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This is an outstanding recipe for classic Casablanca-style couscous with seven vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own. Learn ​how to steam couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time. Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients Buttermilk or Saycouk are traditionally offered afterward.  Ingredients 1 kg (2 lbs. 3 oz.) dry couscous (not instant) 1/4 cup vegetable oil ------------------------------------------------------------------ 1 kg (2 lbs. 3 oz.) lamb or beef, cut i...

The chicken is marinated with Moroccan spices and you'll get more flavor if you start it the night before. The cooking times may vary depending on the size of your chicken. In the tagine, 2 1/2 hours allows the tagine to be brought to a slow simmer so it doesn't dry out. The time for the oven-roasted chicken is based on the average 3- to 4-pound roaster. With either, check that the internal temperature is between 165 and 175 F. Pitted olives are recommended for this recipe. If you choose to use olives with pits, warn your diners that they will need to remove their own pits. If you like, add the optional ingredients of Ras el Hanout (an aromatic Moroccan spice mixture), smen (a Moroccan preserved butter), and saffron to give it even more flavor. These can be found at specialty stores, online, or you can make the Ras el Hanout, smen, and preserved lemons yourself. Since the olives, lemons, and smen are salty, don't be too liberal with the salt—1/2 teaspoon or less is best. ...