Moroccan Couscous with Seven Vegetables Recipe

Moroccan Couscous with Seven Vegetables Recipe

8 servings
This popular variation of Moroccan couscous features a variety of fresh vegetables stewed alongside lamb, beef or chicken. You can omit the meat for a vegetarian version; see the recipe notes.For authentic results, the couscous should be steamed three times over the simmering broth. It doesn't add much time to your active prep work, but you will need a couscoussier or other large pot fitted with a steam basket. In a pinch, you can use instant couscous, but the texture won't be the same.Dried chickpeas are preferred over canned. Remember to soak them overnight. They and other vegetables are added to the broth in increments, based on how long they take to cook.

Ingredients

  • couscous)

    (not instant; i prefer medium caliber

    2 ¼ lb.
  • olive oil or vegetable oil
    ¼ c
  • water

    divided), (can use milk for final steaming

    6 c
  • salt)

    (added after 1st steaming

    2 tsp
  • soft butter)

    (added after final steaming

    2 tbsp
  • lamb

    beef, or goat meat, large pieces on the bone), (or 1 large whole chicken

    2 ¼ lb.
  • onion

    coarsely chopped

    1 large
  • fresh tomatoes

    peeled and coarsely chopped

    3
  • olive oil or vegetable oil
    ¼ c
  • salt
    1 ½ tbsp
  • ginger
    1 tbsp
  • pepper
    1 tbsp
  • turmeric
    1 tsp
  • handful parsley and cilantro sprigs

    tied into a bouquet

    1
  • smen - moroccan preserved butter)

    (optional; reserve until end of cooking

    2 tsp
  • dried chickpeas

    soaked overnight

    ½ c
  • head of cabbage

    cut in half or quartered

    1 small
  • turnips

    peeled and cut in half

    3 medium
  • carrots

    peeled), (cut in half lengthwise if large

    8
  • tomatoes

    peeled, seeded and quartered

    1 small
  • onions

    cut in half), (can use some whole fresh pearl onions instead

    1 small
  • acorn squash

    quartered), (or wedge of pumpkin

    1 small
  • zucchini

    ends trimmed), (or 8-ball round, cut in half

    4 small
  • chili peppers or jalapeños)

    (simmer in a little broth or steam until tender

    2
  • fresh or frozen fava beans)

    (add with 2nd steaming

    1 c
  • sweet potatoes

    peeled and cut in half), (add with 3rd steaming

    2
  • bottle gourd

    peeled, cleaned and cut into large pieces), (add with 3rd steaming

    1
  • raisins

    soaked in water for 15 minutes

    ½ c
  • onions

    preferably red

    2 large
  • water
    ½ c
  • butter
    2 tbsp
  • honey
    2 tbsp
  • pepper
    ½ tsp
  • cinnamon
    ½ tsp
  • ginger
    ¼ tsp
  • turmeric
    ¼ tsp
  • saffron threads

    crumbled

    1 pinch
  • salt
    1 pinch
  • orange flower water)

    (optional

    1 tsp

Directions

Ahead of time

  1. 1

    Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)

  2. 2

    Wash and prep your vegetables. Start making the tfaya (optional; see Recipe Notes).

  3. 3

    Set up an area to work with the couscous. In Morocco we use a gsaa (very wide, shallow serving and mixing dish), but another very large wide vessel or bowl can work. Have oil, water, salt, and butter out and ready. Lightly oil the steamer basket of a couscoussier.

Begin making the broth - see recipe notes if using chicken or making vegetarian couscous

  1. 1

    Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form. 

  2. 2

    Add the soaked, drained chickpeas along with the parsley/cilantro bouquet and about 3 quarts (or liters) of water. Bring to a boil, cover, and cook over medium heat for about 30 minutes

First steaming of the couscous

  1. 1

    Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps. Add 1 cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps. 

  2. 2

    Transfer the couscous to a lightly oiled steamer basket, taking care not to compress the grains in the process. Place the basket on the couscoussier and steam for 15 to 20 minutes, timing from when the steam first appears over the couscous.

Second steaming of the couscous

  1. 1

    Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)

  2. 2

    Add the salt in the same manner, then add in another 1 cup of water. Toss and roll and rub the couscous with your hands for a good minute or two, again making sure there are no balls. Transfer the couscous back to the steamer basket, again taking care not to compress or pack the grains.

