Royal Couscous with Seven Vegetables and Tender Lamb
Royal couscous is more than just a dish; it's a true celebration! Imagine tender vegetables, savory chickpeas, and lamb that falls off the bone, all perfumed with saffron and gentle spices. To make an authentic Moroccan couscous, the secret lies in steaming the couscous and choosing the right spices. Ras el hanout is essential, but you can also add a touch of cinnamon for a sweet note. This generous dish brings the whole family together around the table, and each bite transports you to the bustling souks of Marrakech. So, roll up your sleeves and let yourself be enchanted by the magic of this iconic dish!
Ingredients
- Medium couscous500 g
- Lamb shoulder1 kg
- Onions2
- Carrots4
- Zucchinis2
- Turnips2
- Bell peppers2
- Fresh tomatoes2
- Chickpeas200 g
- Raisins100 g
- Couscous spices (ras el hanout)2 tablespoons
- Cumin1 teaspoon
- Ground ginger1 teaspoon
- Saffron (threads)1 pinch
- Olive oil4 tablespoons
- Butter50 g
- Fresh cilantro1 bunch
- Salt and pepperTo taste
Instructions
- 1
Soak the chickpeas the night before. Drain them and set aside. In a large couscoussier, brown the meat cut into pieces with the sliced onion, olive oil, the spices (ras el hanout, cumin, ginger, saffron), salt and pepper. Add the chickpeas and cover with water. Bring to a boil and simmer for 30 minutes.
- 2
Peel the carrots, turnips, zucchinis, bell peppers and tomatoes. Cut them into large chunks. Add them to the couscoussier with the raisins. Cover and cook over low heat for 45 minutes.
- 3
Meanwhile, prepare the couscous: pour it into a large dish, sprinkle with a glass of salted water and a spoonful of oil. Mix and let it swell for 10 minutes.
- 4
Place the couscous in the steamer basket of the couscoussier, without packing it. Put it over the simmering broth. Steam for 20 minutes after boiling.
- 5
Remove the couscous, pour it into the dish, sprinkle with cold water and a pinch of salt. Fluff with a fork. Let cool slightly, then put it back in the steamer for a second cooking of 15 minutes.
- 6
Pour the couscous into a large serving dish, incorporate the butter in pieces and fluff. Arrange the meat and vegetables on top, drizzle with broth. Sprinkle with fresh cilantro and serve hot.
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