Seven-Vegetable Couscous (Moroccan Friday Couscous)
Local name: كسكس بسبع خضار
In short: Tender lamb, chickpeas and seven vegetables in a turmeric broth, ladled over fluffy steamed couscous, the Friday meal of Moroccan families. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 50 min
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 740 kcal
Across Morocco, Friday lunch after midday prayers often means a big tray of couscous. Fine grains are steamed over a pot of lamb and vegetables, then piled high and topped with the meat, chickpeas and a ladle of broth. Seven vegetables is the classic count, though cooks swap in whatever is good. The couscous is steamed in rounds with butter worked in between, which keeps the grains light and separate.
Instructions
- Put the lamb, oil, onions, ginger, turmeric, pepper, saffron, cinnamon stick and herb bundle in the base of a couscoussier or a large pot. Cook over medium heat for 5 minutes, stirring, until fragrant.
- Add the water and salt and bring to a boil. Skim off the foam, then lower the heat and simmer, partly covered, for 1 hour.
- Meanwhile, tip the couscous into a large tray. Sprinkle with the warm water and 1 tsp salt, rake with your fingers for 2 minutes to break up lumps, then leave for 10 minutes so the grains swell.
- Add the carrots, turnips and chickpeas to the pot. Set the couscous in the steamer top over the pot, without the lid, and steam for 20 minutes from the moment steam rises through the grains.
- Tip the couscous back onto the tray, rake out any lumps and work in half of the butter. Add the zucchini, pumpkin, cabbage and tomatoes to the pot, then return the couscous to the steamer for a second 20 minutes.
- Check the lamb. It should be tender enough to pull from the bone, and the vegetables soft but still whole. If not, simmer 10 minutes more.
- Tip the couscous onto a large platter, fluff it with the remaining butter and shape it into a mound with a hollow in the center. Arrange the meat and vegetables on top and ladle over some broth. Serve the rest of the broth in a jug.
Tips
- No couscoussier? Set a large metal colander or steamer basket lined with a clean cloth over the pot, and seal the gap with a folded towel so the steam goes through the grains.
- Choose vegetables by season, such as pumpkin and turnips in winter and zucchini and tomato in summer. Add the quick-cooking ones last so nothing turns to mush.
Questions and answers
Why is Moroccan couscous steamed instead of boiled?
Steaming keeps each grain light and separate, while boiling makes couscous gummy. Steaming over the stew also lets the grains pick up the savory aroma of the broth.
Can I use instant couscous?
Yes, for a quicker meal. Pour hot salted water over it, cover for 5 minutes, then fluff with butter. The texture is less airy than steamed couscous, but the broth still carries the dish.
Is Moroccan couscous spicy?
Not by itself. The broth is gently spiced with ginger, turmeric and pepper. Harissa or a spoon of chili paste is served on the side for anyone who wants heat.
How long does it take to make Seven-Vegetable Couscous (Moroccan Friday Couscous)?
About 2 h 30 min in total: 40 min of preparation and 1 h 50 min of cooking.
How many calories are in Seven-Vegetable Couscous (Moroccan Friday Couscous)?
About 740 kcal per serving, with 32 g of protein, 84 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 84 g |
| Fat | 31 g |
| Fiber | 12 g |
| Sugar | 14 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
