七蔬库斯库斯是摩洛哥的国菜形式，也是周五家庭午餐的标配。七种蔬菜，通常包括胡萝卜、芜菁、西葫芦、卷心菜、南瓜、番茄和洋葱，与羊肉同炖，浇在库斯库斯上。七这个数字在摩洛哥文化中有丰饶和完满的寓意。这道菜是库斯库斯最完整的形态，已有库斯库斯条目覆盖了基础做法，但七蔬版是命名的正宗国菜形式。库斯库斯于二〇二〇年被联合国教科文组织列入人类非物质文化遗产名录，由摩洛哥、阿尔及利亚、突尼斯和毛里塔尼亚联合申报。
每种蔬菜各自带味，羊肉酥烂，库斯库斯吸饱七种蔬菜和肉炖出的复合浓汤。一口之中有甜有咸有鲜，是摩洛哥饮食的集大成者。
每种蔬菜释出不同的糖分、淀粉和矿物质，汇成一锅层次复杂的浓汤。南瓜释果胶增稠，番茄释酸提鲜，胡萝卜释糖增甜，羊肉释胶原蛋白增滑。库斯库斯在这锅复合汤的蒸汽上蒸三遍，吸足所有食材的精华。蒸笼下炖肉蔬、蒸笼上蒸库斯库斯的一体化设计是摩洛哥烹饪的核心工具。
Variations
蔬菜组合因季节而变，但始终是七种。有的用牛肉代羊肉。斋月纯素版去掉肉。
On the Palate
Where Couscous Sebaa Khodra sits in the Moroccan flavor cloud
Ingredients
Serves 8
How it's made
5 steps · 30 min
- 110 min
Brown 1 kg lamb in a couscoussiere bottom; add 2 onions, 1 tbsp ras el hanout, 1 tsp saffron, salt, water to cover; simmer 30 min.
- 215 min
Add 7 vegetables: 3 carrots, 2 turnips, 2 zucchini, 1/4 cabbage, 200g pumpkin, 3 tomatoes, 1 onion; cook 20 min.
- 315 min
Steam 500g couscous on top, 3 passes.
Watch outSteam the couscous in three passes, fluffing between each — one long steam clumps the grains; the repeated raking is what keeps them separate and light.
- 45 min
Mound couscous; arrange meat and vegetables on top; pour broth over.
- 53 min
Serve with extra broth in a bowl.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
