📝 About This Recipe
This iconic Sephardic dish is a masterclass in balance, traditionally served on Shabbat or festive occasions to symbolize abundance and blessing. The 'seven vegetables' represent a complete cycle of nature, simmered in a golden, saffron-infused broth that permeates every grain of fluffy semolina. It is a hearty, aromatic, and deeply soul-warming meal that captures the vibrant culinary heritage of Morocco and Algeria.
🥗 Ingredients
The Broth Base
- 3 tablespoons Olive oil (extra virgin)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1.5 cups Chickpeas (cooked or canned, rinsed and drained)
The Seven Vegetables
- 3 pieces Carrots (peeled and cut into 2-inch chunks)
- 2 medium Turnips (peeled and quartered)
- 2 medium Zucchini (cut into thick rounds)
- 2 cups Butternut squash or Pumpkin (peeled and cut into large cubes)
- 1/4 head Cabbage (cut into 2 large wedges)
- 1 large Sweet potato (peeled and cut into chunks)
- 2 medium Fresh tomatoes (grated or finely chopped)
Spices and Aromatics
- 1 teaspoon Turmeric
- 1 teaspoon Ground ginger
- 1/2 teaspoon Saffron threads (crushed)
- 1 piece Cinnamon stick
- 1 bunch Fresh cilantro and parsley (tied together with kitchen twine)
- 8 cups Vegetable broth or water
The Grains
- 500 grams Dry Couscous (medium grain preferred)
- to taste Kosher salt
👨🍳 Instructions
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1
In a large heavy-bottomed pot or the bottom of a couscoussier, heat the olive oil over medium heat.
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2
Add the diced onions and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
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3
Stir in the turmeric, ginger, and crushed saffron. Let the spices toast in the oil for 30 seconds to release their essential oils.
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4
Add the grated tomatoes and cook for 3 minutes until they break down into a thick paste.
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5
Pour in the vegetable broth (or water) and add the cinnamon stick and the tied herb bundle. Bring the liquid to a rolling boil.
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6
Add the 'hard' vegetables first: carrots, turnips, and cabbage. Reduce heat to a simmer, cover, and cook for 20 minutes.
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7
Add the sweet potato, butternut squash, and chickpeas. These require less time and will maintain their shape better if added later.
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8
Prepare the couscous according to package instructions, or traditionally by steaming it over the simmering broth in a couscoussier for the most authentic flavor.
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9
Ten minutes before the stew is finished, add the zucchini rounds. They cook very quickly and you want them tender but not mushy.
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10
Taste the broth. Season generously with kosher salt and black pepper. The broth should be savory and highly aromatic.
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11
Once all vegetables are fork-tender, remove the herb bundle and the cinnamon stick.
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12
Fluff the prepared couscous with a fork, incorporating a tablespoon of olive oil or butter to separate the grains.
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13
To serve, mound the couscous on a large communal platter. Create a well in the center and arrange the vegetables artfully on top and around the sides.
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14
Ladle several spoonfuls of the golden broth over the entire dish, serving the remaining broth in a bowl on the side.
💡 Chef's Tips
Always cut your vegetables into large, uniform chunks so they don't disintegrate during the long simmer. For an authentic touch, add a teaspoon of 'Ras el Hanout' spice blend for deeper complexity. If the broth tastes too thin, remove a few pieces of cooked squash, mash them, and stir them back into the liquid to thicken it. To keep the couscous extra fluffy, never stir it with a spoon; always use a fork or your fingers (once cooled) to rake through the grains.
🍽️ Serving Suggestions
Serve with a side of spicy Harissa paste for those who enjoy a kick of heat. Pair with a chilled glass of dry Rosé or a traditional mint tea. Top with 'Tfaya' (caramelized onions and raisins) for a sweet and savory contrast. Serve alongside a fresh Israeli salad of cucumbers and tomatoes to provide a crisp texture.