Recipe
Moroccan Couscous with Lamb and Seven Vegetables
A Friday couscous for six, made properly: the grain steamed three times over a lamb, chickpea and vegetable stew, then mounded on one platter, with a workaround if you have no couscoussier.
- Total time
- 3 hr 15 min
- Prep time
- 45 min
- Cook time
- 2 hr 30 min
- Difficulty
- Medium
Preparation
Step 1
The night before, cover the chickpeas with plenty of cold water and soak them for 8–12 hours. Drain before using.
Step 2
Cut the lamb into large pieces on the bone, about 6 cm. Halve two of the onions and slice the third; peel and quarter the tomatoes (or grate them, discarding the skins). Tie the parsley and coriander together into one bundle.
Step 3
Prepare the vegetables, keeping each one large so it survives the long cooking: carrots peeled and halved lengthwise, then cut in two across; turnips peeled and quartered; the cabbage cut into 4–6 wedges with the core left in to hold the leaves together; the pumpkin cut into large chunks with the skin left on if it is thin; the courgettes halved lengthwise and across. Keep them in separate groups, since they go in at different times.
Step 4
Set the base of the couscoussier (or a large, tall pot) over medium heat. Melt 60 g of the butter with the oil, add the lamb, the onions, ginger, turmeric, pepper and a pinch of salt, and turn the meat for 5 minutes until it is coated and the onion has softened but not browned. Crumble in the saffron and add the tomato and the herb bundle.
Step 5
Add the drained chickpeas and 2.5 litres of the water. Bring to a boil, skim the grey foam for the first few minutes, then reduce to a steady simmer, partly covered. After about 45 minutes the broth should be fragrant and lightly golden.
Step 6
While the lamb simmers, begin the couscous grain (see the next section). The first steaming starts when the stew has been simmering for roughly 45 minutes, so the pot is producing steady steam.
Step 7
About 1 hour into the simmer, add the carrots and turnips. Twenty minutes later add the cabbage and pumpkin. Fifteen minutes after that add the courgettes. Taste the broth and season with salt; it should taste properly seasoned, since it is also what flavours the grain at the table.
Step 8
The stew is ready when the lamb pulls away from the bone under a spoon, the chickpeas are tender, and the courgettes and pumpkin hold their shape but yield to a knife. This is about 1 hour 50 minutes in total.
Tip
Steaming the couscous grain properly
Serving
Storage
Allergens in this recipe
Cereals (gluten)
Contains cereals and gluten-containing products
Milk (including Lactose)
Contains milk and milk products (including lactose)
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
