Moroccan Lamb and Vegetable Couscous Recipe

Experience the authentic flavors of Morocco with this Traditional Moroccan Lamb and Vegetable Couscous recipe. This dish perfectly marries the rich taste of lamb with a medley of vibrant vegetables, accompanied by fluffy steamed couscous. Enjoy it as a hearty main course or a sweeter side dish variation.

Ingredients

🐑 2 lamb shanks
🥕 3 large carrots, chopped
🌶️ 1 red pepper, sliced
🥒 1 green squash, sliced into rounds
🎃 1 small butternut squash, chopped
🌿 2 turnips, chopped
🍇 1/2 cup dark raisins
🥫 1 cup pre-soaked cooked chickpeas
🍀 Fresh parsley, chopped, for garnish
🧅 2 large onions, caramelized
🌰 1/2 cup toasted flaked almonds
🍲 3 cups coarse semolina couscous
🥣 Homemade broth for drizzling

Instructions

1- Chickpeas Preparation:

• Soak chickpeas overnight.
• Rinse and cook until tender the next day.

2- Caramelized Onions:

• Slowly sauté onions in a pan over medium heat.
• Continue until they turn deep golden brown, stirring occasionally.

3- Toasted Almonds:

• Spread almonds on a baking sheet.
• Lightly toast them in a preheated oven at 350°F (175°C) until golden-brown.

4- Steamed Couscous:

• Use a steaming pot to steam couscous.
• Steam until light and fluffy; avoid using instant couscous for authentic texture.

5- Lamb and Vegetable Stew:

• Use a stainless steel pot to combine lamb shanks, carrots, red pepper, green squash, butternut squash, turnips, and raisins.
• Cook until lamb is tender and vegetables are infused with flavors.

6- Assembly of Side Dish:

• In a white rectangular dish, layer the steamed couscous.
• Top with generous servings of caramelized onions.
• Sprinkle with toasted flaked almonds.
• Drizzle with homemade broth.

7- Assembly of Main Dish:

• In a larger bowl, place a base of steamed couscous.
• Arrange lamb shanks over the couscous.
• Surround with an array of cooked vegetables and raisins.
• Scatter cooked chickpeas and some caramelized onions on top.
• Drizzle generously with homemade broth, letting it seep into the couscous.
• Garnish with fresh chopped parsley.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 2 hours
Total Time: Approximately 2 hours 30 minutes
Servings: 2
Equipment: Stainless steel pot, baking sheet, steaming pot

Cooking Tips

• Traditional steaming of couscous enhances flavor and texture.
• Homemade broth is crucial for a depth of taste.

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Chef Rachida: https://www.youtube.com/@Chefrachida

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Traditional Moroccan Lamb and Vegetable Couscous