This Moroccan lamb stew is a flavorful and comforting dish made with tender lamb, zucchini, and red pepper. The meat is slow-cooked with aromatic spices like ginger and turmeric, along with fresh herbs like coriander and parsley, which infuse the broth with rich flavors. The addition of roasted red pepper and zucchini gives the stew a fresh, vibrant taste that balances the richness of the lamb. This dish is perfect for a hearty family meal or a special occasion.
Moroccan Lamb and Vegetable Couscous
6-8
servings1
hour2
hours30
minutes550
kcalIngredients
1 kg of lamb, cut into pieces
1 cup of tea oil (vegetable or olive oil)
2 onions, sliced lengthwise
Salt, to taste
1 tsp black pepper
1 tsp saffron
1 tsp ginger
500g carrots, peeled and cut into chunks
500g white turnip, peeled and cut into chunks
500g zucchini or squash, peeled and cut into chunks
500g red squash, peeled and cut into chunks
500g cabbage, chopped
500g tomatoes, diced
A bunch of coriander, tied with a string
Enough water for cooking
A quantity of soaked chickpeas
Directions
- Prepare the lamb base: In a large pot (called a berma), add the lamb pieces and sliced onions. Pour in the oil, salt, black pepper, saffron, ginger, and a spoonful of ghee. Sauté the ingredients well, stirring constantly. After frying, add about 2 liters of water. Cover the pot and let it simmer for 30 minutes to tenderize the lamb.
- Add vegetables and chickpeas: Add the soaked chickpeas, carrots, turnips, cabbage, tomatoes, and the tied bunch of coriander to the pot. Then add the red and green squash. Add just enough water to finish cooking the vegetables. Cook on moderate heat until everything is tender.
- Prepare couscous: In a separate large bowl, spread 1 kg of couscous. Add half a liter of salted water and fluff it by hand to separate the grains. Drizzle 2 tablespoons of oil over the couscous, ensuring the grains are coated.
- Steam the couscous: Set the couscous in a steamer (couscousier) over the pot. Ensure the pot is sealed tightly to prevent steam from escaping. When steam rises from the couscous, remove it from the pot and transfer it back into the bowl. Sprinkle with a little cold water, fluffing it gently to separate the grains. Steam again for 30 minutes. Repeat this process for a third time to ensure the couscous is fully cooked and fluffy.
- Final Preparation: Once the couscous is perfectly steamed, place it in a large serving dish. Create a well in the center and add the cooked lamb pieces. Cover with the cooked vegetables. Pour the broth over the couscous and serve hot with extra broth on the side.
Notes
- Preparing the couscous:
It’s essential to steam the couscous properly in a couscousier for the best texture. Do not skip the fluffing process between each steaming. - Adjust the spices:
Moroccan dishes can be adjusted to your taste. If you prefer a milder flavor, you can reduce the amount of ginger and black pepper. - Serving Suggestions:
This dish can be served with a side of olives or a Moroccan salad for an added touch.
This traditional Moroccan dish, Couscous with lamb and vegetables, is a rich, hearty meal that combines tender lamb, nutritious vegetables, and fluffy couscous. The fragrant spices like saffron and ginger make it aromatic and comforting, perfect for family gatherings or special occasions.
