Moroccan
Moroccan Couscous with Seven Vegetables
A generous Friday-style couscous with fluffy hand-steamed grains, saffron-golden broth, tender chicken, chickpeas, and seven vegetables arranged over the top. The broth is fragrant with ginger, turmeric, pepper, cilantro, parsley, and a little smen.
Watch it madeDinnersWithDave · 1:16
Ingredients
- Medium couscous grains, not instant1 cup
- Bone-in chicken pieces300g
- Cooked chickpeas3/4 cup
- Yellow onion, finely chopped1 medium
- Ripe tomato, grated1 medium
- Carrot, peeled and halved lengthwise1 large
- Turnip, peeled and quartered1 small
- Zucchini, trimmed and halved lengthwise1 small
- Pumpkin or kabocha squash, peeled in large wedges150g
- Green cabbage wedge150g
- Potato, peeled and quartered1 small
- Sweet potato, peeled and cut in large chunks1 small
- Fresh cilantro and parsley, tied together1 small bouquet
- Olive oil3 tbsp
- Smen or butter1 tsp
- Ground ginger1 tsp
- Ground turmeric1/2 tsp
- Black pepper1/2 tsp
- Saffron threads, crumbled1 pinch
- Salt1 1/2 tsp, divided
- Water5 cups, plus more for steaming couscous
Method
- Put the chicken, onion, grated tomato, olive oil, smen, ginger, turmeric, black pepper, saffron, 1 teaspoon salt, and the herb bouquet in the bottom of a couscoussier and cook over medium heat for 8 minutes, turning the chicken to coat it in the spices.
- Add 5 cups water and the chickpeas, bring to a simmer, cover, and cook for 25 minutes.
- Meanwhile, spread the couscous in a wide shallow bowl, sprinkle with 1/3 cup water and 1 tablespoon olive oil if needed, then rub and lift the grains between your palms until separated; let stand 10 minutes.
- Place the couscous in the steamer basket without packing it down, set it over the simmering broth, seal the joint with a strip of damp cloth or foil if steam escapes, and steam for 20 minutes after steam rises through the grains.
- Tip the couscous back into the wide bowl, sprinkle with 1/3 cup water and 1/4 teaspoon salt, fluff carefully with a spoon, then rub the grains lightly when cool enough to handle.
- Add the carrot, turnip, cabbage, potato, and sweet potato to the broth, cover, and simmer for 15 minutes.
- Return the couscous to the steamer and steam a second time for 15 minutes after steam rises.
- Tip the couscous into the bowl again, sprinkle with another 1/4 cup water, fluff and separate the grains, then let rest for 5 minutes.
- Add the pumpkin and zucchini to the broth and simmer gently for 12 to 15 minutes, until all vegetables are tender but still whole.
- Steam the couscous a third time for 10 minutes, then turn it into the bowl and fluff with a small knob of smen or butter if desired.
- Taste the broth and adjust the salt, then remove the herb bouquet.
- Mound the couscous on a large warm platter, make a shallow well in the center, place the chicken in the well, arrange the seven vegetables over and around it, scatter the chickpeas on top, and spoon over enough broth to moisten.
- Serve the remaining hot broth on the side so each person can add more at the table.
Common questions
Can I substitute instant couscous for medium couscous in this recipe?
Yes, but the texture will be softer and less fluffy. Instant couscous needs only hot liquid and a short rest, so skip steaming it in the couscoussier and add it at the end according to package directions.
How long does the full cooking process take, including the vegetables?
Plan on about 1 hour 15 minutes to 1 hour 45 minutes total, depending on your vegetables and couscous size. The chicken broth starts first, then the couscous is steamed while the vegetables finish in the pot.
What are the most common mistakes when making Moroccan couscous with seven vegetables?
The biggest mistakes are packing the couscous too tightly, adding too much water at once, and overcooking the vegetables until they collapse. Also avoid a broth that is bland; salt and spices should be balanced early.
How should I store leftovers, and how long do they keep?
Store couscous and broth/vegetables separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the broth gently and steam or fluff the couscous with a little water so it doesn’t dry out.
What is the best way to serve this dish?
Serve the couscous in a large mound with the chicken and vegetables arranged on top, then ladle some broth over everything. Offer extra broth on the side so each person can moisten their portion to taste.