Seven-Vegetable Couscous

Ingredients

• •Couscous semolina
• •Lamb
• •Carrots
• •Turnips
• •Pumpkin
• •Zucchini
• •Cabbage
• •Chickpeas
• •Ras el hanout

Steps

1. 1Brown pieces of lamb or chicken in a large pot with olive oil, onions, and a blend of spices such as turmeric, ginger, and black pepper until fragrant.
2. 2Add water or broth to cover, along with hard root vegetables like carrots, turnips, and chunks of pumpkin, then simmer gently so the meat begins to tenderize while the broth deepens in flavor.
3. 3After the tougher vegetables have softened somewhat, add softer vegetables such as zucchini and cabbage wedges along with cooked or canned chickpeas, continuing to simmer until everything is tender but not falling apart.
4. 4Meanwhile, prepare the couscous by rubbing dry semolina grains with a little oil, then steaming it in a couscoussier or fine sieve set over the simmering stew so it absorbs the aromatic steam.
5. 5Fluff the steamed couscous with a fork between steamings, sprinkling with a little water each time to keep the grains light and separate rather than clumped.
6. 6Once the meat and vegetables are fully cooked, taste the broth and adjust the seasoning with salt and pepper.
7. 7Mound the fluffy couscous on a large communal platter, arrange the meat and vegetables on top, and ladle broth generously over everything.
8. 8Serve with extra broth and a spoonful of spiced tomato-onion tfaya or harissa on the side for those who want more heat.