Authentic Moroccan Couscous
This comforting Moroccan couscous features tender lamb, richly spiced vegetables, and fluffy couscous – all made using regular kitchen tools. A traditional family-style meal that brings everyone together around one beautiful dish.
Equipment
- Large Pot
- Medium Pot
- Fork
Ingredients
For the Couscous
- 2.5 cups water
- 1 tsp olive oil
- 2 cups couscous
For the Stew
- 1 tbsp olive oil
- 1 lb lamb shank or shoulder cut into chunks
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp ground ginger
- 3 threads saffron bloomed with an ice cube
- 2 tsp paprika
- 1 yellow onion diced
- 1 carrot cubed
- 1 small eggplant cut into large chunks
- 2 zucchini cut into large chunks
- 1 cup turnip, parsnip, or daikon cut into large chunks
- 2 tbsp fresh parsley minced
- 2 tbsp fresh cilantro minced
- 14 oz tomato sauce
- 2 cups water or vegetable broth
- 1 tsp red pepper flakes or 1 small jalapeño, diced
- 1 can garbanzo beans drained and rinsed
Instructions
- Boil water and olive oil for couscous. Stir in couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
- In a large pot, heat olive oil and brown lamb chunks until golden, about 6-8 minutes.
- Add onion, saffron (with melted ice cube), salt, pepper, ginger, and paprika. Sauté 3-4 minutes until fragrant.
- Add carrots and root vegetables. Cook for 3-4 minutes to begin softening.
- Add zucchini and eggplant. Stir in herbs, tomato sauce, and water or broth.
- Simmer covered on medium-low for 20 minutes until vegetables are tender and lamb is cooked through.
- Add garbanzo beans and heat through. Adjust seasoning to taste.
- Serve couscous on a large plate. Top with meat, vegetables, and broth. Garnish with parsley and cilantro.
Notes
Use beef if lamb isn't available. For vegetarian version, double vegetables and chickpeas. Serve family-style for a traditional feel. Leftovers taste even better the next day!