Seven-Vegetable Couscous – Friday Dish
Couscous is the ultimate Moroccan family dish. Made with fine semolina, a variety of vegetables, and sometimes meat or chickpeas, it’s delicately spiced with cinnamon and ras el hanout.
- DIFFICULTY: EASY
- 1h30
Ingredients
FOR THE KIMCHI MAYONNAISE:
- 1 poulet entier découpé ou 4 cuisses
- 2 oignons émincés
- 2 citrons confits
- 100g d’olives vertes ou violettes
- 1 c. à café de gingembre
- 1/2 c. à café de curcuma
- Un petit bouquet de coriandre et persil hachés
- 4 c. à soupe d’huile d’olive
- Sel & poivre
- Un peu d’eau
Method
In a large pot, heat the olive oil and sauté the chopped onions with the meat until lightly browned. Add ras el hanout, cinnamon, salt, and pepper, then stir to coat the meat in the spices.
Add the vegetables (carrots, turnips, zucchinis, and pumpkin) cut into large pieces, and cover with water. Let simmer for about 1 hour until the meat and vegetables are tender. Meanwhile, prepare the couscous by moistening the semolina with salted water and olive oil, then steam it three times, fluffing it between each steaming. Once cooked, place the couscous in a large serving dish, arrange the vegetables on top, pour over some of the fragrant broth, and finish with chickpeas. Serve hot for a comforting and traditional Moroccan meal.
