Moroccan Couscous with Meat and Seven Vegetables

Ingredients

• 1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken
• 1 large onion, coarsely chopped
• 3 medium tomatoes, peeled and coarsely chopped
• 1/4 cup vegetable oil
• 1 1/2 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground ginger
• 1/4 teaspoon ground turmeric, or 1/4 teaspoon Moroccan yellow colorant
• 2 1/2 liters (about 2 1/2 quarts) water
• 1 handful fresh parsley and cilantro sprigs, tied into a bouquet
• 1/4 cup dry chickpeas, soaked overnight

Preparation

1. 1Steps to Make It
2. 2Gather the ingredients.
3. 3Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
4. 4Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
5. 5Make the Meat
6. 6First Steaming of Couscous
7. 7While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
8. 8Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
9. 9Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
10. 10Pour the couscous back into the large bowl and break it apart.
11. 11When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
12. 12Second Steaming of Couscous
13. 13Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
14. 14Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
15. 15If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
16. 16Third Steaming of Couscous
17. 17Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
18. 18Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.