📝 About This Recipe
This iconic Moroccan masterpiece, traditionally known as 'Couscous aux Sept Légumes' when served over grains, is a celebration of abundance and slow-cooked harmony. Earthy root vegetables, sweet pumpkin, and tender zucchini simmer in a golden broth infused with ginger, turmeric, and precious saffron. It is a soul-warming vegetarian feast that captures the aromatic essence of a Marrakech spice market in a single clay pot.
🥗 Ingredients
Aromatics and Base
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 small bunch Fresh cilantro and parsley (tied together with kitchen twine)
The Seven Vegetables
- 3 medium Carrots (peeled and halved lengthwise)
- 2 medium Zucchini (cut into thick batons)
- 1 large Sweet potato (peeled and cut into large chunks)
- 2 cups Butternut squash or Pumpkin (cut into 2-inch cubes)
- 2 small Turnip (peeled and quartered)
- 1/4 head Cabbage (cut into a single thick wedge)
- 1.5 cups Cooked Chickpeas (rinsed and drained)
Spices and Liquid
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1 piece Cinnamon stick
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 3 cups Vegetable broth (low sodium)
- to taste Salt and Black pepper
👨🍳 Instructions
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1
In a large tagine or a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced onions and a pinch of salt, sautéing for 8-10 minutes until soft and translucent.
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2
Stir in the minced garlic, ground ginger, and turmeric. Toast the spices for 1 minute until fragrant, being careful not to burn the garlic.
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3
Add the carrots, turnips, and the cabbage wedge to the pot. These 'hard' vegetables take the longest to cook and will form the base layer.
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4
Pour in the vegetable broth, the saffron water (including the threads), and add the cinnamon stick. The liquid should partially submerge the vegetables.
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5
Place the tied bundle of parsley and cilantro on top. Bring the liquid to a gentle simmer, then cover with the tagine lid or a tight-fitting pot lid.
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6
Reduce heat to low and simmer for 20 minutes. This allows the root vegetables to begin softening.
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7
Carefully arrange the sweet potato and pumpkin/squash chunks in the pot. If using a traditional tagine, arrange them in a conical shape for a beautiful presentation.
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8
Add the zucchini batons and the cooked chickpeas. Season the top layer with a bit more salt and pepper.
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9
Cover again and continue to simmer for another 25-30 minutes. Check occasionally; the vegetables should be fork-tender but not disintegrating.
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10
Once the vegetables are cooked, remove the herb bundle and the cinnamon stick. Taste the broth and adjust the seasoning if necessary.
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11
If the sauce is too thin, remove the lid and increase the heat for 5 minutes to reduce it slightly into a silky glaze.
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12
Serve the tagine directly from the vessel, ensuring every guest gets a variety of all seven vegetables and a generous ladle of the golden broth.
💡 Chef's Tips
Always cut your vegetables into large, uniform pieces so they don't turn into mush during the long simmer. For an authentic depth of flavor, add a teaspoon of 'Smen' (Moroccan fermented butter) at the very end of cooking. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat perfectly. Don't stir the vegetables once they are layered; the steam does the work and keeps the delicate shapes intact. Use the freshest spices possible; if your turmeric or ginger has been in the pantry for years, the dish will lack its signature vibrance.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed couscous to soak up the aromatic broth. Offer a side of Harissa paste for those who prefer a spicy kick to their meal. Pair with a fresh Moroccan tomato and cucumber salad for a cooling contrast. Serve with warm crusty bread or Khobz for dipping into the sauce. Finish the meal with a traditional pot of hot Moroccan Mint Tea.