Couscous with Seven Vegetables

story

Moroccan families gather together on Fridays to enjoy a shared platter of Seven Vegetables Couscous, which symbolizes unity, blessing, and prosperity.
Steamed to the perfect consistency and topped with a lavish spoonful of rich vegetable sauce and tender meat, the dish captures the marriage of simplicity and flavor in Moroccan cuisine.
From Marrakech to Casablanca, this dinner is not just food — it’s a weekly tradition and a cultural custom.

• Ingredients (serves 6):
• 500 g medium-grain couscous
• 1 kg lamb, beef, or chicken pieces
• 2 medium onions, chopped
• 3 carrots, peeled and cut into long sticks
• 2 zucchinis, sliced lengthwise
• 1 piece pumpkin or squash
• 1 small cabbage wedge
• 2 turnips, peeled and quartered
• 1 cup chickpeas, soaked overnight
• 2 tbsp olive oil ([authentic Moroccan olive oil → affiliate link])
• 1 tsp ground ginger
• 1 tsp turmeric
• ½ tsp black pepper
• 1 tsp cinnamon (optional, for warmth)
• Salt to taste
• 1 tbsp smen (fermented butter, optional for authenticity)
• 1 L water or broth

• 👩‍🍳 Step-by-Step Instructions
• In a large pot, heat olive oil and sauté onions until translucent.
• Add meat, ginger, turmeric, pepper, cinnamon, and salt. Stir well to coat.
• Add water or broth, chickpeas, and bring to a gentle boil.
• Cover and simmer for 45–60 minutes until meat becomes tender.
• Add carrots, turnips, cabbage, and pumpkin. Cook 15 minutes.
• Add zucchinis last and cook another 10 minutes — vegetables should remain tender but not mushy.
• Meanwhile, prepare couscous:
  • Lightly wet it with salted water, separate grains with hands or fork.
  • Steam over the pot for 15 minutes, remove, sprinkle water again, fluff, and steam a second time until fluffy.
• To serve, mound couscous in a large dish, make a well in the center, and pour the sauce with vegetables and meat on top.
• Garnish with caramelized onions and raisins if desired.

🍋 Tips & Tricks

• Traditionally served after Friday prayers, often with buttermilk (lben).
• Use vegetable broth for a vegetarian version.
• To save time, steam couscous in a metal strainer over the pot if you don’t own a couscoussier.
• Add smen at the end for deep Moroccan flavor.