Moroccan Couscous with Seven Vegetables: A Flavorful Feast

Ingredients

• Couscous:

• 2.2 lb. couscous (medium caliber, not instant)

• 1/4 cup olive oil or vegetable oil

• 6 cups water, divided (can use milk for final steaming)

• 2-3 tsp salt (added after 1st steaming)

• 2 tbsp soft butter (added after final steaming)

• Meat and Broth Seasoning:

• 2.2 lb. lamb, beef, or goat meat (or 1 large chicken)

• 1 large onion, coarsely chopped

• 3 fresh tomatoes, peeled and coarsely chopped

• 1/4 cup olive oil or vegetable oil

• 1 1/2 tbsp salt

• 1 tbsp ginger

• 1 tbsp pepper

• 1 tsp turmeric

• 1 handful parsley and cilantro sprigs, tied into a bouquet

• 2 tsp smen (optional)

• Traditional Vegetables:

• 1/2 cup dried chickpeas (soaked overnight)

• 1 small head of cabbage, cut in half or quartered

• 3-4 medium turnips, peeled and halved

• 8-10 carrots, peeled (cut in half lengthwise if large)

• 1-2 small tomatoes, peeled, seeded, and quartered

• 1-2 small onions, halved (or fresh pearl onions)

• 1 small acorn squash, quartered (or wedge of pumpkin)

• 4-5 small zucchini (or 8-ball round zucchini, cut in half)

• Optional Vegetables:

• 2-3 chili peppers or jalapeños (steamed or simmered in broth)

• 1 cup fresh or frozen fava beans

• 2-3 sweet potatoes, peeled and halved

• 1 bottle gourd, peeled, cleaned, and cut into large pieces

• Optional Tfaya (Caramelized Onions and Raisins):

• 1/2 cup raisins (soaked in water for 15 minutes)

• 2-3 large red onions, sliced

• 1/2 cup water

• 2 tbsp butter

• 2 tbsp honey

• 1/2 tsp pepper

• 1/2 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp turmeric

• 1 pinch saffron threads, crumbled

• 1 pinch salt

• 1 tsp orange flower water (optional)