How many vegetables are traditionally listed for Moroccan couscous? Seven. The dish is commonly known as Moroccan couscous with seven vegetables, or couscous b’seb’a khodra, and the number is part of its culinary identity.
Typical versions use vegetables such as carrots, turnips, pumpkin, zucchini, cabbage, chickpeas, and sometimes tomatoes, potatoes, or beans. Exact ingredients vary by household and region, so an individual recipe may appear to contain more or fewer plant foods. The quiz refers to the traditional named preparation, not a rigid botanical inventory.
Moroccan couscous is made from steamed semolina and served with a richly seasoned broth containing meat or poultry and vegetables. It is especially associated with Friday meals, when families commonly gather after midday prayers. The couscous is often arranged in a mound on a large communal platter called a gsaa.
A common mix-up is counting chickpeas separately from the vegetables or assuming every recipe must use the same seven. The defining convention is the traditional seven-vegetable format, while regional and family recipes freely adjust the selection.