How to Cook in a Moroccan Couscous

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Moroccan Mains
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Moroccan Couscous With Seven Vegetables

Giada Canu / Stocksy United
2 hrs 30 mins
Prep: 30 mins,

Cook: 2 hrs
Yield: Generously serves 6 adults
(35)
BY CHRISTINE BENLAFQUIH
Updated 09/30/17
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This is an outstanding recipe for classic Casablanca-style couscous with seven vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous.

It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.

Learn ​how to steam couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time.

Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients

Buttermilk or Saycouk are traditionally offered afterward.

What You'll Need
1 kg (2 lbs. 3 oz.) dry couscous (not instant)
1/4 cup vegetable oil

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1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
1 large onion, coarsely chopped
3 tomatoes, peeled and coarsely chopped
1/4 cup vegetable oil
1 1/2 tablespoons salt
1 tablespoon pepper
2 teaspoons ginger
1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
1 handful of parsley and cilantro sprigs, tied into a bouquet

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1/2 of a small cabbage, cut into 2 or 3 sections
3 or 4 turnips, peeled and halved
10 carrots, peeled and halved
1 or 2 tomatoes, peeled and quartered
1 or 2 small onions, whole or halved
1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
4 or 5 small zucchini (long or 8-ball round), ends removed and halved
2 or 3 small sweet potatoes, peeled and halved (optional)
1/4 cup dry chickpeas, soaked overnight (optional)
1/2 cup fresh fava beans (optional)
1 or 2 jalapeño or chili peppers (optional)*

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2 tablespoons butter (for the couscous)
1 tablespoon salt (for the couscous)