Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs retain flavor.

Peel the carrots, trim both ends, cut in half, and slice each half lengthwise. Cut along the edges of the carrot core and remove it.

Peel the sweet potatoes and cut into quarters.

Peel the turnip and cut into quarters.

Trim both ends of the zucchini, cut it in half, then slice each half lengthwise.

Cut the cabbage into quarters, trim the hard end, and remove outer leaves.

Remove the pumpkin seeds and cut into chunks.

Slice the tomato in half and grate using the large holes of the grater, discarding the skin.

Peel and chop the onion.

Combine beef, olive oil, saffron, turmeric, ground ginger, pepper, and salt in the bottom of the couscous pot.

Add chopped onion and mix, browning the meat for a few minutes.

Add grated tomato and fresh herbs, then cover the meat with water.

Drain the soaked chickpeas and add them to the pot, covering and cooking the meat for around 20 minutes.

Place couscous in a large plate, add cold water, and work the couscous to coat it with water.

Transfer the couscous to the couscous top and seal both pots with cheesecloth or foil.

Steam the couscous for 15 minutes, then fluff with a fork and add vegetable oil and salt.

Add a little water and continue fluffing until the couscous grains are plump.

Cook root vegetables (carrots, sweet potatoes, and turnips) with the meat, adding boiling water to cover.

Steam the couscous again for 15 minutes.

Check the root vegetables and remove them when ready, then add zucchini, pumpkin, and cabbage to the pot.

Steam the couscous one last time for 15 minutes or until done.

Fluff the couscous with butter or Moroccan Smen after cooking.

Check the meat and vegetables, adjusting seasoning as needed.

Plate the couscous in a dome shape, pouring some broth over it, placing meat in the center, and arranging vegetables around.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens