Moroccan Lamb and Vegetables with Couscous

    1 hour 40 min

    Here is a couscous recipe from my grandmother. She used to make this dish often when we went to see her. My couscous is almost as good as hers! You need a couscoussier for this recipe, which is a traditional Moroccan pot with a large bottom for stewing meats and vegetables, and a steamer basket on top for steaming couscous. If you don't have a couscoussier, simply make the components separately.

    35 people made this

    Serves: 6 

    • 3 tablespoons oil
    • 1kg lamb shoulder, cut into large cubes
    • 3 onions, minced
    • 25g fresh coriander, chopped
    • 6 tomatoes, peeled and chopped
    • 3 tablespoons passata
    • 1 pinch nutmeg
    • 1 tablespoon paprika
    • salt and pepper to taste
    • 3 leeks, sliced
    • 4 potatoes, peeled and cubed
    • 5 carrots, peeled and cut into thick slices
    • 3 courgettes, peeled and cut into thick slices
    • 450g chickpeas
    • 1kg couscous
    • 160g butter, softened

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Heat the oil in the bottom of a couscoussier (or casserole) over medium heat and cook the lamb, onion and coriander; stir well. Stir in the tomatoes, passata, nutmeg, paprika and 250ml of water. Season with salt and pepper. Simmer over low heat for 25 minutes.
    2. Fill the top portion of the couscoussier 3/4 full with water. Add the leeks, potatoes, carrots, chickpeas and courgette. Bring to the boil then simmer. Season with salt and pepper.
    3. Meanwhile, put the couscous in a large bowl, add 450ml of water and set aside for 15 minutes.
    4. Pour the couscous into the couscoussier. Cook for 30 minutes once it starts to steam.
    5. Put the couscous in a large bowl, add butter, mix well with a fork so that the grains do not stick.
    6. Serve the couscous, stock, meat and vegetables separately.

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