Moroccan Couscous with Seven Vegetables

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Step into the vibrant world of Moroccan cuisine with a dish that embodies the rich flavors and traditions of this North African country: Moroccan Couscous with Seven Vegetables. This dish, a staple in Moroccan households, is a perfect blend of fluffy steamed couscous and a medley of vegetables simmered in a fragrant broth.

In this recipe, I use my salt-free Moroccan spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Moroccan seasoning on the market.

This post is all about Moroccan Couscous with Seven Vegetables!

History and Cultural Significance

Couscous is more than just a dish in Morocco; it’s a symbol of hospitality and family. Traditionally served during Friday gatherings and special occasions, couscous is a dish that brings people together. The use of seven vegetables is symbolic, representing blessings and abundance. Each vegetable adds its unique flavor and texture, making this dish a feast for both the palate and the eyes.

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Ingredient Breakdown

To make Moroccan Couscous with Seven Vegetables, you will need:

Couscous:

• 2 cups couscous
• 1 tablespoon olive oil
• 1 teaspoon salt

Vegetables:

• 2 carrots, peeled and cut into sticks
• 2 zucchinis, cut into sticks
• 1 large turnip, peeled and cut into chunks
• 1 small pumpkin or squash, peeled and cubed
• 2 potatoes, peeled and quartered
• 1 cup green beans, trimmed
• 1 large onion, chopped

Broth:

• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1.5 tablespoons of my Moroccan seasoning
• Salt and pepper to taste
• 1 can chickpeas, drained and rinsed
• Fresh cilantro, chopped (for garnish)

Essential Equipment

To achieve the authentic texture of Moroccan couscous, a couscoussière is ideal. This traditional steamer consists of two parts: a pot for the broth and a steamer for the couscous. If you don’t have a couscoussière, a regular steamer or even a metal colander placed over a pot can work. Additionally, you’ll need a large pot for the vegetables, sharp knives, and wooden spoons.

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Step-by-Step Cooking Instructions

Preparing the Couscous

1. Place the couscous in a large bowl, drizzle with olive oil, and sprinkle with salt.
2. Add 1 cup of warm water, stir, and let it sit for 10 minutes to absorb the water.
3. Transfer the couscous to the top part of the couscoussière or a steamer, and steam for 15-20 minutes until light and fluffy.

Gelatinization: When couscous is steamed, the starch granules absorb water and swell, creating a light and fluffy texture. The heat causes the proteins in the couscous to denature and set, resulting in the perfect grain.

Cooking the Vegetables

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
2. Add the spices and stir for a minute.
3. Pour in the broth and bring to a boil. Add the carrots, turnip, and potatoes. Cook for 10 minutes.
4. Add the zucchini, pumpkin, and green beans. Cook for another 15-20 minutes until all vegetables are tender.
5. Stir in the chickpeas and let them heat through.

Spice Interaction: The spices in the broth not only flavor the vegetables but also infuse the couscous through the steam. Each spice has volatile compounds that release aroma and flavor, transforming simple ingredients into a complex and aromatic dish.

Assembling the Dish

1. Fluff the steamed couscous with a fork and place it in a large serving dish.
2. Arrange the vegetables on top of the couscous.
3. Pour some of the broth over the couscous and vegetables to moisten.
4. Garnish with chopped fresh cilantro.

Tips for Perfect Couscous

• Achieving Fluffiness: Ensure that the couscous is properly hydrated before steaming. Fluff with a fork to break up clumps.
• Balancing Flavors: Adjust the spices to your taste. The balance of spices is key to achieving the authentic Moroccan flavor. Luckily, we have already done that for you in our Moroccan spice blend!
• Even Cooking: Cut vegetables into similar-sized pieces to ensure they cook evenly.

Common Mistakes to Avoid

• Skipping the Rinse: Not rinsing couscous can lead to a sticky texture.
• Incorrect Water-to-Grain Ratio: Too much or too little water can affect the final texture.
• Overcooking Vegetables: This can result in mushy vegetables that lose their distinct textures.

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Serving Suggestions

Serve Moroccan Couscous with Seven Vegetables with traditional accompaniments like harissa (a spicy chili paste) and preserved lemons. Pair with mint tea for a complete Moroccan experience. For an authentic presentation, serve the dish on a large communal platter.

Storage and Reheating

Store leftover couscous and vegetables separately in airtight containers in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and microwave or gently heat on the stove. For longer storage, freeze portions of couscous and vegetables. Thaw in the refrigerator before reheating.

Moroccan Couscous with Seven Vegetables is a celebration of flavors and textures, embodying the warmth and hospitality of Moroccan cuisine. Try making this dish at home and experience the magic of perfectly steamed couscous combined with a rich, vegetable-laden broth.

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This post was all about Moroccan Couscous with Vegetables!

Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!

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