Authentic Couscous

Authentic Moroccan Couscous is one of the most famous traditional dishes in Moroccan cuisine. It’s prepared with fluffy couscous grains, tender pieces of meat, and vegetables simmered in a rich broth infused with aromatic spices. Typically served at family gatherings and special occasions, it’s known for its warm and delicious flavor.

Ingredients

– Ingredients for Broth and Meat:

• Olive oil: 1 tablespoon
• Lamb: 1 pound (bone-in or boneless, cut into cubes)
• Salt: 2 teaspoons
• Black pepper: 1 teaspoon
• Ginger: 2 teaspoons (ground)
• Saffron: 0.1 ounces (about 3 grams)
• Paprika: 2 teaspoons
• Onion: 1 medium (chopped)
• Carrot: 1 medium (chopped)
• Turnip: 1 cup (or parsnip, cubed)
• Zucchini: 2 medium (cut into large pieces)
• Eggplant: 1 medium (cut into large pieces)
• Parsley: 2 tablespoons (chopped)
• Cilantro: 2 tablespoons (chopped)
• Tomato paste: 14 ounces (about 400 grams)
• Water: 2 cups (or vegetable broth)
• Chili pepper: 1 teaspoon (red pepper flakes or fresh chili, optional)
• Chickpeas: 1.5 cups (cooked)

Instructions

1. To prepare the couscous: Place the water and olive oil in a pot and bring to a boil. Add the couscous, cover the pot, and remove from heat.
2. Let the couscous sit for 5 minutes to absorb all the liquid. Fluff the grains with a fork and set aside.
3. To prepare the meat and vegetables: Heat the olive oil in a large pot over medium heat. Add the lamb cubes and sear until golden brown on all sides.
4. Add the onion, saffron, salt, black pepper, ginger, and paprika. Stir until the onion softens.
5. Add the carrots and turnips and cook for a few minutes. Then add the zucchini and eggplant and stir for another two minutes.
6. Pour in the parsley, cilantro, tomato paste, and water or broth. Partially cover the pot and let everything simmer over medium heat for 20 to 30 minutes, or until the lamb is tender and the vegetables are cooked through.
7. Add the chickpeas during the last few minutes of cooking and stir to heat through.
8. To serve: Place the couscous on a large serving platter. Arrange the lamb pieces over the couscous and artfully distribute the vegetables around the meat.
9. Spoon some of the broth over the couscous and vegetables, or serve the broth in a separate bowl. Garnish with a little chopped parsley and cilantro, and serve hot.