Seven-Vegetable Couscous
Friday's family dish: steamed semolina crowned with seven vegetables.
- 2 h
- Medium
- 6 servings servings
Ingredients
- 1 kg medium couscous
- 750 g lamb or beef shoulder, in large pieces
- 2 onions, quartered
- 2 tomatoes, quartered
- 400 g carrots, halved lengthwise
- 3 turnips, quartered
- ¼ white cabbage, in wedges
- 3 courgettes, halved
- 500 g pumpkin, in large pieces
- 1 can chickpeas, drained
- 1 small bunch coriander and parsley, tied
- 1 tsp ground ginger
- 1 tsp black pepper
- ½ tsp ground turmeric
- A pinch of saffron
- 4 tbsp olive oil
- 3 tbsp butter
- Salt
Preparation
In the bottom of a couscoussier, cook the meat, onions, tomatoes, herbs, spices and olive oil for 10 minutes. Add about 3 litres of water and simmer for 45 minutes.
Meanwhile, moisten the couscous with a little salted water and oil, rubbing it between your palms to separate the grains. Steam it in the top basket for 15 minutes once the steam rises through.
Tip the couscous into a large dish, sprinkle with water and break up any lumps. Steam again for 15 minutes. Repeat a third time, then work in the butter.
Add the carrots, turnips and cabbage to the broth and cook for 20 minutes. Then add the courgettes, pumpkin and chickpeas and cook for 15 to 20 minutes more.
Mound the couscous on a large platter, make a well in the centre for the meat, arrange the vegetables on top and spoon over some broth. Serve the remaining broth on the side.
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