Here’s the recipe for Seven-Vegetable Lamb Couscous, a traditional Moroccan dish that combines tender lamb, a variety of vegetables, and fluffy couscous. This hearty dish is often served at gatherings and special occasions.
Ingredients:
For the Lamb Stew:
- 2 pounds (900g) lamb shoulder or leg, cut into chunks
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon saffron threads, crumbled (optional)
- 1 teaspoon salt (or to taste)
- 1 cinnamon stick
- 2 ripe tomatoes, chopped
- 1/4 cup (60ml) tomato paste
- 8 cups (2 liters) water or beef broth
Vegetables (Seven Vegetables):
- 3 large carrots, peeled and cut into large pieces
- 3 small turnips, peeled and cut into large pieces
- 1 zucchini, cut into large pieces
- 1 small butternut squash, peeled and cut into large pieces
- 2 medium potatoes, peeled and cut into large pieces
- 1 small cabbage, quartered
- 1/2 cup (75g) cooked chickpeas
- 1/2 cup (75g) raisins (optional)
For the Couscous:
- 3 cups (500g) couscous
- 3 tablespoons butter or olive oil
- 1/2 teaspoon salt
- 4 cups (1 liter) water or chicken broth
Instructions:
1. Prepare the Lamb Stew:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic, and sauté until softened, about 5 minutes.
- Add the lamb chunks to the pot, and brown on all sides for about 10 minutes.
- Stir in the ground cinnamon, ground ginger, ground turmeric, ground black pepper, ground cumin, saffron (if using), and salt. Cook for 2 minutes to toast the spices.
- Add the chopped tomatoes, tomato paste, and cinnamon stick. Stir well to coat the lamb with the tomato mixture.
- Pour in the water or beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the lamb is tender.
2. Add the Vegetables:
- Add the carrots and turnips to the pot, and cook for 15 minutes.
- Add the potatoes, cabbage, and butternut squash, and cook for another 15 minutes.
- Add the zucchini and chickpeas, and cook for an additional 10 minutes, or until all the vegetables are tender.
- If using raisins, add them to the pot during the last 10 minutes of cooking.
3. Prepare the Couscous:
- While the stew is cooking, prepare the couscous. In a large bowl, place the couscous grains.
- Boil the water or chicken broth with the salt, then pour over the couscous, stirring quickly to combine.
- Cover the bowl with a plate or plastic wrap and let it sit for 5-10 minutes until the couscous absorbs the liquid.
- Fluff the couscous with a fork, and stir in the butter or olive oil.
4. Serve:
- To serve, mound the couscous onto a large serving platter.
- Create a well in the center of the couscous and spoon the lamb and vegetables into the center, arranging the vegetables in a decorative manner.
- Ladle some of the broth over the couscous and serve the remaining broth on the side.
5. Garnish (Optional):
- Garnish with fresh chopped parsley or cilantro.
Tips:
- Vegetable Variations: You can adjust the types of vegetables according to your preference or what’s in season.
- Couscous Cooking: To make the couscous even fluffier, you can steam it instead of pouring boiling water over it.
- Make Ahead: The lamb stew can be made a day in advance and reheated before serving. The flavors will improve overnight.
Enjoy your Seven-Vegetable Lamb Couscous, a classic Moroccan dish full of warmth, flavor, and tradition!