Moroccan Couscous With Meat and Seven Vegetables
A classic Moroccan preparation combines tender meat and seven varieties of stewed vegetables with perfectly steamed couscous.
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Instructions
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In a couscoussier, combine meat, onion, tomatoes, oil, and spices. Cook uncovered over medium-high heat for 15 minutes, until meat browns and a thick sauce forms.
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Add water, parsley/cilantro bouquet, and chickpeas (if using). Bring to a boil, then reduce heat and simmer rapidly for 25-30 minutes.
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Oil the steamer basket. In a large bowl, rub dry couscous with vegetable oil, then incorporate 1 cup of water evenly.
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Add cabbage to the meat mixture. Transfer couscous to the steamer basket and place it over the pot. Steam for 15 minutes after steam begins to rise from the couscous.
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Return couscous to the large bowl, break it apart, and cool. Work in 2 cups of water and 1 tablespoon of salt, then transfer couscous loosely back to the steamer.
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Add turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Steam couscous a second time for 15 minutes once steam rises.
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Transfer couscous to the bowl again, break apart, and cool. (For jalapeños, simmer them in broth and water for 40 minutes until tender.)
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Work 3 cups of water and additional salt (if desired) into the couscous. Add about half of the couscous to the steamer.
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Add squash, zucchini, and sweet potatoes (if using) to the pot. Place the steamer on top. Once steam rises, add the remaining couscous and steam for 15-20 minutes. Verify all vegetables are cooked and broth is seasoned.
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Empty couscous into the large bowl and break it apart. Mix in 2 tablespoons butter and 2 ladles of broth.
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Serve by mounding couscous with a well in the center. Place meat in the well, arrange vegetables around and on top, then distribute broth, reserving extra on the side.