a plate piled with couscous which is topped with lamb pieces and vegetables
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Moroccan Lamb Couscous

Moroccan Lamb Couscous is a traditional Moroccan recipe for a classic dish of couscous served topped with lamb and vegetables which are cooked beneath the couscous. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Lamb Couscous.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6

National:
Rating: 4.5 star rating

Tags : National Dish Lamb RecipesVegetable RecipesBean RecipesMorocco Recipes

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This is an authentic Moroccan couscous dish prepared with and served with vegetables that represents one of the national dishes of Morocco.

Ingredients:

For the Meat and Stock:
1.5 kg lamb shoulder (or chicken thighs for a lighter version)
2 large onions, finely chopped
200g dried chickpeas (soaked overnight in plenty of water)
4 tbsp neutral cooking oil
1 tsp each: black pepper, ground ginger, ras el hanout
½ tsp saffron threads
Salt, to taste
4l water
Fresh parsley and coriander

For the Vegetables:
4 large carrots, cut into chunks
2 courgettes, halved lengthwise
4 turnips, quartered
2 potatoes or sweet potatoes, quartered
300g pumpkin or butternut squash, chunked
Optional: aubergine, bell peppers, or cabbage

For the Couscous:
350g medium-grain couscous
2-4 tbsp olive oil
4 tbsp cold water
¼ teaspoon smen (Moroccan preserved butter)
Salt, to taste

Method:

Place the base of your couscoussier or a large pan over medium heat. Once hot add the oil and use to brown the meat on all sides (this uses the Maillard reaction to build flavour). Add the chopped onions and cook until translucent (about 5 minutes), then stir in your spices, stirring to ensure that the meat is completely coated.

Add the soaked chickpeas (drain them first) along with enough water to cover all the ingredients by a good 5cm. Bring to a gentle simmer, cover, and let this cook slowly while you prepare the couscous grains.

Place the couscous in a large bowl and drizzle with olive oil and a pinch of salt. Gently rub the grains between your palms; this breaks them apart and spreads the oil, preventing clumping during steaming. Transfer to the top section of your couscoussier.

Steam the couscous for 15 minutes, then remove and return to the bowl. Add a splash of cold water and gently separate the grains with your fingers or a fork. This process—called 'raking'—is crucial for attaining the perfect Moroccan couscous texture.

Repeat the steaming and raking process three times total. With each round, the couscous becomes more tender and fluffy. On the final steaming, incorporate a small amount of smen or butter to attain the authentic Moroccan couscous flavour.

Add your vegetables to the simmering stock in order of cooking time needed. Firm vegetables like carrots and turnips go in first, while delicate ones like courgettes are added in the final 20 minutes of cooking.

Mound your perfectly steamed couscous on a large serving dish. Create a well in the centre for the meat, and artfully arrange the vegetables around it. Ladle some stock over everything, and serve the remaining stock alongside for individuals to add to their own plate as desired.