Moroccan Seven-Vegetable Couscous

Seven-vegetable couscous is the crown jewel of Moroccan Friday family meals, bringing together aromatic spices, fall-apart tender meat, and a rich vegetable broth.

Ingredients

• 800g medium couscous grains
• 1kg beef shank or lamb pieces
• 2 large onions, quartered
• 3 tablespoons vegetable oil and ghee mixture
• 1 tablespoon ginger powder
• 1 tablespoon turmeric powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cinnamon sticks
• 4 carrots, peeled and halved lengthways
• 4 turnips, peeled and halved
• 500g pumpkin or winter squash, cut into large chunks
• 2 zucchini, halved
• 2 sweet potatoes, peeled and quartered
• 1 cup soaked chickpeas
• 1 head of fresh cabbage, quartered
• 3 fresh tomatoes, grated
• 2 liters boiling water

Instructions

1. Sear the meat: Heat the oil and ghee in the base of a couscoussier pot over medium heat, adding the beef chunks, quartered onions, and grated tomatoes to brown gently for 10 minutes.
2. Build the broth: Stir in the ginger, turmeric, black pepper, salt, and cinnamon sticks, then pour in the boiling water and add the soaked chickpeas before bringing everything to a rolling boil.
3. Steam the base: Place the dry couscous grains in a wide bowl, toss them with a tablespoon of oil and a splash of water, then transfer them into the top steamer basket of the pot.
4. First vapor pass: Lock the steamer atop the bubbling broth and let the grains steam vigorously for 30 minutes until aromatic steam billows freely through the semolina.
5. Fluff and hydrate: Dump the hot couscous back into the wide bowl, sprinkle with cold salted water, and use your fingers or a paddle to separate any lumps before returning it to steam for another 20 minutes.
6. Incorporate roots: Drop the firm carrots, turnips, cabbage, and sweet potatoes directly into the simmering broth to cook for 25 minutes.
7. Add tender vegetables: Introduce the zucchini and pumpkin chunks into the broth, letting the entire stew simmer for the final 15 minutes until every vegetable is tender.
8. Assemble the platter: Mound the fluffy couscous grains high onto a grand serving platter, create a central crater, pile the tender meat inside, and arrange the vibrant vegetables in a radiant dome pattern over top before ladling broth across the feast.