Couscous bil Khodra Sab'a

Couscous bil Khodra Sab'a — seven-vegetable couscous — is Morocco's most iconic Friday dish, served after midday prayers when extended families gather. The number seven carries spiritual significance in Moroccan culture, and while the specific vegetables vary by season and region, the underlying principle is generous, aromatic abundance: slow-simmered vegetables ladled over hand-rolled couscous grains, the whole assembly fragrant with ras el hanout and saffron.

Serves: 6

Ingredients

Broth

• 500g (1.1 lb) bone-in lamb shoulder, cut into chunks (or chickpeas for vegetarian)
• 1 large onion, grated
• 3 tbsp (45ml) olive oil
• 1 tsp (3g) ground ginger
• 1 tsp (3g) ras el hanout
• ½ tsp (1g) ground turmeric
• Pinch of saffron threads, soaked in 2 tbsp hot water
• Salt and black pepper
• 1.5 litres (6 cups) water

Vegetables

• 2 medium turnips (about 300g / 10.5 oz), quartered
• 3 medium carrots, halved lengthwise
• 2 medium courgettes, quartered
• 300g (10.5 oz) pumpkin or butternut squash, cut into large chunks
• 2 medium tomatoes, quartered
• 400g (14 oz) canned chickpeas, drained
• 100g (3.5 oz) raisins

Couscous

• 500g (1.1 lb / about 3 cups) medium couscous
• 2 tbsp (30ml) olive oil
• ½ tsp (2g) salt
• 480ml (2 cups) boiling water

Instructions

1. Brown lamb in olive oil in a large pot over medium-high heat, 3–4 minutes per side. Add grated onion and cook 5 minutes.
2. Stir in ginger, ras el hanout, turmeric, saffron water, salt, and pepper. Pour in water and bring to a boil. Reduce heat and simmer covered 45 minutes.
3. Add turnips and carrots to the broth. Simmer 15 minutes. Add courgettes, pumpkin, and tomatoes. Simmer a further 15–20 minutes until all vegetables are tender but intact.
4. Stir in chickpeas and raisins. Simmer 5 minutes. Taste and adjust seasoning.
5. Meanwhile, place couscous in a large bowl. Drizzle over olive oil and salt. Pour over boiling water, stir briefly, cover with a plate, and leave to steam 5 minutes. Fluff with a fork.
6. Mound couscous on a large serving platter. Arrange vegetables over the couscous and ladle broth generously over everything. Serve remaining broth in a bowl alongside.

Cook's Notes: Authentic preparation uses a couscoussier — a pot with a steamer basket — where the couscous steams over the simmering broth. The short-cut method above is reliable for everyday cooking. Add a teaspoon of harissa to the broth for heat.