Kesksou Bidaoui bel Khodra

Name: Kesksou Bidaoui bel Khodra
Yield: serves 10
Ingredients: 5 cups couscous; 5 cups warm water; 1–2 teaspoons salt; 4 tablespoons vegetable oil; 4 tablespoons butter or more oil; 3 pounds lean lamb or beef, cut in large pieces, or 1 1/2 pounds meat and 1 chicken, cut into pieces; 2 large onions, quartered, then cut in thick slices; 1 1/4 cups chickpeas (soaked overnight) or a 1-pound can, drained; 3 tablespoons sunflower oil; Pepper; 1/2 teaspoon saffron powder or threads; Salt; 4 or 5 tomatoes, quartered; 1 pound carrots, cut in half lengthwise or into thick pieces; 1 pound turnips, peeled and quartered, or left whole if baby ones; 1 small or 1/2 large white cabbage, cut into chunks; 1 pound zucchini, cut into big pieces; 1/2 pound fresh shelled or frozen fava beans; 2 fennel bulbs, quartered; 1 pound orange pumpkin, peeled and cut into pieces; 1/2 pound eggplant, cut into pieces; 2 green peppers, cut into ribbons; 2 chili peppers; 1 cup chopped cilantro; 1 cup chopped flat-leaf parsley; 2 teaspoons harissa (page 464), or 2 tablespoons paprika and 1 teaspoon ground chili pepper, or more to taste

December 9, 2011

This is the most famous Moroccan couscous, which you can improvise around. It can be made with lamb or chicken or with a mix of the two. In local lore, the number seven has mystical qualities. It brings good luck. Choose seven vegetables out of those listed—onions and tomatoes do not count as vegetables but as flavorings, so choose seven more. It is a long list of ingredients, but the making of the dish is simple—a matter of throwing things into a pot—and it feeds a big party. The soup or stew can be prepared well in advance, and so can the grain.

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