Couscous With Seven Vegetables

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Democracy Dies successful Darkness

Nazha Kasraoui learned to marque her country's nationalist crockery -- which, contempt its name, is made with immoderate fig of vegetables -- portion increasing up successful Rabat. There are faster ways to marque couscous, but Kasraoui prefers the age-old, multi-step method for superior results. She allows for 10 servings, but there's plentifulness near over.

Adapted from Nazha Kasraoui, a navigator for the Moroccan Embassy.

Ingredients

measuring cup

Servings: 10-15

3 tablespoons to 4 tablespoons extra-virgin olive oil
3 pounds to 3 1/2 pounds boneless lamb shoulder, chopped into 10 pieces
1 lb onion, chopped successful mean slices
1 spoon crushed ginger
Pinch saffron
Salt
Freshly crushed achromatic pepper
1 lb peeled and seeded mean tomatoes, each chopped into 4 to 6 pieces, depending connected size
11 1/2 cups water
1/2 lb chickpeas, soaked the time earlier and drained (may substitute 1 15-ounce tin of chckpeas, drained)
1 caput cabbage, quartered
1 lb carrots, peeled and halved lengthwise and crosswise
1 lb tiny turnips, peeled and halved
1 tiny (16 ounces) pumpkin, peeled, seeded and chopped into ample chunks (may substitute butternut oregon acorn squash)
1 lb zucchini, halved lengthwise and crosswise
1 clump cilantro, tied with room string
2 packages (70 ounces) medium-grain couscous
2 tablespoons maize oil
2 1/3 sticks (5 ounces) unsalted butter, chopped successful tiny pieces

Nutritional Facts

Per serving (based connected 15)

Calories
917
Fat
31 g
Saturated Fat
14 g
Carbohydrates
123 g
Sodium
220 mg
Cholesterol
81 mg
Protein
36 g
Fiber
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Nazha Kasraoui, a navigator for the Moroccan Embassy.

Tested by Alice Hreiz.

Published March 11, 2026