Moroccan Couscous with Seven Vegetables

Moroccan Couscous with Seven Vegetables is a traditional and hearty dish, often served on special occasions or Fridays in Morocco. It features fluffy couscous grains topped with a colorful variety of vegetables, including carrots, zucchini, sweet potatoes, turnips, cabbage, and pumpkin. The vegetables are slowly simmered in a spiced broth, seasoned with fragrant spices like cumin, turmeric, ginger, and cinnamon, which create a rich and aromatic stew. Chickpeas are added for extra texture and protein, and the dish is often served with tender lamb, chicken, or beef, though it can easily be made vegetarian. The couscous is usually garnished with fresh cilantro and parsley for a burst of freshness, offering a perfect balance of flavors and textures. This comforting and nutritious meal is enjoyed with family and friends, celebrating Morocco’s rich culinary traditions.

Ingredients

• For the Couscous:
• 2 cups couscous grains
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• For the Stew:
• 1 lb lamb, beef, or chicken (optional, cut into pieces)
• 2 onions (chopped)
• 2 carrots (peeled and cut into sticks)
• 2 zucchinis (sliced into sticks)
• 1 sweet potato (peeled and cubed)
• 1 small turnip (cubed)
• 1 cup pumpkin or butternut squash (cubed)
• 1 cup cabbage (chopped)
• 1 can chickpeas (drained and rinsed)
• 2 tomatoes (grated or chopped)
• 3 cloves garlic (minced)
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• Salt to taste
• 5 cups water or broth
• Fresh cilantro and parsley for garnish

Instructions

1. For the Couscous: In a large pot, bring 2 cups of water or broth to a boil. Add salt and olive oil. Stir in couscous, cover the pot, and remove from heat. Let it sit for about 5 minutes. Fluff with a fork before serving.
2. For the Vegetable Stew: In a large pot or tagine, heat olive oil over medium heat. Brown the meat (if using) for 5-7 minutes, then set aside. Add onions and garlic to the pot and cook until softened. Stir in turmeric, cumin, ginger, cinnamon, black pepper, salt, and tomato paste, and cook for 2 minutes. Add carrots, sweet potatoes, turnips, zucchini, pumpkin, cabbage, and tomatoes. Pour in the broth, bring to a boil, and then simmer for 45 minutes until vegetables are tender. Add chickpeas in the last 10 minutes. Serve the stew over couscous and garnish with cilantro and parsley.

Nutrition Facts (per serving, serves 6)

• Calories: ~320 kcal
• Protein: 12g
• Carbohydrates: 50g
• Fat: 10g
• Fiber: 9g
• Sugars: 8g