Couscous aux Sept Légumes

What we know so far

This is the Friday couscous of Morocco, the one families sit down to after midday prayers: lamb, beef or a whole chicken stewed in the bottom of the couscoussier with onion, tomato, ginger, pepper, turmeric and a bouquet of parsley and coriander, while the couscous grain steams three times in the basket above, worked by hand with water and oil between steamings. The seven vegetables go in by cooking time: chickpeas, cabbage, turnip and carrot first, then pumpkin, courgette and sweet potato or bottle gourd. It is served as a mound of grain with the meat in a well in the centre, the vegetables around, broth poured over, and often tfaya, the sweet caramelised onion and raisin garnish, on top. Tunisia's couscous is red with tomato and harissa; the Moroccan one is golden and mild.

The draft was written from 3 published sources and holds 19 ingredients and 9 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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