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Moroccan Seven Vegetable Couscous (Couscous aux Sept Légumes with Spiced Broth and Chickpeas)
The sacred Moroccan Friday feast: fluffy, cloud-like steamed couscous grains mounded and crowned with tender stewed sweet pumpkin, zucchini, carrots, turnips, cabbage, and chickpeas in an intoxicating saffron broth.
Prep
30 min
Cook
45 min
Total
75 min
Ingredients
6servings
- Carrots, peeled and halved lengthwise3 piece
- Zucchini, cut into chunky batons2 piece
- White cabbage, cut into wedges250 g
- Cooked chickpeas, drained250 g
- Yellow onion, quartered1 piece
- Olive oil4 tbsp
- Water for broth1200 ml
- Salt2 tsp
Preparation Steps
1
In bottom pot of couscoussier, heat olive oil with onion, carrots, cabbage, turmeric, ginger, and salt. Pour in water and bring to a boil.
10 min timer
2
Moisten 350 g dry couscous with 150 ml water and 1 tbsp oil, rubbing between palms. Place in steamer basket over broth for 15 minutes.
15 min timer
3
Add zucchini and chickpeas to the boiling broth. Dump couscous into a bowl, fluff with cold water and butter/oil, and steam for another 15 minutes.
15 min timer
4
Mound fluffy couscous onto a grand platter, arrange tender vegetables decoratively over top, and ladle hot spiced broth generously over all.
5 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
