You can switch up the vegetables, but be sure to put in seven of whichever you chose- it will impart more flavour to the couscous and, according to Moroccans, bring luck to all those you share it with. You can easily replace the chicken with a veal shank or neck with the bone, or even lamb shoulder.
- 2 lb chicken, cut in pieces
- 1 medium onion, chopped
- 3 tsp Couscous spices, ground
- Salt, to taste
- Tbsp butter
- 2 medium onions, halved
- 2 small eggplants, halved
- 5 medium carrots, peeled
- 5 small turnips, halved
- ½ squash, skinned
- 4 medium tomatoes
- ½ cauliflower, in florets
- 2 cups fresh gourganes (or cooked chickpeas)
- ½ lb merguez (optional)
- 1 bunch cilantro
- ½ tsp Ras-el-hanout, ground (optional)
Put the chicken and chopped onion in a large pot with the ground spices, salt, and butter. Add 8 cups of water.
Bring to a boil and cover.
Reduce heat and simmer for 30 minutes, covered.
Add the remaining onions, eggplants, carrots, and turnips. Cook for 20 minutes more.
Add the squash, tomatoes, cauliflower, gourganes or chickpeas, and the merguez. Chop the cilantro and add to the pot.
Mix the Ras-el-hanout with a half cup cooking liquid. Pour into the pot and let cook for 5 minutes more.
Serve on a bed of couscous.