World Flavors Cookbook

Seven Vegetable Couscous

The traditional Moroccan Friday meal — a mountain of fluffy steamed semolina topped with a vibrant array of slow-cooked vegetables and meat.

Cuisine: Morocco

Ingredients

• 500g couscous (semolina)
• Meat: lamb or beef chunks
• Vegetables: carrots, zucchini, pumpkin, cabbage, turnips, onions, chickpeas
• Saffron, ginger, turmeric, and smen (fermented butter)

Instructions

1. Cook the meat and chickpeas in a large broth base (the bottom of a couscoussier).
2. Add vegetables in order of their cooking time.
3. Steam the couscous grains in the top part of the pot (the kesskess) multiple times, fluffing with water and smen between steamings.
4. Mound the couscous on a large platter, arrange the meat and vegetables on top, and pour the broth over.