Moroccan Couscous with Seven Vegetables
"This is my mother-in-law's outstanding recipe for classic Moroccan Couscous with Seven Vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous. See How to Steam Couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time. Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients. Buttermilk or Saycouk are traditionally offered afterward...."
INGREDIENTS
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1 kg (2 lbs. 3 oz.) dry couscous (not instant)
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1/4 cup vegetable oil
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1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
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1 large onion, coarsely chopped
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3 tomatoes, peeled and coarsely chopped
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1/4 cup vegetable oil
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1 1/2 tablespoons salt
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1 tablespoon pepper
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2 teaspoons ginger
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1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
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1 handful of parsley and cilantro sprigs, tied into a bouquet
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1/2 of a small cabbage, cut into 2 or 3 sections
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3 or 4 turnips, peeled and halved
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10 carrots, peeled and halved
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1 or 2 tomatoes, peeled and quartered
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1 or 2 small onions, whole or halved
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1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
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4 or 5 small zucchini (long or 8-ball round), ends removed and halved
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2 or 3 small sweet potatoes, peeled and halved (optional)
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1/4 cup dry chickpeas, soaked overnight (optional)
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1/2 cup fresh fava beans (optional)
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1 or 2 jalapeño or chili peppers (optional)*
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2 tablespoons butter (for the couscous)
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1 tablespoon salt (for the couscous)
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1 teaspoon smen (Moroccan preserved butter - optional)
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