Moroccan Couscous with Seven Vegetables
Ah, Moroccan couscous with seven vegetables is the dish that brings the whole family together around the table. Imagine tender vegetables, juicy chicken, and light-as-air semolina, all perfumed with gentle spices. For an authentic couscous, the secret lies in repeated steaming and mixing with butter. The essential spices of Moroccan cuisine are turmeric, cumin, paprika, and cinnamon. This dish is a direct journey to the heart of Morocco, perfect for a warm and generous meal. Enjoy!
Ingredients
- medium couscous500 g
- chicken (thighs)4 pieces
- onions2
- carrots4
- turnips3
- zucchini2
- pumpkin300 g
- cooked chickpeas200 g
- tomatoes3
- fresh cilantro1 bunch
- flat-leaf parsley1 bunch
- butter50 g
- olive oil3 tbsp
- turmeric1 tsp
- cumin1 tsp
- paprika1 tsp
- cinnamon stick1
- saltto taste
- black pepperto taste
Instructions
- 1
Chop onions and sauté them in olive oil with chicken thighs until browned. Add turmeric, cumin, paprika, cinnamon, salt, and pepper.
- 2
Add peeled and crushed tomatoes, then cover with water. Simmer for 20 minutes over low heat.
- 3
Cut carrots, turnips, and zucchini into large dice, pumpkin into cubes. Add them to the pot with chickpeas. Cook for 30 minutes.
- 4
Meanwhile, pour couscous into a large dish, sprinkle with a little salted water and mix with your fingers. Let it swell for 10 minutes.
- 5
Place couscous in a steamer basket over the pot (without covering the vegetables). Steam for 20 minutes, then transfer to the dish, add butter in pieces, and fluff with a fork. Repeat the steaming for another 15 minutes.
- 6
Serve couscous in a deep platter, arrange vegetables and chicken on top, sprinkle with chopped cilantro and parsley. Serve the broth separately.
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