MoroccoMoroccan seven-vegetable couscous
Arabic name كسكسي مغربي بسبع خضار
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Ingredients (16)
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Method
Cook the meat with the onions and spices (saffron, ginger, cinnamon) in the bottom of the couscoussier until tender.
Steam the semolina 3 times, rubbing it with the oil and butter between each steaming.
Add the seven vegetables to the broth one after another, according to their cooking time.
Serve the semolina topped with the vegetables and meat and moistened with broth, finished with smen.
