Kasksou seb'khdari

aka Couscous aux Sept Légumes or couscous with seven vegetables. However traditionally it's made with lamb stock but it tastes delicious without the meat. 

Ingredients
serve 4
500 g fine couscous
300g chickpeas
1.5 liters water, boiled
2 tsp. ground ginger
2 tsp ground cumin
2 tbsp. salt
1/2 tsp. pepper
1 pinch saffron threads
1 cinnamon stick
1 bunch of parsley
400g onions
400g tomatoes, 
400g courgettes
300g turnips
300g carrots
300g pumpkin
300g green cabbage
1 celery stalk, chopped
50g smen (fremented butter) - alternatively just use regular butter or you could try blending some blue cheese into butter to mimic the flavour
4 tbsp. tablespoons oil

Method

The night before, soak the chickpeas. 

On the same day, put the couscous in a large bowl. Add two  tablespoons of olive oil and thoroughly mix with your hands to separate the couscous. Then moisten with half a glass of cold salted water to make them swell. Again mix well until the water appears to have been absorbed.

The next day bring water to a boil in a steamer. Place the couscous in top pan and steam for about 15-20 minutes. (It is mostly dependent on the couscous so check the packaging) 

Once cooked remove from the steamer and tip into a bowl. Separate the "grains" thoroughly with your hands, making sure there are no clumps of couscous stuck together. Moisten again with another half a cup of cold salted water mixing well to absorb the water.  Place back in the steamer and cook for a further 15-20 minutes.

Repeat the separation process and moisten with salted water. 

In another large pan heat up olive oil and add the celery and onions. Fry for about 5 minutes until softened. Add the cinnamon, saffron, ground ginger, ground cumin, salt & pepper and stir well.

Add 1.5 litres of just boiled water and bring to a simmer. Add the chickpeas.

Place the couscous on top of the simmering pan to cook again for a further 20 minutes, this time by the broth. 

Next, peel and chop all the vegetable into large chunky pieces/batons, then drop them into the broth. Top with a whole bunch of parsley. Add some water if needed to cover all the veg. 

Return to a simmer and replace the couscous on top.

After about 20 minutes check that the vegetables are well cooked. Continue to cook until they are soft.  Also check the seasoning of the broth. 

When ready to serve, remove the couscous and separate the "grains" (as before) and stir in the smen fremented butter. Pour into a serving dish forming a bit of a mound. Carefully lift the vegetables with a slotted spoon and arrange in the center of the dish as organised as possible.  Scatter the chickpeas and onion all over, and also ladle some of the  broth. 

Allow to stand for a few minutes before serving.