[ENG] 7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco

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versentry5 hours ago4 min read

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7-Veggie Moroccan Couscous: A Feast for the Senses
Experience Morocco's rich culinary tradition with this 7-Veggie Moroccan Couscous. This aromatic and deeply flavorful dish combines tender chicken, vibrant vegetables, and fluffy couscous, making it a delightful main course that promises to be a feast for the senses. Perfect for any occasion, this recipe captures the essence of Moroccan cuisine right in your kitchen.

Ingredients

🐔 1 whole chicken, chopped into breasts and thighs
🍅 2 large ripe tomatoes
🧅 2 medium yellow onions
🌶️ 1 1/2 teaspoons ground black pepper
🌿 2 teaspoons ground ginger
🌾 2 heaping teaspoons turmeric
🧂 1 heaping teaspoon salt
🌿 A small bouquet of parsley
🫒 3 tablespoons olive oil
🛢️ 1 tablespoon vegetable oil
💧 60ml 1/4 cup water initial
💧 2L 8 cups water later addition

🍚 500g 1 lb dry couscous not instant
🧂 1 heaping teaspoon salt
🫒 3 tablespoons olive oil
💧 470ml 2 cups water initial for mixing
🧈 1 teaspoon fermented butter for softening after first steam
💧 120ml 1/2 cup water for second round of steaming
💧 60ml 1/4 cup water for third round of steaming
🧈 1 teaspoon smen Moroccan fermented butter, for serving

🌰 2 medium turnips
🥒 2 small zucchinis
🍆 2 small eggplants
🌿 1/2 head of a small white cabbage
🥕 2 large carrots
🎃 500g 1 lb pumpkin, preferably sugar pumpkin
🌿 250g 1/2 lb fresh fava beans
🍅 1 tablespoon tomato paste

Instructions

1- Prepare the Sauce:

Peel and rinse onions and tomatoes; chop roughly
In a stockpot, add chicken pieces, tomatoes, and onions
Season with black pepper, ground ginger, turmeric, and salt
Tie parsley bouquet with twine and add to pot
Add olive oil, vegetable oil, and 60ml 1/4 cup water
Cover with a steamer basket; cook on medium heat for 10 minutes, stirring occasionally
Add 2 liters of water and cook for another 20 minutes

2- Prepare the Couscous:

In a large bowl, mix couscous, salt, and olive oil
Add 470ml 2 cups water and set aside for 15 minutes

3- Prep the Vegetables:

Peel and cut turnips, zucchinis, eggplants, cabbage, carrots, and pumpkin
Shell the fava beans
Rinse all vegetables and set aside

4- Cook Root Vegetables & Cabbage:

In the stockpot, add carrots, turnips, parsnips, and cabbage
Cover and cook for 20 minutes

5- Steam the Couscous (Round 1):

Fluff couscous by hand, place in steamer basket
Steam for 15 minutes; then mix with fermented butter
Let rest for 10 minutes

6- Cook Zucchini, Eggplants, and Fava Beans:

Add zucchinis, eggplants, fava beans, and tomato paste to pot
Cook for 15 minutes

7- Steam Couscous (Round 2):

Fluff couscous, steam for another 15 minutes

8- Steam Couscous (Round 3):

Add 60ml water, mix, let rest for 5 minutes
Steam for another 15 minutes

9- Serve:

Spread couscous on a serving plate
Mix in smen for added flavor
Arrange chicken in the center, surround with cooked vegetables
Drizzle sauce over dish for added richness

Prep Time: Approximately 2 hours and 20 minutes
Cook Time: Approx. 40 minutes
Total Time: Approx. 3 hours
Servings: 6 to 8 people
Calories per serving: Approximately 450 kcal
Protein per serving: 25g
Fat per serving: 15g
Carbohydrates per serving: 50g
Equipment: Double Boiler (Couscoussier): Stainless steel, generic; Cutting Board: Wooden; Knives: Standard kitchen knives; Vegetable Peeler: Metal, generic; Glass Bowls: Various sizes; Strainer: Metal mesh; Glass Pitcher: For water; Decorative Plate (Large): For mixing couscous and serving; Wooden Spoon/Spatula: Generic; Ladle: Black, generic; Slotted Spoon: Black, generic; Kitchen Twine: For tying parsley bouquet; Gas Burner Stand: For cooking