Moroccan Couscous with Lamb

Moroccan couscous with lamb is a flavorful dish that incorporates aromatic spices, vegetables, and the sweetness of lamb. Here is an Italian twist on this classic North African recipe.

Ingredients

• 400 g of couscous
• 500 g of lamb meat, cut into pieces
• 1 chopped onion
• 2 carrots, cut into pieces
• 1 zucchini, cut into pieces
• 1 red bell pepper, cut into pieces
• 100 g of chickpeas, already soaked
• 2 liters of meat broth
• 1 bunch of fresh coriander
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• A pinch of cinnamon
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. In a large pot, heat some oil and sauté the onion until it becomes translucent.
2. Add the lamb and brown it until it’s well seared on all sides.
3. Add the spices: turmeric, cumin, paprika, cinnamon, salt, and pepper. Stir well to flavor the lamb.
4. Pour the meat broth into the pot and bring to a boil, then add the chickpeas.
5. Reduce the heat, cover, and let simmer for about 1 hour, or until the lamb is tender.
6. In the meantime, prepare the couscous according to package instructions, usually just pour the couscous into a large bowl and cover it with hot broth, then cover and let it rest for about 10 minutes.
7. While the couscous is swelling, add the carrots, zucchini, and red bell pepper to the pot with the lamb and cook for another 20-30 minutes.
8. Once the couscous is ready, fluff it with a fork and season it with a drizzle of extra virgin olive oil.
9. Serve the lamb and vegetables on top of the couscous and garnish the dish with fresh coriander leaves.

Curiosity

Couscous is a very versatile dish and is consumed in various variations throughout North Africa. Traditionally, Moroccan couscous is prepared in a couscoussière, a special two-tiered pot that allows the couscous to cook evenly using steam from the broth below.