots(peeled and cut into chunks)
- 2 medium Zucchini(cut into chunks)
- 2 medium Turnips(peeled and cut into chunks)
- 200 g Pumpkin or Butternut Squash(peeled and cut into chunks)
- 150 g Fava beans or Green beans(fresh or frozen)
- 1/4 medium Cabbage(cut into wedges)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 2 tsp Ras el hanout
- 1 tsp Turmeric
- 1 tsp Ginger(grated)
- 1 Cinnamon stick
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh cilantro or Parsley(chopped, for garnish)
- optional Harissa(for serving)
👨‍🍳 Instructions
- 1
Prepare the couscous according to package directions. Fluff with a fork and set aside.
đź’ˇ Tip: Steaming the couscous multiple times is traditional for a lighter texture. - 2
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb or chicken pieces on all sides. Remove and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic, grated ginger, ras el hanout, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
- 4
Return the meat to the pot. Add crushed tomatoes, cinnamon stick, and enough water to cover the meat (about 6-8 cups). Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- 5
Add the harder vegetables: carrots, turnips, and cabbage. Simmer for another 20 minutes.
- 6
Add the softer vegetables: zucchini, pumpkin/squash, and fava/green beans. Add the chickpeas. Continue to simmer for another 20-25 minutes, or until all vegetables are tender.
- 7
Adjust seasoning as needed. Remove the cinnamon stick before serving.
đź’ˇ Tip: The broth should be rich and flavorful. If it's too thin, you can simmer uncovered for a few minutes to reduce it. - 8
Serve the couscous in a large platter or individual bowls. Ladle the stew with meat and vegetables generously over the couscous. Garnish with fresh cilantro or parsley.
đź’ˇ Tip: Offer harissa on the side for those who like a spicy kick.
đź’ˇ Pro Tips
- âś“The 'seven vegetables' can vary by region and season, but typically include root vegetables, gourds, and greens.
- âś“Ensure the broth is well-seasoned, as it flavors the couscous.
- âś“For a vegetarian version, omit the meat and use vegetable broth.
🔄 Variations
- Add a pinch of saffron for extra color and aroma.
- Include dried fruits like apricots or raisins for a touch of sweetness.
- Use beef or even fish for a different protein base.