Barley Couscous with Seven Vegetables

Name: Barley Couscous with Seven Vegetables
Yield: serves 10
Ingredients: 5 cups barley couscous; 5 cups warm water; 1 to 2 teaspoons salt; 1/4 cup sunflower or vegetable oil; 1 stick (1/2 cup) butter; 3 pounds meat (see above); 3 large onions; 3/4 cup chickpeas, soaked overnight; Black pepper; 1/2 teaspoon saffron powder or threads; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 pound tomatoes, peeled and quartered; 1 pound carrots, peeled and cut into strips; 1 pound small turnips, halved; 1 small white cabbage, cut in chunks; 1 pound new potatoes; 2 chili peppers (optional); Salt; 4 stalks celery, halved; 1 pound orange pumpkin, cut in 1-inch pieces; 1 pound zucchini; 1/2 pound young fava beans (shelled weight), or frozen fava beans, defrosted; 1/2 cup chopped coriander; 1/2 cup chopped flat-leaf parsley

December 9, 2011

Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.

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