Couscous aux Sept Légumes (Seffa Bidaouia)
The Quirky Foodster Team
Ingredients
- Couscous — 2 cups (350 g / 12 oz)
- Lamb or beef, cut into pieces — 500 g (1 lb 2 oz)
- Carrots, sliced — 2
- Turnips, cubed — 2
- Courgette, sliced — 1
- Small pumpkin wedge, cubed — 1
- Cabbage, chopped — 1 cup
- Chickpeas, cooked — 1 cup (170 g / 6 oz)
- Onion, chopped — 1
- Ground ginger — 1 tsp
- Turmeric — 1 tsp
- Olive oil — 3 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in the bottom of a couscoussier and brown the meat with the onion, ginger and turmeric.
- Add the water, bring to a boil, then reduce to a simmer and cook for 45 minutes until the meat is nearly tender.
- Add the carrots and turnips, and continue simmering for 15 minutes.
- Add the pumpkin, cabbage and chickpeas, and simmer for a further 15–20 minutes until all vegetables are tender.
- Add the courgette in the last 5 minutes.
- Meanwhile, steam the couscous in the top part of the couscoussier over the simmering broth, fluffing with a fork between steamings, according to package guidance for a light, fluffy result.
- Season the broth with salt and pepper.
- Mound the couscous on a large platter, top with the meat and vegetables, and spoon over plenty of the broth.
Introduction: Fluffy steamed couscous topped with seven vegetables simmered in a fragrant broth, Morocco’s traditional Friday family lunch.
Cultural Background: Friday couscous is a deeply held Moroccan tradition, families gathering after midday prayers to share this generous, symbolically abundant meal, the seven vegetables representing blessing and plenty.
Tips: Fluff the couscous thoroughly between each steaming stage to keep the grains light and separate. Add the vegetables in stages according to their cooking times, so nothing turns to mush.
Variations: Add raisins to the broth for a hint of traditional sweetness. Use chicken in place of lamb or beef for a lighter version.
Storage: Refrigerate couscous and vegetables separately in airtight containers for up to 3 days.
Reheating: Reheat the vegetables and broth on the stovetop; refresh the couscous with a splash of water and steam or microwave briefly.
Nutrition: Per serving (approx.): 480 kcal, 26 g protein, 16 g fat, 58 g carbohydrate.
FAQs:
Q: Why seven vegetables specifically?
A: The number seven is considered symbolically auspicious in
Q: Can this be made without a couscoussier?
A: Yes, couscous can be prepared according to
- Couscous — 2 cups (350 g / 12 oz)
- Lamb or beef, cut into pieces — 500 g (1 lb 2 oz)
- Carrots, sliced — 2
- Turnips, cubed — 2
- Courgette, sliced — 1
- Small pumpkin wedge, cubed — 1
- Cabbage, chopped — 1 cup
- Chickpeas, cooked — 1 cup (170 g / 6 oz)
- Onion, chopped — 1
- Ground ginger — 1 tsp
- Turmeric — 1 tsp
- Olive oil — 3 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
Please log in to leave a comment.