Friday Couscous

Name: Friday Couscous
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: moroccan
Ingredients: 2 tablespoons olive oil; 4 tablespoons unsalted butter; 1 large onion (about 8 ounces), diced; 1 large tomato (about 5 ounces), halved and grated on the large holes of a box grater or finely chopped, juices reserved; 1 1/4 teaspoons ground turmeric; 1 1/4 teaspoons ground ginger; 1 small pinch saffron (optional); Fine sea salt and black pepper; 4 1/4 cups/1 liter vegetable stock or water, plus more if needed; 12 cilantro sprigs tied with kitchen twine; 1 small cabbage (about 1 pound), cut through the base into 3-inch wedges (alternatively use half a medium cabbage); 2 sweet potatoes (about 12 ounces), peeled and cut into 2 1/2-inch wedges; 2 carrots (about 8 ounces), peeled, halved lengthwise and cut crosswise into 3-inch pieces; 2 turnips (about 8 ounces), peeled and cut into 1 1/2-inch wedges (alternatively use parsnips, peeled and cut into 2-inch pieces); 2 zucchinis (about 1 pound), cut into 1-inch rounds; 1 (15-ounce) can chickpeas, rinsed and drained; 3 cups couscous

By Nargisse Benkabbou

Published Oct. 17, 2024

Friday Couscous — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 1½ hours
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Rating: 4(212)
Comments: Read comments

In Morocco, couscous is traditionally served on Fridays, a holy day in Islam for prayer, community gatherings and family meals. Known as Friday couscous, this custom is deeply rooted in the country's cultural and religious traditions. Couscous refers to the entire dish — the couscous granules called smida which translates to semolina, and the flavorful stew of vegetables and meat called marka. Traditionally, the couscous granules are steamed until light and fluffy in a couscoussière, while the marka is made with a variety of vegetables, meat and aromatic spices. For this quicker, vegetable-only version, the couscous is cooked according to package instructions for convenience. Ideal for busy weeknights or meal prep, by the time the vegetables are fully cooked, the broth, which is poured over the couscous to moisten it, becomes richly infused with the spices and deep, savory flavors of the vegetables. Any remaining broth is often served on the side to be enjoyed on its own or added to the dish.

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Ingredients

Yield:6 to 8 servings

2tablespoons olive oil
4tablespoons unsalted butter
1large onion (about 8 ounces), diced
1large tomato (about 5 ounces), halved and grated on the large holes of a box grater or finely chopped, juices reserved
1¼teaspoons ground turmeric
1¼teaspoons ground ginger
1small pinch saffron (optional)
Fine sea salt and black pepper
4¼cups/1 liter vegetable stock or water, plus more if needed
12cilantro sprigs tied with kitchen twine
1small cabbage (about 1 pound), cut through the base into 3-inch wedges (alternatively use half a medium cabbage)
2sweet potatoes (about 12 ounces), peeled and cut into 2½-inch wedges
2carrots (about 8 ounces), peeled, halved lengthwise and cut crosswise into 3-inch pieces
2turnips (about 8 ounces), peeled and cut into 1½-inch wedges (alternatively use parsnips, peeled and cut into 2-inch pieces)
2zucchinis (about 1 pound), cut into 1-inch rounds
1(15-ounce) can chickpeas, rinsed and drained
3cups couscous

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil and 2 tablespoons of the butter in a large pot over medium-low. Add the onion, grated tomato with its juices, turmeric, ginger, saffron (if using), 1½ teaspoons salt and ¼ teaspoon pepper and cook, stirring frequently, until the onion starts to soften, 5 to 8 minutes.
Step 2
Pour in the stock, add the cilantro and bring to a boil over high heat. Adjust heat to medium-low, cover and allow to simmer gently for 30 minutes, until the broth is infused with the colors and flavors of the spices.
Step 3
Discard the cilantro, add the cabbage and bring to a boil over high heat. Adjust heat to medium-low, cover and simmer for 10 minutes. If the cabbage isn’t fully covered in water, use tongs to flip it after 5 minutes.
Step 4
Add the potatoes, carrots and turnips and gently stir to distribute the vegetables evenly (you may scoot the vegetables under the cabbage). At this point there should be enough water in the pot to just cover the vegetables (not submerge them completely). If necessary, add more stock or water. Bring to a boil over high heat, adjust to medium-low, cover and simmer for 10 minutes.
Step 5
Add the zucchinis and chickpeas, gently stirring to distribute the vegetables evenly. Bring to a boil over high heat, adjust to medium-low, cover and simmer 7 to 10 minutes, until all the vegetables are tender. Taste and adjust seasoning with more salt if necessary.
Step 6
While the vegetables are simmering, prepare the couscous according to the package instructions, then transfer to a bowl and mix in the remaining 2 tablespoons butter and ¾ teaspoon salt (if your packaged couscous includes salt, you may need less salt). Taste and adjust the seasoning, adding more salt if necessary.
Step 7
To serve, divide the couscous among shallow bowls, top with the vegetables and some of the broth. Serve any remaining broth on the side.

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Ratings

4 out of 5

212 user ratings

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Comments

DianaZ1 year ago

Oh, my goodness! This chef is Moroccan. She doesn’t say that couscous is only made in Fridays, or that this is the way all Moroccans make couscous. This particular dish is called Friday Couscous. Does every American made only one kind of burger? Loosen up! Food is supposed to bring us together, not be a reason to divide us.

BJ1 year ago

I have not yet made this, but I will. I appreciate good, healthy vegetarian dishes from NYT. I can see that this can be endlessly varied, for example, omitting or reducing sweet potatoes but adding more carrots. Ditto with other vegetables. I don't care if a dish is totally authentic as long as it is tasty and healthy.

Ben1 year ago

This is not how you make Moroccan couscous. The couscous should be steamed over the vegetables. There should be lamb or beef. If there are onions, they should be cooked separately with raisins. Substitute sweet potatoes for pumpkins.

Rachel3 weeks ago

In my ignorance I chose to double this recipe and now I’ll never run out of food again as long as I live. I thought it was lovely and delicate flavored. I did use saffron, because it would have been criminal not to. I also used fresh ginger instead of dry. I didn’t feel like having cabbage cores so I made big dice instead of the solid slices, and I found the cabbage cooked to shreds. I wouldn’t add it first next time. My thoughts on the flavors-would it be out of place to add a shot of lemon juice and Baharat? Not everything needs to be intensely flavored, and this would be excellent on its own on a cold night, but I might experiment with some leftovers.

Lorry S4 weeks ago

This tasted okay, but agree with the other comments that is was bland. The wedges of cabbage do not stand up to the cooking, so I wish I had just chopped it up more. I definitely did not grate my tomato. After the cooking, a finely chopped tomato is also broken down and it is easier to chop than to grate a tomato. Would make again with more spices.

Andrea in Upstate NY1 month ago

Consider chopping cabbage into bite-sized pieces before cooking. Stunningly delicious recipe!

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