📝 About This Recipe
A cornerstone of Moroccan hospitality, this vibrant dish symbolizes abundance and community, traditionally served on Fridays. This authentic recipe features a symphony of seven distinct vegetables simmered in a golden, ginger-and-turmeric-infused broth alongside tender lamb. The magic lies in the 'Tfaya'—a sweet and savory garnish of caramelized onions and raisins—which balances the earthy, aromatic spices of the Maghreb.
🥗 Ingredients
The Meat and Broth Base
- 2 lbs Lamb shoulder or beef shank (cut into large chunks)
- 2 Yellow onion (grated or very finely chopped)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Ginger powder
- 1 tablespoon Turmeric powder
- 1/2 teaspoon Saffron threads (crushed)
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 1 large bouquet Cilantro and Parsley bundle (tied with kitchen string)
The Seven Vegetables
- 3 large Carrots (peeled and halved lengthwise)
- 2 medium Turnips (peeled and quartered)
- 3 medium Zucchini (ends trimmed, halved lengthwise)
- 1/2 lb Butternut squash or Pumpkin (cut into large chunks)
- 1/4 head Cabbage (cut into a large wedge)
- 1 cup Canned chickpeas (drained and rinsed)
- 1 large Sweet potato (peeled and cut into large chunks)
The Couscous
- 500 grams Dry couscous (medium grain preferred)
- 2 cups Water (for steaming process)
- 2 tablespoons Unsalted butter or Smen (Smen is fermented Moroccan butter)
- 1 teaspoon Salt
👨🍳 Instructions
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1
In the bottom of a 'Couscoussier' or a large heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the meat, grated onions, ginger, turmeric, saffron, salt, and pepper. Sear the meat for 5-8 minutes until browned.
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2
Pour in 2.5 liters of water and add the herb bundle. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes.
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3
While the meat simmers, prepare the couscous. Place dry grains in a large wide bowl (G قصعة). Sprinkle with a little water and a tablespoon of oil. Use your fingers to rub the grains, ensuring they are separated and not clumping.
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4
Add the carrots, turnips, and cabbage to the boiling broth. These take the longest to cook.
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5
Place the top part of the couscoussier (the steamer) over the pot. Ensure no steam escapes from the sides (you can use a damp cloth seal if necessary). Steam the couscous for 20 minutes once steam begins to rise through the grains.
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6
Remove the steamer basket. Transfer couscous back to the large bowl. Sprinkle with 1 cup of salted water, fluffing with a fork or whisk to break any lumps. Let it rest for 10 minutes to absorb the water.
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7
Add the sweet potatoes and chickpeas to the pot. Check the liquid level; the vegetables should be mostly submerged. Add more hot water if needed.
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8
Return the couscous to the steamer basket and place it back over the pot for a second steaming of 20 minutes.
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9
Add the zucchini and pumpkin/squash to the pot (these cook fastest). Taste the broth and adjust salt or pepper—it should be highly flavorful and golden.
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10
Perform the final steaming of the couscous for 15 minutes. The grains should be tender and swell significantly.
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11
Remove the couscous for the last time. Toss with the butter or Smen until melted and fragrant. This gives the couscous its signature silky texture.
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12
To serve, mound the couscous into a large conical shape on a platter. Create a well in the center and place the meat inside. Arrange the seven vegetables decoratively around the sides, and top with the chickpeas. Generously ladle the hot broth over everything until the couscous is well-moistened.
💡 Chef's Tips
Always use 'Smen' (fermented butter) if you can find it; it provides the authentic 'funky' and rich depth unique to Moroccan cuisine. Never use 'instant' couscous for this recipe; the triple-steaming process over the simmering broth is what infuses the grains with flavor. Cut your vegetables into large, uniform chunks so they don't disintegrate during the long simmering process. If the steam escapes from the joint between the pot and the steamer, wrap a long strip of damp kitchen towel around the seam to seal it.
🍽️ Serving Suggestions
Serve with a small bowl of the extra broth on the side for those who like their couscous extra moist. Pair with a cold glass of 'Lben' (traditional fermented buttermilk) to help digestion. Offer a side of Harissa paste mixed with a spoonful of broth for guests who enjoy a spicy kick. Finish the meal with a traditional Moroccan Mint Tea to cleanse the palate.