Couscous with Seven Vegetables and Kefta Meatballs
Couscous with seven vegetables is much more than a dish; it's a symbol of sharing and generosity in Morocco. Every Friday, families gather around this emblematic dish, where golden semolina soaks up the deep flavors of a broth perfumed with ras el hanout, ginger, and saffron. Seasonal vegetables, tender and sun-kissed, pair perfectly with spicy kefta meatballs. Wondering what the essential spices in Moroccan cuisine are? Ras el hanout, cumin, paprika, and ginger form the indispensable aromatic base. And for an authentic tagine, just cook slowly, with love, letting time work its magic. This couscous is an invitation to travel, an explosion of colors and flavors that warms the heart.
Ingredients
- Medium couscous500 g
- Lamb shoulder500 g
- Kefta (ground beef)300 g
- Onion2
- Carrots3
- Zucchini2
- Turnips2
- Dried chickpeas (soaked overnight)150 g
- Ripe tomatoes3
- Tomato paste1 tbsp
- Olive oil4 tbsp
- Ras el hanout1 tbsp
- Ground cumin1 tsp
- Paprika1 tsp
- Turmeric1/2 tsp
- Ground ginger1/2 tsp
- Fresh cilantro1 bunch
- Fresh parsley1 bunch
- Saltto taste
- Pepperto taste
- Harissa (optional)1 tsp
Instructions
- 1
Prepare the broth: in a large pot, sauté the chopped onions in olive oil. Add the lamb shoulder cut into pieces and brown. Stir in the grated tomatoes, tomato paste, spices (ras el hanout, cumin, paprika, turmeric, ginger), salt, and pepper. Cover with water (about 2 liters) and simmer for 45 minutes.
- 2
Add the soaked chickpeas and carrots cut into large chunks. Continue cooking for 20 minutes. Then add the turnips and zucchini cut into pieces. Cook for another 15 minutes until the vegetables are tender.
- 3
Meanwhile, prepare the kefta meatballs: mix the ground meat with a grated onion, chopped cilantro and parsley, salt, pepper, and a pinch of cumin. Form small balls. Brown them in a skillet with a little oil, then set aside.
- 4
Prepare the couscous: hydrate the semolina with a little salted water and oil, then steam it in a couscoussier for 20 minutes. Fluff with a fork and repeat the process twice for a light and airy couscous.
- 5
Just before serving, add the kefta meatballs to the hot broth and let them soak for 5 minutes. Mound the couscous on a large platter, ladle over broth, arrange the vegetables, chickpeas, and meatballs. Sprinkle with fresh cilantro and parsley. Serve with harissa for those who like it spicy.
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