7 Vegetable Couscous

Every fall, I start back school looking forward to my favorite semester.  The promise of cooler days, seasonal foods like pumpkins and squash, and the beginning of my favorite months always make me smile.  The time between late summer and early fall really is the best, but since moving to southern Louisiana, I’ve had to adapt this list with the addition of some seasonally bizarre conditions: hurricanes.

Hurricane Isaac swept through the Gulf Coast region early last Tuesday through Friday.  Although Wednesday was certainly the worst for my local Baton Rouge-ers, I spent most of last week hot, sweaty, and just a little bit wet after having to venture outside for debris cleaning and chores.

Yet I love the concept of a hurricane: no school, lots of drinking, cooking foods in creative ways, and lazy days with little else to do than watch the storm or catch up on reading.  But, the reality of a hurricane is complicated.  It means dealing with massive power outages–yes, no blogging–and trying to stay sane when your house is over 90+ degrees at night.  And, if you’re me, when the power comes back on, you get to cooking immediately only to realize how unbelievably spoiled you are to be an American with a food blog, a pretty decent camera, and more than one set of knives.

For those of us who know they take things for granted, here’s a little recipe to appreciate the little things.  Easy, rustic, and super filling, this Seven Vegetable Couscous incorporates healthy fall vegetables in a simple broth made even more comforting by a fluffy bed of couscous.  Moroccan in nature, this dish is a staple in the African country and served with helpings of lamb or chicken.  Plus, I have it on good authority that this particular version tastes better than the tourist-y street versions you can get in the country (many thanks Jonathan Waknine).

So eat up and find some comfort after a long week of hurricanes, and let’s get back to our favorite season.

Seven Vegetable Couscous

This take on Seven Vegetable Couscous is adapted from  Food and Wine Magazine (here).  Although I skipped the eggplant and cabbage components suggested in the original, my seven vegetables–carrots, onions, turnips, butternut squash, zucchini, and chickpeas–make for  a hearty and delicious take on a Moroccan favorite.  Try this variation below, or add in eggplant and cabbage for an even more authentic taste.  In reference to serving: be sure to prepare this dish for a crowd or get ready to eat off it all week.  The results are enormous in quantity although the website says “6” servings.

Ingredients:

*1 stick (8 tablespoons) salted butter

*4 medium tomatoes, coarsely chopped

*2 pounds lamb shoulder or steak, cut into 1-inch cubes

*1 onion, finely chopped

*1 teaspoon cumin

*kosher salt and ground pepper, to taste

*1 tablespoon harissa or spicy chili paste

*10 3/4 cups water

*3 cups couscous

*2 tablespoons vegetable oil

*3 large carrots, peeled and quartered lengthwise with quarters halved

*1 large turnip, peeled and cut into 1/2-inch wedges

*1/2 butternut squash, peeled and cut into 1-inch cubes

*2 large zucchinis, quartered lengthwise

1.) In a large dutch oven, melt down butter over medium heat and add in next five ingredients.  Stir in 1 tablespoon of harissa (or chili paste) and cook until onions are soft (10 minutes).  Cover pot and gently simmer on low until lamb is tender–about 35 minutes.

2.) In a large bowl, add couscous and vegetable oil.  Use a fork to toss couscous and stir in six cups of water.  Drain couscous through a fine mesh sieve and return to bowl fluffing with your hands.  Cover and save for later.

3.) Add carrots, turnips, and squash to pot mixing to combine.  Using a large steamer, place over pot and increase heat to medium.  Spread couscous over steamer and steam for five minutes.  Toss with hands and mound slightly.  Steam for 20 more minutes.

*Chef’s Note: according to Jonathan (who knows a thing about couscous given his Moroccan heritage and family recipes), it’s essential to “give the couscous some love.”  You can accomplish this task by frequently tossing the grain with your hands as it steams.  Doing so provides a delicate, ever-so-soft quality to the grain so that it’s not heavy or bogged down in humid clusters.

Pictured: Fluffing couscous as it cooks adds an airy – delicate quality to the pasta grain.

4.) Remove couscous and basket from above pot and transfer to a large bowl.  Sprinkle with 1 teaspoon kosher salt and 3/4 cup water.  Fluff once again with a wooden spoon or fork and allow the grain to cool for 10 minutes.

5.) Add zucchini and chickpeas to pot and simmer over medium-low heat.  Return steaming basket to cover pot and sprinkle couscous into the basket.  Continue to steam couscous for an additional 15 minutes fluffing occasionally.

6.) Transfer couscous to a large shallow serving platter and form a well in the center.  Ladle seven vegetable mixture into center and serve with harissa.  Makes 6-8 servings.

–Helana Brigman

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