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Christine Benlafquih

Casablanca Style Couscous with Seven Vegetables

By January 11, 2013

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This classic Moroccan recipe for Couscous with Seven Vegetables is a veggie lover's dream - lots of variety, outstanding Moroccan flavor and the flexibility to be prepared with or without meat or chicken. I like to top the dish with a generous garnish of tfaya.

If you've never cooked with a couscoussier, you'll probably be tempted to use instant couscous. If that's the case, be sure to use the broth from the stew when preparing the couscous. For the more adventurous, be assured that steaming couscous the authentic way is easier than you think, and a couscoussier is certainly worth the investment if you prepare Moroccan cuisine somewhat regularly.

Curious if other readers prefer to steam their couscous? Take the poll, To Steam or Not to Steam Couscous.

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