Couscous aux Sept Légumes

Name: Couscous aux Sept Légumes
Yield: Serves 6–8
Cuisine: Algerian
Ingredients: 700 g/1½ lb pumpkin, peeled and cut into 4 cm/1½ inch slices; salt; 8 small courgettes (zucchini), trimmed; 4 small aubergines (eggplant), trimmed and halved lengthways; 8 small turnips, scraped; 8 small courgettes (zucchini), trimmed; 4 tablespoons chopped flat-leafed (Italian) parsley; 4 tablespoons chopped fresh green coriander; 4 small aubergines (eggplant), trimmed and halved lengthways; 4 large ripe tomatoes, halved and seeded; ½ teaspoon each powdered saffron and sweet red pepper; 1–2 little hot red peppers; 1 teaspoon cracked black pepper; 1 tablespoon coarse salt; 8 small carrots, scraped; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; 6 tablespoons olive oil; ½ teaspoon each powdered saffron and sweet red pepper; 100 g/¼ lb (½ cup) smen (or butter); 900 g/2 lb lamb shoulder, cut into 100 g/¼ lb pieces; 900 g/2 lb lamb shanks, cut into 100 g/¼ lb pieces; 700 g/1½ lb (scant 5 cups) couscous; 2 cinnamon sticks; 2 cloves garlic, peeled and halved; 4 Spanish onions, peeled and quartered; 100 g/¼ lb (½ cup) smen (or butter)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb (scant 5 cups) couscous
900

Africa
Morocco
Algeria
Tunisia
Marrakech
Main course
Mediterranean

Method

Place the prepared lamb pieces in the bottom of a couscoussier or steamer and add all the bouillon ingredients. Add 1.2 L/2 pints (5