  3. 3

    Add the cabbage, onions, tomatoes (and fava beans, if using) to the couscous pot, then place the couscous basket on the couscoussier. Steam for 15 to 20 minutes, timing from when you first see steam emerge from the couscous.

Third and final steaming of the couscous

  1. 1

    Turn the steamed couscous out into your gssaa or bowl. Add the turnips and carrots to the pot; cover and allow them to cook for 15 minutes while you work with the couscous.

  2. 2

    In increments, work 2 to 3 cups of water or milk into the couscous in the same manner as before--tossing and turning and rubbing the grains between your hands and making sure there are no clumps. Use only as much water or milk as needed to make the couscous al dente.

  3. 3

    Taste the couscous for salt and add a little more if desired. Transfer half of the couscous to the steamer basket, again being careful not to pack the grains. 

  4. 4

    Add the remaining vegetables to the pot--the squash or pumpkin, the zucchini and the sweet potatoes if using. Top with a little water if the level has dropped below the vegetables. Taste and adjust seasoning--it should be well flavored, a bit salty and peppery.

  5. 5

    Place the couscous basket back on the pot and cook until steam begins to emerge from the couscous. Gently add the remaining couscous to the basket and continue cooking. Once you see steam rise from the couscous, allow it to steam for another 10 to 15 minutes, or until light and fluffy and the latest additions of vegetables have cooked.

Serving the couscous

  1. 1

    Turn the couscous out into your bowl and work in the butter. Add the smen (if using) to the broth in the pot and swirl to incorporate.

  2. 2

    Work about 1 cup of broth into the couscous, tossing as you did before. Arrange the couscous into a large, shallow mound in your gsaa or on a deep serving platter. Make a large indentation in the middle to hold the meat. 

  3. 3

    Retrieve the meat from the pot and place in the center of the couscous. Top it with the cabbage and squash or pumpkin. Retrieve the other vegetables from the broth with a slotted spoon and arrange all around meat (in pyramid fashion, if you like). Garnish with the chickpeas (and/or fava beans), chili peppers and even the bouquet of parsley if you like.

  4. 4

    Drizzle several cups of broth carefully over the couscous. Offer the remaining broth in bowls on the side.

  5. 5

    Tfaya is optional and can be used as a garnish or served on the side. 

Moroccan Couscous with Seven Vegetables Recipe

Moroccan Couscous with Seven Vegetables Recipe

155 min8 servings940 cal

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About this Recipe

Craving a truly authentic taste of Morocco? This Moroccan Couscous with Seven Vegetables Recipe, also known as Couscous Bidaoui, is a hearty, flavorful journey for your senses, bringing the warmth of a traditional Moroccan meal to your table.

This recipe stands out for its commitment to authentic preparation. The secret to its incredible texture lies in steaming the couscous three times over the simmering broth, a technique that ensures perfectly fluffy, separate grains every time. We also prioritize dried chickpeas, soaked overnight, which contribute a superior texture and depth of flavor unmatched by canned alternatives.

What can you expect from this magnificent dish? Imagine tender lamb, beef, or chicken, slow-cooked in a rich, aromatic broth infused with ginger, pepper, and turmeric. This savory foundation cradles a medley of seven beautifully cooked vegetables—from sweet carrots and turnips to earthy cabbage and squash—each added at the perfect moment to ensure ideal tenderness. The star, of course, is the beautifully steamed couscous, absorbing all these wonderful flavors. It's a comforting, substantial meal, perfect for sharing.

Customization & Variations

This versatile Moroccan couscous dish offers several paths for personalization. You can easily omit the meat entirely for a delicious vegetarian couscous with seven vegetables. While traditional methods are encouraged for the best results, if time is a concern, you could use instant couscous, though it won't yield the same coveted texture as the medium caliber couscous preferred here. Feel free to experiment with the type of meat as well, choosing between lamb, beef, goat, or a whole chicken. A touch of smen (Moroccan preserved butter) can be reserved and added at the end for an extra layer of traditional flavor.

Serve this Couscous Bidaoui as the star of your next family meal or special gathering. It's a complete, satisfying main course that truly captures the spirit of Moroccan cuisine.

Frequently Asked Questions