Moroccan Couscous with Seven Vegetables
Morocco's Friday couscous — fluffy steamed couscous heaped with lamb and seven vegetables simmered in a saffron, ginger and turmeric broth that is ladled over at the table. A whole family's meal from one pot.
Ingredients
Ingredients
- 1 kg lamb neck or shoulder on the bone, in large pieces
- 2 medium onions, sliced
- 60 ml olive oil
- 3 medium tomatoes, grated
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp black pepper, ground
- 1 pinch saffron threads
- 1 cinnamon stick
- 1 bunch fresh coriander and parsley, tied together
- 1 tbsp salt
- 2 l water
- 3 medium carrots, halved lengthways
- 2 medium turnips, quartered
- 1/4 head white cabbage, cut into wedges
- 400 g pumpkin or butternut squash, in large chunks
- 2 medium courgettes, halved
- 400 g tinned chickpeas, drained
- 500 g couscous
- 40 g butter
Nutrition (estimated)
high confidenceRecipe total: 9558 kcal · P 369.8g · C 581.7g · F 642.6g
Estimated from 20 of 20 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the olive oil in a large pot (the base of a couscoussier, if you have one), add the lamb, onions, tomatoes, ginger, turmeric, pepper, saffron, cinnamon and most of the salt and stir over medium heat for 10 minutes, until the meat is coated and the onions soften.
- 2Pour in 1.5 l of the water, add the herb bunch, bring to the boil, cover and simmer for 1 hour.
- 3Add the carrots, turnips and cabbage and simmer for 20 minutes, then the pumpkin, courgettes and chickpeas for 20 minutes more, until all the vegetables are tender but whole.
- 4Meanwhile put the couscous in a wide dish, sprinkle over 250 ml of the remaining water mixed with the last pinch of salt and rub the grains between your palms until every one is moist; leave for 10 minutes.
- 5Steam the couscous uncovered in a steamer basket or the top of the couscoussier over the simmering pot for 15 minutes, until steam rises through it.
- 6Tip it back into the dish, sprinkle with the last 250 ml of water, rake with your fingers to break up any lumps and steam for 15 minutes more, then work in the butter so every grain is separate.
- 7Pile the couscous in a mound on a large platter, make a well in the centre and set the lamb in it, then arrange the vegetables around the sides.
- 8Lift out the herb bunch and cinnamon, ladle broth over the couscous until it is moist and serve the rest in a jug at the table.
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Questions and answers
How long does Moroccan Couscous with Seven Vegetables take to make?
About 140 minutes: 30 min prep and 110 min cooking.
What ingredients do you need for Moroccan Couscous with Seven Vegetables?
20 ingredients: lamb neck or shoulder on the bone, onions, olive oil, tomatoes, ground ginger, ground turmeric, black pepper, saffron threads, cinnamon stick, fresh coriander and parsley, salt, water and 8 more.
How many servings does this Moroccan Couscous with Seven Vegetables recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Moroccan Couscous with Seven Vegetables?
About 1593 kcal, with 61.6 g protein, 96.9 g carbohydrate and 107.1 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Moroccan Couscous with Seven Vegetables?
Moroccan Couscous with Seven Vegetables comes from Moroccan cuisine.
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