Seven-vegetable Couscous

Name: Seven-vegetable Couscous
Cuisine: Moroccan
Ingredients: 1 lb/450 g couscous grains; 4 cups/1 liter vegetable stock or plain water; 4 cups/1 liter vegetable stock or plain water; 1 teaspoon powdered saffron or turmeric; 1 teaspoon powdered saffron or turmeric; Cilantro/coriander or parsley sprigs; Cilantro/coriander or parsley sprigs; Cilantro/coriander or parsley sprigs; 1 short length cinnamon stick; 1 garlic clove, crushed with salt; 14 oz/400 g can chickpeas, drained; 2 tablespoons raisins; 2 cupped handfuls new potatoes, scrubbed; 1 handful baby white turnips, scrubbed; 1 handful new carrots, scrubbed; 1 handful fresh young fava beans in the pod, topped and chopped; 1 handful young green beans; 2 zucchini, sliced lengthwise; 1 handful green asparagus spears; 1 teaspoon dried red chilies, soaked in hot water; 1 clove garlic, skinned; 1 teaspoon salt; 2 tablespoons olive oil; Juice ½ lemon; ½ teaspoon ground cumin

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Couscous is the Moroccan family meal for Friday, the Muslim holy day. The seven vegetables—seven being the number that brings good fortune—can be varied according to the season. This recipe suits the early spring, a time of year to give thanks for the safe delivery from winter.

Ingredients

The couscous

1 lb/450 g couscous grains
4 cups/1

Africa
Morocco
Main course
Gluten-free
Vegan
Spring
Winter

Method

Soak the couscous grains in cold water for 10 minutes, and then drain off excess water. Work the grains with your fingers to get rid of lumps.
Bring the stock or water to the boil with its flavorings in a roomy saucepan that has a steamer to go over the top. Line the steamer with a piece of clean muslin or linen, and put in the couscous. Set it over the boiling