Moroccan Couscous With Seven Vegetables
"This famous Moroccan dish features a mound of steamed couscous topped with stewed vegetables and meat. Very delicious!..."
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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