Moroccan · Main course
Seven-Vegetable Couscous (Couscous aux Sept Légumes)
Friday couscous is the centrepiece of the Moroccan week: hand-steamed semolina crowned with a rainbow of vegetables in a saffron-turmeric broth. The technique — steaming the grains three times over the simmering stew — is what makes the couscous light and separate rather than gluey.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 500 g coarse couscous
- 1 onion, quartered
- 2 carrots, 2 turnips, 1 small cabbage wedge
- 1 courgette, 1 wedge of pumpkin, 2 tomatoes
- 1 handful cooked chickpeas
- 1 tsp turmeric, 1 tsp ginger, pinch of saffron
- 1 cinnamon stick
- 3 tbsp olive oil and a knob of butter
- Small bunch coriander and parsley, tied
- Salt and pepper
Method
- 1
Season the grain
Moisten the couscous with salted water and a little oil, rubbing between your hands so every grain separates. Rest 10 minutes.
- 2
First steam
Steam the couscous uncovered over the simmering broth base (onion, spices, oil, herb bundle in water) for 15 minutes.
- 3
Rake and re-steam
Tip the grain into a wide bowl, sprinkle with cool water, rake with a fork to break lumps, and steam again for 15 minutes. Repeat a third time for fluffy grains.
- 4
Cook the vegetables
Add the hard vegetables to the broth first, then the softer ones in stages so nothing overcooks; add chickpeas near the end.
- 5
Assemble
Mound the couscous, dot with butter, arrange the vegetables on top and ladle over broth. Serve extra broth on the side.
Chef's tips
- Steam three times — it is the difference between light, separate couscous and a heavy clump.
- Add vegetables by density: carrots and turnips early, courgette and pumpkin late.
Frequently asked questions
Why steam couscous three times?
Each steam-and-rake cycle hydrates the semolina gradually and keeps the grains separate and airy. Boiling or a single steam makes couscous dense and sticky.