📍 Morocco
Moroccan couscous with seven vegetables
Fluffy couscous with chickpeas and seven vegetables cooked in a spiced broth, served as a generous dish for sharing.
- Preparation
- 25 min
- Cooking
- 50 min
- Waiting and resting
- 0 min
History
Couscous is central to Maghrebi culinary traditions and in Morocco is especially associated with family meals and Fridays. In 2020, the knowledge and practices related to its production and consumption, shared by Morocco, Algeria, Mauritania and Tunisia, were inscribed by UNESCO as intangible cultural heritage.
Ingredients
Preparation
- 1
Heat the oil and sauté the onion for 5 minutes; add tomato, turmeric and ginger and cook for 3 minutes.
- 2
Add the stock, carrots, turnips and cabbage; simmer for 20 minutes.
- 3
Add pumpkin, zucchini and chickpeas and cook for another 15-20 minutes, until tender but still intact.
- 4
Prepare 400 g couscous according to the package directions, fluffing it with a fork to separate the grains.
- 5
Make a bed of couscous, arrange the seven vegetables and chickpeas on top and moisten with some of the spiced broth.
Cooking tips
- Add the firm vegetables first and leave zucchini and pumpkin until later so they keep their shape.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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