Moroccan Couscous

Fluffy steamed couscous crowned with a fragrant stew of seven vegetables, chickpeas, and tender lamb -- the undisputed national dish of Morocco served every Friday in homes across the country.

Ingredients

• 1.5 lb lamb shoulder, cut into large chunks
• 2 tbsp olive oil
• 1 large yellow onion, quartered
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp saffron threads
• 1.5 tsp salt
• 6 cups water
• 3 carrots, peeled and cut into large chunks
• 2 turnips, peeled and quartered
• 2 zucchini, cut into large pieces
• 1 lb butternut squash, peeled and cubed
• 1 small cabbage, cut into wedges
• 2 Roma tomatoes, quartered
• 1 15-oz can chickpeas, drained and rinsed
• 2 cups dry couscous
• 2 tbsp butter
• ½ tsp salt

Method

1. Heat olive oil in a large pot or the bottom of a couscoussier over medium-high heat. Brown the lamb chunks on all sides, about 6 minutes total. Add onion and garlic, cooking 3 more minutes.
2. Add turmeric, ginger, cinnamon, saffron, and salt. Stir for 30 seconds. Pour in the water and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes until the lamb starts to become tender.
3. Add carrots and turnips to the pot. Cook for 10 minutes. Then add butternut squash, cabbage, and tomatoes. Cook for another 15 minutes until all vegetables are tender but not mushy.
4. Add chickpeas and zucchini in the last 5 minutes of cooking (zucchini overcooks quickly).
5. While the stew finishes, place couscous in a large bowl. Ladle 2 cups of the hot broth from the stew over the couscous. Add butter and salt, stir, and cover tightly with plastic wrap. Let stand for 10 minutes, then fluff with a fork.
6. Mound the couscous on a large serving platter. Arrange the lamb and vegetables on top. Ladle some broth over everything. Serve the remaining broth on the side in a bowl.

Chef's note: Traditionally, the couscous is steamed above the stew in a couscoussier, a two-tiered pot. The instant couscous method here is much faster and nearly as good. Feel free to vary the vegetables with the seasons -- this is a flexible dish.

Nutrition per serving

More Moroccan recipes

• Chicken Tagine
• Harira