[ENG] 7-Veggie Moroccan Couscous: A Feast for the Senses | Flavors of Morocco

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Ingredients
For the sauce
1 whole chicken, chopped into breasts and thighs
2 large ripe tomatoes
2 medium yellow onions
1 1/2 teaspoons ground black pepper
2 teaspoons ground ginger
2 heaping teaspoons turmeric
1 heaping teaspoon salt
A small bouquet of parsley
Kitchen twine
3 tablespoons olive oil
1 tablespoon vegetable oil
60ml (1/4 cup) water
2L (8 cups) water

For the couscous
500g (1 lb) dry couscous (not instant)
1 heaping teaspoon salt (or to taste)
3 tablespoons olive oil
470ml (2 cups) water
1 teaspoon fermented butter
120ml (1/2 cup) water, for the second round of steaming
60ml (1/4 cup) water, for the 3rd round of steaming
1 teaspoon smen (Moroccan fermented butter), for serving

For the vegetables
2 medium turnips
2 small zucchinis
2 small eggplants
1/2 head of a small white cabbage
2 large carrots
500g (1lb) pumpkin, preferably sugar pumpkin
250g (1/2lb) fresh fava beans
1 tablespoon tomato paste

"Step 1: Preparing the sauce
1- Peel the the onions and tomatoes, then rinse them.
2- Roughly chop the tomatoes and onions.
3- Place the chicken, tomatoes and onions in the stockpot of a double boiler.
4- Season with black pepper, ginger, turmeric, and salt.
5- Tie the bouquet of parsley with kitchen twine, then place it in the pot.
6- Add olive oil, vegetable oil and the 60ml (1/4 cup) of waterwater.
7- Cover the pot with the steamer basket, and place it over medium heat. Cook for 10 minutes while occasionally stirring.
8- After 10 minutes, add the 2L (8 cups) of water, then cover the pot with the steamer basket, and cook again for 20 minutes

Step 2: Preparing the couscous
1- Place the semolina in a large bowl, then add salt and olive oil.
2- Fluff the semolina using your hands to evenly distribute the seasonings.
3- Add water, then set the couscous aside to rest for 15 minutes.

Step 3: Preparing vegetables
1- Peel the turnips, cut off both ends, then slice the turnips in half lengthwise.
2- Cut off both the ends of the zucchinis discard them. Cut the zucchini in half lengthwise.
3- Cut off the bottom end of the eggplants, remove any thorns from the stems, but make sure to keep the stem so the eggplants don't dissolve in the sauce.
4- Cut the cabbage into quarters making sure to keep the root intact so the leaves don't separate
5- Peel the carrots, cut off both ends and discard them. Cut the carrots into 4 pieces each.
6- Chop the pumpkin into 2 to 3 pieces. Remove the seeds, and peel it.
7- Peel the parsnips, cut off both ends, then slice the parsnips in half lengthwise.
8- Split the fava bean pods open and remove the fava beans. Discard the pods.
9- Wash all the vegetables, then set them aside.

Step 4: Cooking the vegetables (Root vegetables and cabbage)
1- Add the carrots, turnips, parsnips and cabbage first to the pot.
2- Cover the pot and cook with the steamer basket, then cook for 20 minutes.

Step 5: Cooking the couscous (Round 1 of steaming)
1- Fluff the semolina by hand to break apart any clumps.
2- Transfer the couscous to the steamer basket.
3- Place the steamer basket over the pot and allow it to steam for 15 minutes.
4- Transfer the couscous to a large plate. Add the water, then mix with a spoon to distribute the water evenly.
5- Set aside to rest for 10 minutes.

Step 6: Cooking the vegetables (zucchini, eggplants, and fava beans)
1- Add the zucchini, eggplants, fava beans, and tomato paste to the pot.
2- Mix to combine, then cook for 15 minutes

Step 7: Cooking the couscous (Round 2 of steaming)
1- Fluff the couscous with a spoon, then place back in the steamer basket.
2- Place the steamer basket on top of the pot, and let it steam for another 15 minutes.


Step 8: Cooking the couscous (Round 3 of steaming)
1- Transfer the couscous again to the large plate.
2- Add the water and mix to combine. Set aside to rest for 5 minutes.
3- Transfer the couscous to the steamer basket.
4- Place the steamer basket on top of the pot, and cook for another 15 minutes.

Step 9: Serving the couscous
1- Place the couscous in the serving plate.
2- Add the smen (fermented butter), then mix to combine.
3- Add the chicken in the middle of the dish.
4- Add the vegetables around the chicken.

00:00 INTRO
00:17 STEP 1 : Preparing the sauce
04:35 STEP 2 : Preparing the couscous
06:14 STEP 3 : Preparing the vegetables
20:24 STEP 4 : Serving the couscous