Recipe: Couscous with Seven Vegetables

Name: Couscous with Seven Vegetables
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 14 oz (400 g) lamb shoulder cut into large chunks; 17.75 oz (500 g) lamb neck cut into 6 thin slices; 4 medium turnips, peeled and quartered; 4 sandy carrots, peeled and cut into thirds; 2 zucchini cut into 6 large pieces; 7 oz (200 g) pumpkin flesh; 2 large onions cut into large chunks; 2 tomatoes without stem and cut into large quarters (or whole canned peeled tomatoes); 1/2 green cabbage cut into 6 pieces; 1 celery stalk; 1 bunch cilantro; 1 bunch flat parsley; 3.5 oz (100 g) chickpeas soaked overnight, water changed twice; 1 teaspoon ground ginger; A few saffron threads; Salt and freshly ground pepper; 2.8 oz (80 g) butter (smen); 14 oz (400 g) semolina

By chef patrick Asfaux 4.9/5 (40 reviews) · 🍳 15 made it

Prep 20 min

Cook 100 min

Total 2h

Servings 6 serv.

Couscous is directly linked to Berber civilization. Its traces can already be found in the remains of the Kingdom of Massinissa in the second century before our era. It was the Romans who gave the name Similia to the grain of this dish. It was transformed into Smida in Arabic and Semole in French. In Italian, this word became Semola, then returned to France as the word we know today: semoule. The powerful Almoravid Berber warriors then crossed the Strait of Gibraltar to found the Kingdom of Andalusia (al-Andaluz). They remained there for nearly 60 years before being replaced by another colony: the Almohades. From all these adventures was born the Cadi of Granada, which became the Asida in Andalusia and the Kuskus, whose recipe was close to that served in our time. Couscous developed in North Africa following the routes of Islamization. Yet this same dish is the quintessential dish of peace because it is the common denominator of Jewish immigrants from North Africa and Muslims of the Maghreb. This magnificent dish, couscous, accompanies the celebrations of these two religious traditions. Rarely has a dish demonstrated to us, if needed, with such clarity the possibility of living together. Here then is a magnificent recipe from Fatéma Hal, my lifelong friend, which I barely altered because this dish is so magnificent.

Ingredients for 6 servings

Adjust for

servings

14 oz (400 g) lamb shoulder cut into large chunks
17.75 oz (500 g) lamb neck cut into 6 thin slices
4 medium turnips, peeled and quartered
4 sandy carrots, peeled and cut into thirds
2 zucchini cut into 6 large pieces
7 oz (200 g) pumpkin flesh
2 large onions cut into large chunks
2 tomatoes without stem and cut into large quarters (or whole canned peeled tomatoes)
1/2 green cabbage cut into 6 pieces
1 celery stalk
1 bunch cilantro
1 bunch flat parsley
3.5 oz (100 g) chickpeas soaked overnight, water changed twice
1 teaspoon ground ginger
A few saffron threads
Salt and freshly ground pepper
2.8 oz (80 g) butter (smen)
14 oz (400 g) semolina

Step-by-step directions

1 Take a large earthenware or porcelain dish, pour in the semolina, moisten with a little water while breaking it up (swelling).

2 In the bottom of the couscousière, pour 1.6 qt (1.5 liters) of water then add the chickpeas, meats, spices, the cleaned bunches of cilantro and parsley, half of the chopped onions. Season with salt and pepper, then cook at a gentle boil for 30 minutes.

3 As soon as this broth boils, place the top of the couscousière filled with semolina on the bottom. When steam passes through the semolina, quickly remove the top and pour the semolina into the same dish as before. Salt with fine salt and with a little water, continue stirring and breaking up the semolina, then pour it back into the top of the couscousière and continue cooking.

4 Now add to your broth the tomato quarters (or canned tomatoes), the remaining onions and the other vegetables except the peeled pumpkin pieces, which you will only add 15 minutes before the end of cooking your vegetables.

5 When your broth comes to a boil again and steam passes through the semolina once more, remove it from heat then pour it into a large dish and mix with 2.8 oz (80 g) of butter (smen) while lifting to aerate the semolina, then cover with parchment paper to preserve its heat.

6 Cooking is complete when you can easily insert a knife point into the flesh of the turnips.

Plating the couscous with 7 vegetables : In a large shallow bowl, arrange the semolina then in the center, harmoniously place your vegetables and meat pieces. Pour hot broth over it. You can serve it with small green peppers.

Chef Patrick's Comment

I would like to thank the wise neighbor of our family restaurant here. Now the family line has settled at 60 rue de Charonne in the 11th arrondissement of Paris under the sign « Le Mansour ».

In the meantime, Fatéma, a woman blessed with extraordinary talent, through her many published works, has been able to reintroduce to our knowledge different couscous dishes from all regions of the Maghreb.

And so they will transport you into her universe of the thousand and one nights.

Frequently asked questions

How do I keep the semolina from clumping during cooking?

Use a fork to lift and separate the grains, adding water sparingly. After the first steam pass, remove the semolina from the couscousier, fluff it again with a fork while stirring gently, then return it. Each grain must stay distinct.

Does a clay couscousier really make a difference versus metal?

Clay holds heat more evenly and gently, preventing hot spots. Metal heats too fast locally. For this recipe, clay distributes steam more uniformly. Metal works if needed, but keep the heat low and steady.

Can I prepare this couscous the day before and reheat it?

Yes. Store the semolina and broth separately, covered in the fridge. Next day, place semolina over simmering broth for 10 minutes to rehydrate. The vegetables and meat reheat perfectly without drying out.