Couscous

Moroccan Couscous with Seven Vegetables and Lamb (Couscous aux Sept Légumes)

The classic Maghrebi Friday meal: hand-rolled or medium semolina steamed three times until tender and fluffy, served over a fragrant stew of lamb, chickpeas, and seven seasonal vegetables in a warmly spiced broth.

Prep

30 min

Cook

120 min

Total

150 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) lamb shoulder or shank, bone-in, cut into 5 cm (2 in) pieces
• •250 g (8 oz) medium semolina couscous, use a couscoussier if available; otherwise a steamer pot
• •200 g (7 oz) dried chickpeas, soaked overnight with 1 tsp baking soda
• •2 tbsp olive oil
• •2 large onions, finely chopped
• •500 g (1.1 lb) tomatoes, fresh ripe, peeled and grated (or 1 can / 400 g crushed)
• •2 tsp sweet paprika
• •1 tsp ground turmeric
• •1 tsp ground ginger
• •1 tsp ground cumin
• •1 tsp Ras el Hanout, optional but traditional
• •1 pinch saffron threads, bloomed in 2 tbsp warm water
• •2 cinnamon sticks cinnamon
• •1 bunch fresh cilantro, tied with kitchen twine
• •1 bunch fresh parsley, tied with kitchen twine
• •3 carrots (~300 g / 10 oz) carrots, peeled, left whole or halved lengthwise
• •2 turnips (~300 g / 10 oz) turnips, peeled, quartered
• •1 small butternut squash or pumpkin, peeled and cut into 4 cm chunks; optional seventh vegetable
• •1 zucchini (~200 g / 7 oz) zucchini, cut into large chunks
• •1 small cabbage, cut into 4 wedges (optional seventh vegetable)
• •1 red or green bell pepper bell pepper, left whole, optional
• •2 L (8½ cups) water or light lamb stock, plus extra as needed
• •60 g (4 tbsp) butter, for finishing the couscous, plus more to taste
• •salt and black pepper, to taste

Steps

1. 1 Drain the soaked chickpeas, rinse well under running water until the water runs clear, then set aside. (The overnight soak plus the baking soda softens them and reduces cooking time.)
2. 2 In a heavy pot or pressure cooker, heat the olive oil over medium heat. Add the chopped onions and cook 5–7 minutes until translucent. Add the lamb pieces and brown on all sides, about 8 minutes.
3. 3 Stir in the grated tomatoes, sweet paprika, turmeric, ginger, cumin, Ras el Hanout (if using), saffron with its water, cinnamon sticks, and a generous pinch of salt and pepper. Cook 3–4 minutes until the tomatoes darken and the oil surfaces.
4. 4 Add the drained chickpeas and 2 L (8½ cups) of water or stock. Bring to a boil, skim any foam, reduce the heat, and add the tied cilantro and parsley. Cover and simmer for 45 minutes if using a regular pot (or 20 minutes under pressure). The lamb should be tender but not falling apart, and the chickpeas should be nearly done.
5. 5 Add the carrots and turnips (and pumpkin or squash if using). Simmer 15 minutes, then add the zucchini, cabbage wedges, and whole bell pepper. Continue cooking 20–25 minutes until all vegetables are tender and the chickpeas are fully cooked through. Taste and adjust salt. The broth should be rich and well seasoned; this is the flavor the couscous will absorb. Keep at a gentle simmer.
6. 6 Meanwhile, prepare the couscous. Place the semolina in a large wide bowl. Sprinkle with ½ tsp salt and about 100 ml (scant ½ cup) of cool water. Rub the grains between your palms for 3–4 minutes until every grain is moistened and there are no dry clumps, then break up any lumps.
7. 7 Transfer the couscous to the steamer basket (top part of couscoussier) or a metal colander lined with cheesecloth that fits over the simmering stew without touching the liquid. Cover and steam for 20 minutes.
8. 8 Tip the steamed couscous back into the large bowl. While it is still hot, drizzle with 60 ml (¼ cup) of cool water and rub the grains between your hands to separate them completely, breaking up any clumps. Let rest 5 minutes.
9. 9 Return the couscous to the steamer and steam a second time for 20 minutes. Transfer again to the bowl, drizzle with another 60 ml (¼ cup) of water, separate the grains as before, and let rest 5 minutes. Add half the butter and work it in.
10. 10 Steam the couscous a third and final time for 15–20 minutes. Transfer to a serving platter, fluff with a fork, and stir in the remaining butter. The grains should be separate, tender, and doubled in volume. Keep warm covered.
11. 11 Remove the herb bundles and cinnamon sticks from the stew. Lift the lamb and vegetables from the broth and arrange them around or on top of the couscous. Pour 250–375 ml (1–1½ cups) of the cooking broth over the couscous to moisten it gently; reserve the rest in a bowl for the table.
12. 12 Serve the couscous on a large communal platter with the lamb and vegetables arranged on top. Diners eat from shared plates, using pieces of bread or a fork to make small mounds of couscous topped with meat, vegetables, and broth.