|Nutritional Guidelines (per serving)|
This is an outstanding recipe for classic Casablanca-style couscous with seven vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous.
It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.
Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients
Buttermilk or Saycouk are traditionally offered afterward.
- 1 kg (2 lbs. 3 oz.) dry couscous (not instant)
- 1/4 cup vegetable oil
- 1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
- 1 large onion, coarsely chopped
- 3 tomatoes, peeled and coarsely chopped
- 1/4 cup vegetable oil
- 1 1/2 tablespoons salt
- 1 tablespoon pepper
- 2 teaspoons ginger
- 1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
- 1 handful of parsley and cilantro sprigs, tied into a bouquet
- 1/2 of a small cabbage, cut into 2 or 3 sections
- 3 or 4 turnips, peeled and halved
- 10 carrots, peeled and halved
- 1 or 2 tomatoes, peeled and quartered
- 1 or 2 small onions, whole or halved
- 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
- 4 or 5 small zucchini (long or 8-ball round), ends removed and halved
- 2 or 3 small sweet potatoes, peeled and halved (optional)
- 1/4 cup dry chickpeas, soaked overnight (optional)
- 1/2 cup fresh fava beans (optional)
- 1 or 2 jalapeño or chili peppers (optional)*
- 2 tablespoons butter (for the couscous)
- 1 tablespoon salt (for the couscous)
Note: A free-range chicken (djaj beldi) will require the same cooking time and procedure as indicated below for beef or lamb. If using a regular factory-raised chicken, remove it from the pot when fully cooked and set aside. Return it to the pot to reheat for a few minutes just prior to serving.
Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the chickpeas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (Note: If omitting both meat and chickpeas, there's no need to simmer for awhile before proceeding to the next step.)
First Steaming of the Couscous
See the photo tutorial How to Steam Couscous if you've never used a couscoussier before.
While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 1/4 cup of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
Add the cabbage to the broth, and place the steamer basket on top. Once you see steam rising from the couscous, steam the couscous for 15 minutes.
Note: If you see steam escaping from between the basket and couscoussier, you'll need to seal the joint. You can do this in several ways:
wrap and tie a long piece of damp cloth over the joint, or
tightly wrap a long piece of kitchen plastic film around the joint, or
wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method)
Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart.
Second Steaming of the Couscous
When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
Add the turnips, tomatoes, onions, carrots and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier, and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)
When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes.
If using pumpkin, add it to the couscoussier, and cover the pot.
Third Steaming of Couscous
Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
Add the squash, zucchini, and sweet potatoes to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth – it should be salty and peppery – and adjust the seasoning if desired.
If you're using smen, add it to the sauce in the pot.
Serving the Couscous and Vegetables
Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth.
To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.
* If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.