Moroccan Lamb Couscous
Fluffy steamed couscous piled high with tender braised lamb and a rainbow of vegetables in saffron-spiced broth. A true communal feast.
1h 50m
6 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
1 kg bone-in lamb shoulder (cubed)
400 g couscous
2 tbsp ras el hanout
200 g cooked chickpeas
3 carrots
2 courgettes
1 pinch saffron
harissa (to serve)
👨🍳 Instructions
Brown lamb in a couscoussier or large pot with olive oil. Add onion, ras el hanout, saffron, ginger, turmeric and cinnamon. Stir 2 minutes.
Cover with 1.5 litres water. Bring to boil, skim, then simmer covered for 1 hour.
Add carrots, turnips and courgettes to the broth. Continue simmering 30 minutes.
Meanwhile, place dry couscous in a bowl. Pour over 1 cup boiling water with a pinch of salt and 1 tbsp butter. Cover and steam 10 minutes. Fluff with a fork.
Drain chickpeas and stir into the stew for the last 10 minutes.
Pile couscous on a large platter, arrange vegetables and lamb on top. Ladle the broth over and serve with harissa on the side.
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