Photograph of the finished Couscous with seven vegetables

Middle East · Couscous bảy loại rau củ

Couscous with seven vegetables

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Couscous Couscous 11.3 oz
  • Photograph of Lamb Lamb 15.5 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Pumpkin Pumpkin 9.9 oz
  • Photograph of Chayote Chayote 7.1 oz
  • Photograph of Zucchini Zucchini 7.1 oz
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Chickpeas Chickpeas 4.2 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 0.4 oz
  • Photograph of Harissa chili sauce Harissa chili sauce 0.7 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Sauté the lamb with onions, tomatoes, and ras el hanout in a couscous steamer for 10 minutes.
  2. 2 Pour enough water to cover the meat, add the soaked chickpeas, and simmer for 45 minutes.
  3. 3 Moisten the couscous with salt water and olive oil, rub it to loosen it, then steam it over the meat for 20 minutes; repeat the rubbing and steaming process for another 20 minutes.
  4. 4 Add carrots, pumpkin, chayote, zucchini, and cabbage to the pot in order of longest cooking time, and cook for 30 minutes.
  5. 5 Arrange the couscous in a mound on a large plate, then top with vegetables and meat.
  6. 6 Pour hot broth over the dish and serve with diluted harissa chili sauce.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: cook lamb and chickpeas under high pressure for 15 minutes, then release pressure naturally for 10 minutes; couscous in step 3 and vegetables in step 4 should still be steamed, cooked with the lid open.

Start cooking