Moroccan Couscous with Lamb – A Flavorful Moroccan Delight
Category: Main Dishes
Servings: 4
This Moroccan couscous dish, infused with rich spices and tender lamb, is a flavorful journey that blends savory, aromatic, and subtly sweet notes. The slow-cooked lamb, combined with perfectly cooked couscous, creates a comforting and hearty meal that’s perfect for a family gathering or special occasion. The key ingredients like saffron, cinnamon, and ginger bring authentic Moroccan flavors to your table, making every bite a truly delicious experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 200g |
| Saffron | 16g |
| Fine salt | A pinch |
| Lamb leg (bone-in) | 1kg |
| White onions | 80g |
| Fresh ginger | 30g |
| Carrots | 160g |
| Zucchini | 300g |
| Raisins (sultanas) | 50g |
| Cooked chickpeas | 100g |
| Fresh parsley | To taste |
| Extra virgin olive oil | To taste |
| Coarse salt | 10g |
| Black pepper (whole) | 3g |
| Water | 2L |
Instructions
-
Prepare the Broth
Begin by preparing the rich broth that will infuse your couscous with deep flavors. Take the bone from the lamb leg and place it in a large pot. Add one cinnamon stick and roughly chopped carrots and onions. Fill the pot with water, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Let the broth cook for 40 minutes, skimming off any impurities that rise to the surface using a slotted spoon. This slow cooking process will extract all the flavors from the meat, bone, and vegetables. -
Prepare the Lamb
While the broth is simmering, take the meat from the lamb leg and cut it into bite-sized pieces. Peel and grate the fresh ginger. Set both aside. -
Strain the Broth
Once the broth has finished cooking, strain it through a fine mesh sieve into a clean pot, discarding the solids. Keep the broth warm on low heat, as this will be poured over the couscous later. -
Sauté the Aromatics
In a large skillet, heat a little extra virgin olive oil over medium heat. Add the chopped onion and grated ginger. Sauté for about 10 minutes until the onions soften and become translucent, releasing their sweet aroma. -
Cook the Lamb and Vegetables
Add the lamb pieces to the skillet with the sautéed onions and ginger. Sprinkle a pinch of fine salt over the meat, stirring occasionally to brown the lamb on all sides. Once browned, cover the skillet with a lid and let the lamb cook for an additional 20 minutes to tenderize. -
Prepare the Vegetables
While the lamb is cooking, peel the carrots and cut them into diagonal chunks. Do the same for the zucchini: wash and trim the ends, then slice the zucchinis lengthwise before cutting them into half-moon shapes. Set these vegetables aside for later. -
Add the Vegetables and Raisins
With 5 minutes remaining in the lamb’s cooking time, add the carrots, zucchini, and raisins to the skillet. Stir to combine, ensuring the vegetables are coated in the rich sauce and spices. Allow everything to cook together for the final few minutes. -
Prepare the Couscous
Now, take the couscous and spread it in a shallow baking dish to create an even layer. Sprinkle a pinch of salt over the couscous. -
Infuse the Couscous with Broth
Pour the hot, flavorful broth over the couscous, making sure it’s completely covered. Cover the dish with plastic wrap and let it sit for about 3 minutes. This resting time allows the couscous to absorb all the delicious broth, turning it fluffy and flavorful. -
Fluff the Couscous
Once the couscous has absorbed the broth, remove the plastic wrap. Use a fork to fluff the couscous, breaking up any clumps and ensuring each grain is separate and light. -
Serve
To finish, chop the fresh parsley finely and sprinkle it over the couscous for a burst of fresh flavor and color. Serve the couscous alongside the tender lamb and vegetables. Enjoy this rich and flavorful Moroccan dish that will transport you to the heart of Morocco with every bite.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Protein | 35g |
| Fat | 18g |
| Carbohydrates | 50g |
| Fiber | 10g |
| Sugar | 7g |
| Sodium | 600mg |
Tips for Success
- Make Ahead: This dish can be made a day ahead. Simply reheat the couscous and lamb mixture before serving for an even richer flavor.
- Customizing the Vegetables: If you have other vegetables on hand, feel free to add them to the mix. Sweet potatoes, bell peppers, or eggplant are excellent choices.
- Adjust the Spice Level: Moroccan cuisine often features warm spices, but feel free to adjust the amount of cinnamon, saffron, and pepper to suit your taste.
This Moroccan Couscous with Lamb is a fragrant, hearty dish that brings together the perfect balance of savory, spicy, and sweet flavors. It’s ideal for special occasions or whenever you’re craving a comforting meal full of rich, complex flavors.
