Recipe: Couscous with seven vegetables

Name: Couscous aux sept légumes
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 portions

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (40 reviews) Other dishes

Prep 20 min

Cook 100 min

Total 2h

Servings 6 serv.

Ingredients for 6 servings

Couscous is directly linked to Berber civilization.
Its trace 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 transformed into Smida in Arabic and Semole in French language, in Italian this word transformed into Semola, then back to France for the word as we know it today: semolina.
The powerful Almoravid Berber warriors crossed the Strait of Gibraltar to found the kingdom of Andalusia (al-andaluz).
They remained there for nearly 60 years then were 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 nowadays.
Couscous developed in North Africa following the routes of Islamization.
Yet this same dish is the dish of peace par excellence because it is the common denominator of Jewish immigrants from North Africa and Muslims of the Maghreb.
This magnificent couscous dish accompanies the celebrations of these two religious traditions. rarely has a dish shown us, if need be, with such evidence the possibility of living together...
Here then is a magnificent recipe from Fatéma Hal my lifelong friend whom I have barely touched because this dish is so magnificent

Step-by-step directions

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

2- In the bottom of the couscousiere, pour 1.5 liters of water then pour the chickpeas, the meats, the spices, the washed bunches of coriander and parsley, half of the chopped onions, salt and pepper then cook at a gentle boil for 30 minutes.

3- As soon as this broth boils, put the top of the couscousiere filled with semolina on the bottom, when the steam passes through the semolina, promptly remove the top and pour the semolina into the same dish as before, salt with fine salt, and with the help of a little water continue stirring while breaking up the semolina, then pour it back
into the top of the couscousiere and continue the cooking.

4- Then add to your broth, the quarters of tomatoes (or tomatoes in jars), the rest of the onions and the other vegetables except the peeled quarters of pumpkin which you will only add 15 minutes before the end of cooking your vegetables.

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

6- The cooking will be finished when you can push a knife point into the flesh of the turnips.
Presentation of couscous with 7 vegetables:
In a large hollow dish arrange the

Maghreb Souris d'agneau Ramadan Fetes et celebrations