Moroccan · Main · 150 min
Couscous with Seven Vegetables
The Friday dish of the Maghreb: fluffy steamed semolina crowned with a saffron-and-ginger-scented broth of tender lamb (or chicken) and seven vegetables. Traditionally the couscous is steamed three times over the simmering stew so each grain stays light and separate — a ritual of patience that rewards you with the real thing.