Moroccan Couscous aux Sept Légumes

Couscous with Seven (or More) Vegetables—A Vegetarian Dish

Couscous aux sept légumes is a traditional Moroccan dish that is often more attractive in the imagination than in the reality, which is all too frequently a rustic dish of lamb shanks with overcooked vegetables. Sara re-proposes it as an elegant, delicate vegetarian presentation that is completely about the vegetables and not the meat at all. She developed the recipe originally for vegetarian customers at her restaurant—and as a way to play with some of the beautiful spring vegetables to be found in New York’s Greenmarket. Make it with the aromatic vegetable broth here and whatever vegetables you find in season that are freshest and most beautiful. If you can’t find something on our list below, just substitute another seasonal addition.

Pulverizing the cauliflower and mixing it in with the couscous is a party trick stolen from a modernist chef whose food we would normally scorn as too technical, overly restaurant-ish, but in this case it seems like a fun way to incorporate the vegetable. You could probably do the same thing with green broccoli florets, but they wouldn’t be so disguised in the couscous.

Note that you will need a total of 8 cups of cooked vegetables to accompany the couscous, approximately 4 cups of leafy greens and 4 cups of assorted other vegetables. Try to include some colorful carrots and radishes in the latter group to make a handsome presentation.

SERVES 6 TO 8

½ medium head of cauliflower, broken into florets (about ½ pound cauliflower)

2 cups plain couscous

4 tablespoons extra-virgin olive oil

Bay leaf

1 teaspoon ground turmeric, or one 1-inch nob fresh peeled turmeric

One 2-inch cinnamon stick

5 cloves

4 cardamom pods

1 small dried red chili pepper

1 teaspoon sea salt, plus more to taste if needed

4 cups Vegetable Broth (here)

4 cups trimmed assorted vegetables, such as: whole snap peas; shucked fava beans; green beans cut into 2-inch lengths; scallions cut into 2-inch lengths; baby turnips, peeled; baby carrots, peeled; radishes; okra

4 pounds tender, leafy greens, such as spinach, chard, bok choy, baby kale, trimmed and coarsely chopped

1 teaspoon finely minced cilantro, plus 12 sprigs for garnish

¼ to ½ teaspoon vinegar

¼ cup harissa, or to taste

Put the cauliflower florets in the bowl of a food processor and pulverize, pulsing until the florets are reduced to a fine grain, about the size of the couscous grains. Set aside.

Combine the dry couscous and 2 tablespoons of the oil in a mixing bowl. Rub and knead the couscous grains until the oil has been fully incorporated. In a saucepan, combine 2 cups water with the bay leaf, turmeric, cinnamon, cloves, cardamom, chili, and salt, and bring to a boil. Strain the spiced water over the couscous, give it a quick stir, and cover immediately with plastic wrap. Set aside to steam for 10 minutes. Then fluff the couscous with a fork and stir in the remaining 2 tablespoons oil and the pulverized cauliflower. Cover again and set aside.

Set the oven on 375ºF.

Bring the vegetable broth to a simmer in a large saucepan and cook the vegetables one at a time as long as needed to just tenderize. If using radishes, set aside 3 or 4 to shave over the top of the couscous as a final garnish. Different vegetables will take different amounts of time, with roots taking longer than vegetables such as peas, beans, and okra. As each vegetable finishes cooking, skim it out and reserve. Add the chopped leafy greens at the last, cooking them until they’re very tender, then strain from the stock and chop again until fine.

Mix the chopped greens into the couscous and cauliflower and set in the oven to reheat, uncovered, for 10 minutes.

Meanwhile, bring the vegetable stock back to a simmer and add back all the remaining vegetables except the reserved radishes. Simmer briefly, just long enough to warm them thoroughly. Taste the stock and add salt if necessary, along with the minced cilantro and a few drops of vinegar.

To serve, mound the couscous and greens in a large, warm serving bowl and arrange the vegetables all around. Spoon the broth over the vegetables and couscous. Shave the reserved radishes over the top, add a good dollop of harissa, and garnish with sprigs of cilantro.

Serve immediately.