classic Moroccan couscous recipe

Ingredients

For the couscous:

• 500 g (about 3 cups) medium-grain couscous

• 2 tbsp olive oil or smen (Moroccan preserved butter)

• 1 tsp salt

• 500 ml (2 cups) water

For the broth and lamb:

• 700 g – 1 kg lamb (shoulder, shank, or neck, cut into large pieces)

• 3 tbsp olive oil

• 2 onions, finely chopped

• 2 tomatoes, grated or finely chopped

• 1 tsp ground ginger

• 1 tsp ground turmeric or a pinch of saffron threads

• 1 tsp ground cinnamon (optional)

• 1 tsp black pepper

• 1 ½ tsp salt (adjust to taste)

• 1 small bunch fresh parsley and cilantro, tied together

• About 2 liters (8 cups) water

Vegetables (traditional mix):

• 3 carrots, peeled and cut lengthwise

• 3 zucchini, cut into halves or quarters

• 2 turnips, peeled and cut into wedges

• 2 potatoes, peeled and cut into halves

• 1 small cabbage, cut into wedges

• 1 small pumpkin piece (about 300 g), cut into large chunks

• 1 can chickpeas (400 g), drained and rinsed (or 200 g dried, soaked overnight)

Instructions

• Prepare the broth and lamb

  • In a large couscoussier or stockpot, heat olive oil over medium heat.

  • Add onions and sauté until soft.

  • Stir in grated tomatoes, ginger, turmeric, cinnamon (if using), pepper, and salt.

  • Add lamb pieces and brown lightly on all sides.

  • Pour in the water and add the parsley/cilantro bundle.

  • Bring to a boil, then reduce heat and simmer for about 45 minutes.

• Steam the couscous

  • Place the dry couscous in a large bowl. Drizzle with 2 tbsp olive oil and 1 tsp salt. Mix with your hands to coat the grains.

  • Add about ½ cup water and rub gently to separate grains.

  • Transfer couscous to the steamer basket of the couscoussier, set it over the simmering broth, and steam for about 20 minutes.

  • Return couscous to the bowl, sprinkle with 1 cup of salted water, mix and separate grains. Steam again for another 20 minutes. Repeat one more time if needed until the couscous is fluffy and tender.

• Cook the vegetables

  • After the lamb has simmered 45 minutes, add the carrots, turnips, and cabbage to the broth. Cook for 20 minutes.

  • Add potatoes, zucchini, pumpkin, and chickpeas. Continue cooking until all vegetables are tender and lamb is fully cooked (about another 30 minutes).

• Assemble and serve

  • Place the fluffy couscous on a large serving platter.

  • Create a well in the center and arrange the lamb pieces inside.

  • Decorate with the vegetables around the couscous, placing colorful pieces on top (pumpkin, zucchini, carrots).

  • Moisten couscous with some broth, serving the rest in a bowl on the side.