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Seven Vegetable Couscous

Seven Vegetable Couscous

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 Tbsp Couscous spices, ground
  • Salt, to taste
  • 6 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)


  1. 1

    Put the chicken and chopped onion in a large pot with the ground spices, salt, and butter. Add 8 cups of water.

  2. 2

    Bring to a boil and cover.

  3. 3

    Reduce heat and simmer for 30 minutes, covered.

  4. 4

    Add the remaining onions, eggplants, carrots, and turnips. Cook for 20 minutes more.

  5. 5

    Add the squash, tomatoes, cauliflower, gourganes or chickpeas, and the merguez. Chop the cilantro and add to the pot.

  6. 6

    Mix the Ras-el-hanout with a half cup cooking liquid. Pour into the pot and let cook for 5 minutes more.

  7. 7

    Serve on a bed of couscous.