Couscous with lamb, vegetables and spices

In Morocco, "couscous" is actually known as smida and refers to tiny balls of semolina flours made of durom wheat. This fundamental dish to Moroccan cuisine is cookedin large quantities and commonly enjoyed on the national Moroccan Holy day.

Transport your taste buds to a world of vibrant flavors with this tantalizing dish: tender lamb, an array of crisp vegetables, and a medley of aromatic spices nestled a top fluffy, delicate couscous. It's a culinary symphony that harmonizes savory, tender meat with a chorus of vibrant veggies and a melody of spices, creating an irresistible feast that's both comforting and exotic. Embark on a journey of tantalizing tastes and aromatic delights with every forkful of this savory lamb and vegetable couscous creation.

To cook Moroccan lamb couscous, you might need the following utensils:

1. Large Pot or Dutch Oven: For cooking the lamb and vegetables.
2. Skillet: For browning the lamb or vegetables separately.
3. Wooden Spoon: For stirring the ingredients while cooking.
4. Cutting Board and Knife: For chopping vegetables and meat.
5. Measuring Cups and Spoons: For precise ingredient measurements.
6. Strainer or Sieve: For rinsing and draining the couscous.
7. Steaming Equipment (optional): Traditional couscous requires a steamer called a couscoussier, but you can use a regular steamer or improvise.
8. Grater (optional: For grating spices like fresh ginger or nuthieg.

These utensils can vary based on the specific recipe and cooking method you choose to follow. Adjustments might be necessary depending on the additional ingredients or personal preferences you incorporate into the dish.

Prep Time: 15 minutes

Cooking time: 1 hour   

Difficulty: intermediate  

Serving: 4 to 6 persons

Ingredients: 

• 1 kg lamb neck
• 750 grams of couscous
• 250 grams zucchini
• 250 grams carrots
• 250 grams turnips
• 100 grams potatoes
• 175 grams chickpeas
• 2 onions
• 30 grams tomato puree
• olive oil
• 1/2 teaspoon harissa coffee
• 1 handful of raisins
• 2 teaspoons of ras al hanout or desired amount
• salt and pepper

Instructions:

1. Peel, wash and on a kitchen board, chop your onions.
2. Sear the pieces of lamb neck in olive oil in a couscoussier.
3. Once golden, take out the pieces of meat and brown the onions, then add the raisins, then the tomato puree, the harissa.
4. Then add 50 el of water and mix everything.
5. When the sauce begins to boil, add the meat.
6. Leave to cook for 5 minutes, then fill the couscoussier with water, cover it and leave to boil for 20 minutes, skimming.
7. Peel and wash the vegetables.
8. Next, slice the carrots, turnips and potatoes into 4.
9. Add the vegetables to the sauce, then the ras al-hanout.
10. Wait for it to boil for 15 min.
11. Meanwhile, spread the semolina in a container. Then salt, oil, and mix.
12. Add water from time to time in small quantities while mixing so that the semolina is impregnated with it.
13. Then pour the semolina into the upper part of the couscoussier. Install it on the couscoussier.
14. Seal your couscoussier by tying a wet cloth around it and cook for half an hour, from the moment the steam passes through the semolina.
15. At the end of this cooking, remove the upper part of the couscoussier and reverse the semolina in a dish then spread it.
16. Pour a little oil and water on it and season if necessary.
17. Then add the turnips, potatoes, zucchini, parsley, chickpeas, and coriander to the lower basket.
18. Return the couscous to cook for 45 minutes.
19. Serve your couscous garnished with vegetables and pieces of meat.

TIPS

For this Couscous recipe with lamb, vegetables and spices, you can count on 15 minutes or more of preparation.