Couscous aux sept légumes

Moroccan couscous with seven vegetables combines steamed couscous with vegetables cooked in a seasoned broth, often with lamb, beef or chicken. Onion, carrot, pumpkin, courgette, turnip, cabbage and chickpeas are common components. The number in the name is flexible: seasonal additions and household preferences can produce more or fewer vegetables.^[1]

In Christine Benlafquih’s Casablanca-style preparation, the stew cooks in the lower part of a couscoussier while the couscous steams above it. The grains are moistened and separated between steaming stages. Meat and vegetables are arranged over the finished couscous, with broth poured over or served alongside. A caramelised onion-and-raisin topping, tfaya, is optional. Families may share the dish at Friday lunch.^[1]