Moroccan Couscous with Seven Vegetables – A Traditional Friday Feast

Difficulty: Medium | Servings: 6–8 | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes

Introduction

Moroccan Couscous with Seven Vegetables (Couscous Bidaoui) is more than just a dish—it's a tradition. Served on Fridays and special occasions, this hearty and balanced meal features steamed couscous topped with a variety of vegetables, chickpeas, and tender meat, all cooked in a spiced broth. It’s a celebration of community, sharing, and Moroccan culinary heritage.

Ingredients

For the Broth and Meat:

1 kg (2.2 lbs) lamb, beef, or chicken (bone-in preferred)
2 onions, finely chopped
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon turmeric
½ teaspoon black pepper
1 small cinnamon stick (optional)
Salt to taste
2 large ripe tomatoes, peeled and grated
1 bunch of parsley and cilantro, tied together
1 cup canned or soaked chickpeas
Water to cover (approx. 2 liters)

For the Vegetables (traditional 7):

2 carrots, halved lengthwise
2 zucchini, halved
1 small eggplant, cut in quarters
2 turnips, peeled and quartered
1 small cabbage, cut into wedges
1 sweet potato or pumpkin wedge
2 potatoes, peeled and halved

For the Couscous:

500g (1.1 lbs) fine or medium Moroccan couscous
2 tablespoons olive oil
1 teaspoon salt
Water as needed for steaming

Instructions

1. Prepare the Broth and Meat

In the base of a couscoussier (or large pot), heat olive oil and sauté onions until soft.
Add meat and brown slightly on all sides.
Mix in spices: ginger, turmeric, pepper, and salt. Add grated tomatoes, herbs, and chickpeas.
Cover with water and bring to a boil, then reduce to simmer for 45 minutes (longer for beef/lamb).

2. Steam the Couscous

Place couscous in a large bowl. Add ½ cup water and mix with fingers to moisten and separate grains.
Transfer to the steamer top of the couscoussier. Steam for 15–20 minutes until steam rises through.
Return couscous to the bowl. Add olive oil and a little salt. Toss and break up clumps. Repeat steaming 2 more times (total 3 steamings), adding a bit of water each time.

3. Cook the Vegetables

After meat has simmered 45 minutes, add the hard vegetables first: carrots, turnips, potatoes.
Cook for 10 minutes, then add cabbage, zucchini, pumpkin, eggplant.
Simmer another 20–30 minutes until all vegetables are tender. Adjust salt if needed.

4. Assemble and Serve

Mound the couscous in a large serving dish. Make a well in the center and place meat inside.
Arrange vegetables decoratively around the couscous.
Spoon broth and chickpeas over the couscous. Serve extra broth on the side.
Optionally garnish with caramelized onions and raisins for sweetness (Tfaya).

Tips & Variations

Vegetarian version: Skip meat and use vegetable broth, add more legumes like lentils or beans.
For sweetness: Add cooked onions caramelized in cinnamon and raisins for traditional sweetness.
Extra flavor: Add a spoon of smen (fermented butter) to the couscous at the final step.