Couscous with seven vegetables

Time 2 hours 50 minutes
Yields Serves 8
Couscous with seven vegetables

In a heavy stockpot, heat the butter with the oil over medium heat and saute the onions, stirring, for 5 minutes.


Add the chicken and the veal or lamb and cook, turning the meats, until they are opaque, about 5 minutes per side.


Add the water, tomatoes, ginger, cinnamon sticks, paprika, cayenne, saffron, the bag of parsley and cilantro, salt and pepper. Bring to a boil, skim off the foam, cover and simmer over low heat until the chicken is tender, 45 to 50 minutes. With a slotted spoon, remove the chicken to a bowl so it doesn’t overcook. Cover and keep warm.


Continue cooking the broth until the veal or lamb is tender, about 1 hour longer. (While the meat is cooking, start preparing the couscous.) Remove the meat.


Add the carrots, turnips and celery to the broth. Raise the heat until it comes to a simmer, then lower the heat and cook for 15 minutes.


Add the zucchini, squash and chickpeas; raise the heat again until the liquid returns to a simmer. Lower the heat and cook until the vegetables are tender but not mushy, about 20 minutes more. As vegetables are done, remove them to a bowl.


Return the chicken and meat to the pot until warmed through and adjust seasonings to taste. Discard the cheesecloth bag. (The broth and vegetables can be prepared a day ahead.)


If necessary, reheat the broth, meats and vegetables. Mound the steamed couscous on a large platter. Make a big well in the middle and pile some of the vegetables into it. Arrange the meat and chicken around the couscous and scatter chickpeas around it. Moisten with about 1 cup of the broth. If you like, mix 1 cup broth with 1 1/2 to 2 tablespoons harissa to serve on the side. Serve the rest of the vegetables and broth in a large, deep bowl, accompanied by the harissa.

From “The Greatest Dishes! Around the World in 80 Recipes” by Anya von Bremzen.

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