Couscous with Seven Vegetables

It is good luck to have seven vegetables in any Moroccan dish.


  • 3 cups chicken stock

  • ½ teaspoon ground cumin

  • 1/4 teaspoon paprika

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon cinnamon

  • 1/2 teaspoon turmeric

  • 1/2 cup chopped red onion

  • 1/4 cup carrots, diced

  • ½ cup white turnip diced

  • ½ cup diced red pepper

  • ½ cup diced zucchini

  • 2 cups coucous

  • 1/2 cup peas, fresh or frozen

  • Salt to taste

  • 3 tablespoons chopped fresh coriander


Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 10 minutes.

Add onions and carrots, turnips, red pepper and zucchini and simmer 10 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover, fluff with a fork, season with salt and sprinkle with coriander. Serves 6.