Traditional Moroccan couscous with seven vegetables

Traditional Moroccan couscous with seven vegetables
This recipe is the same one Moroccans from the region of Casablanca and the West are going to have on Fridays, it is very delicious and also very tasty, the wonderful thing is that you can omit the meat and it can become a healthy vegan couscous.
Here are the ingredients you will need:
Ingredients
  • 500 g. Of package couscous
  • Butter to taste
  • 500 g. Beef cubes
  • 4 carrots, cut into wedges (remove the middle part)
  • 1 turnip cut into quarters
  • 3 zucchini, halved
  • 2 tomatoes
  • 1 small squash cut into four pieces
  • 1 sweet potato cut in half, this is optional
  • 3 potatoes, halved
  • 1/2 a small cabbage
  • 2 onions
  • 5 tablespoons chopped parsley and coriander
  • A handful of cilantro and parsley (attach with cotton butcher’s twine)
  • Half a can of chickpeas (already pre-cooked)
  • 3 tablespoons of vegetable oil or olive oil
  • Salt to taste
  • 1 beef bouillon cube
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • A pinch of saffron
  • Warm water
Instructions
  1. Now for the preparation:
  2. In a couscoussier, pour the oil and add the broth, spices (salt, pepper, ginger, saffron) and an onion cut into small pieces
    Cut the tomatoes into small pieces and add to the couscoussier. Mix well and cook over high heat
  3. Add the meat and the chopped parsley and coriander and mix well
    When the onion is softened, fill half the couscoussier with warm water and cook
  4. After 45 minutes remove the meat and set aside
  5. Add the turnip and carrots inside the couscoussier.
  6. Also add the parsley and cilantro.
  7. Mix, Meanwhile, warm water. Place the couscous in a large slightly deep dish or large bowl
  8. Add salt, a little vegetable or olive oil.
  9. Using a fork, pour warm water over the couscous and fluff it.
  10. Add a little butter as well
  11. Place the couscous in the top of the couscoussier, the one that looks like a strainer.
  12. Place on top of the couscoussier so that the steam can cook the couscous
  13. Cook for about 25 minutes
  14. Then add warm water to the couscousiere
  15. Add an onion cut in half, a tomato cut in half, cabbage, and sweet potatoes inside your couscousiere
  16. Take 2 ladles of couscous sauce and pour into a small saucepan.
  17. Add the squash and cook over medium heat until tender
  18. Fill a small pan with a ladle of sauce and place the chickpeas so they soften on medium heat
  19. Remove the couscous and place in a large shallow dish. Fluff with a fork and add a little butter.
  20. Replace at the top of the couscousiere and cook for about 20 minutes
  21. Add the potatoes and zucchini and cook for about 20 minutes or until all vegetables are cooked
  22. Presentation: In a shallow dish, place the couscous.
  23. Place the meat in the center and the vegetables around it, alternating (carrots, potatoes, turnips, zucchini, etc.).
  24. Pour a little sauce over the couscous and add the chickpeas on top.

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