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Moroccan couscous is a flavorful, comforting dish typically served with tender meat (lamb, beef, or chicken) and a mix of seven vegetables like carrots, zucchini, and chickpeas. Cooked with aromatic spices such as cumin, cinnamon, and saffron, this dish is a true taste of Moroccan cuisine. Traditionally steamed in a couscoussier, the couscous stays light and fluffy, while the stew becomes rich and savory. Perfect for family meals or special occasions, this hearty dish offers a satisfying balance of flavors.

Moroccan Couscous with Seven Vegetables: A Traditional Feast of Flavors

A hearty and flavorful traditional Moroccan cuisine dish featuring lamb, beef, or chicken served over fluffy couscous, accompanied by seven stewed vegetables.

  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 cups couscous
  • 1 lb lamb (or chicken, beef)
  • 1 cup chickpeas (soaked overnight)
  • 2 carrots, peeled and sliced into thick pieces
  • 1 small cabbage, cut into wedges
  • 1 zucchini, sliced
  • 1 onion, quartered
  • 2 tomatoes, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Prepare the meat: In a large pot, heat olive oil over medium heat. Add the lamb (or chicken) and brown on all sides for about 5-7 minutes. Remove the meat and set aside.
  2. Cook the vegetables: In the same pot, add the onion, carrots, zucchini, and cabbage. Cook for 5 minutes, stirring occasionally.
  3. Add spices and tomatoes: Stir in the cumin, coriander, cinnamon, turmeric, salt, and pepper. Add the chopped tomatoes and cook for an additional 5 minutes until the tomatoes break down.

Simmer the stew: Return the browned meat to the pot, add the chickpeas, and cover with water. Heat to a boil, then reduce the heat and let it gently simmer. Cover and cook for about 1 hour, or until the meat is tender and the vegetables are soft.

  1. Steam the couscous: While the stew is cooking, prepare the couscous. In a couscoussier or a steamer, steam the couscous for about 20 minutes, fluffing it with a fork every 10 minutes to ensure it’s light and fluffy.
  2. Serve: Once everything is ready, place the couscous on a large serving platter, top with the stewed vegetables and meat, and garnish with fresh parsley.

Notes

 

  • Use a couscoussier for authentic steaming: If you want to get the best texture for the couscous, a couscoussier (a special two-tiered steamer) is the traditional method for steaming couscous. It allows the grains to stay light and fluffy.
  • If you don’t have a couscoussier, you can use a regular steamer basket or even a fine-mesh strainer over a pot of boiling water.
  • Author: Rihana Walker
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: lunch
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1 plate
  • Calories: 940
  • Sugar: 10g
  • Sodium: 550mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 130g
  • Fiber: 19g
  • Protein: 49g
  • Cholesterol: 85mg

Keywords: Moroccan Couscous with Seven Vegetables