Special cuisine around the world (P.26) - Moroccan Couscous with Seven Vegetables: Traditional dish of the Moroccan family meal


(WorldKings.org) This fundamental dish to Moroccan cuisine is cooked in large quantities and is commonly enjoyed on the national Moroccan holy day, Friday. Couscous is usually served in a communal dish and represents the opportunity to gather and share with family and friends.

Casablanca style Couscous with Seven Vegetables

Couscous with Seven Vegetables is also referred to as Couscous Bidaoui, in reference to the Arabic name for Casablanca, where this version of the dish originated.

Meat or chicken is stewed with a variety of vegetables in ample broth generously seasoned with ginger, pepper and turmeric. Ideally, the stewing is done in the base of a couscoussier while the couscous grains steam above.

In place of fresh meat or poultry, dried meats such as gueddid can be used. This is especially common in the days following Eid Al Adha, or at certain other times of the year, such as the Day of Ashura.

What Veggies Are in Couscous with Seven Vegetables?

Onions, carrots, pumpkin, zucchini, turnips, cabbage, and chickpeas are typically used in Moroccan couscous. But don’t be misled by the number seven in the dish’s name; more or fewer vegetables may end up in a particular cook’s version of couscous with seven vegetables.

According to mymoroccanfood.com and tasteofmaroc.com

Mihan (Collect and edit) (World Records Union - WorldKings.org)


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