Name: Traditional Moroccan Couscous (Couscous aux Sept Légumes)
Prep time: 30 min
Cook time: 90 min
Yield: 6
Cuisine: Morocco
Ingredients: *For the Couscous:**; 2 cups medium-grain couscous (semolina); 2 tablespoons olive oil; 1 teaspoon salt; 1 cup warm water; 2 tablespoons unsalted butter; *For the Stew:**; 1 lb beef or lamb, cut into 2-inch cubes; 2 large onions, finely chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/4 teaspoon saffron threads (optional); 4 cups water or beef broth; 2 tomatoes, diced; 2 carrots, peeled and cut into chunks; 2 zucchini, cut into chunks; 1/2 cup chickpeas (canned, drained); 1/2 cup green peas; 1 small cabbage, cut into wedges; 1 small turnip, peeled and cubed; 1 small pumpkin or butternut squash, cubed

Couscous 🇲🇦 Morocco

Steamed balls of semolina, typically served with a meat or vegetable stew

Traditional Staple

Made with

Semolina meat or vegetables spices

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