A generous couscous seasoned with fragrant ras el hanout, featuring melt-in-your-mouth lamb, tender vegetables, and fluffy semolina. An approachable homemade version capturing the warm, welcoming spirit of a classic sharing platter.
Ingredients
- 500 g medium couscous semolina
- 700 g boneless lamb shoulder, cut into stew pieces
- 300 g cooked chickpeas
- 4 pieces carrots
- 3 pieces zucchini
- 2 pieces turnips
- 1 piece yellow onion
- 3 cloves garlic
- 400 g crushed canned tomatoes
- 1 tbsp tomato paste
- 2 tsp ras el hanout
- 3 tbsp olive oil
- 1.7 l water
- 30 g unsalted butter
- to taste fine sea salt
- to taste freshly ground black pepper
- 1 piece lemon
- 0.5 bunches fresh cilantro
- to taste harissa paste
Method
- Peel the onion, garlic, carrots, and turnips, then cut into even pieces; slice the zucchini slightly thicker so it holds its shape during cooking.
- Season the lamb generously with salt and black pepper, then sear in hot oil in a Dutch oven until browned on all sides and a light fond develops on the bottom of the pot.
- Add the sliced onion and crushed garlic to the pot; sauté until the onion turns translucent and the raw garlic aroma subsides.
- Stir in the tomato paste, crushed tomatoes, and ras el hanout; cook, stirring frequently, until the tomato mixture deepens in color, thickens, and smells of toasted spices.
- Add the carrots, turnips, and water, then bring to a gentle simmer until the lamb begins to turn fork-tender.
- Stir in the chickpeas and zucchini, then continue simmering until the vegetables are tender yet intact and the sauce is fragrant and lightly glossy.
- Meanwhile, place the semolina in a large heatproof bowl, moisten with hot salted water, cover, and let steam until the grains are tender; fluff with a fork and fold in the butter.
- Taste the broth and adjust salt, pepper, and lemon juice; it should taste warmly spiced, well-rounded, and bright enough to feel balanced.
- Mound the warm couscous onto a large serving platter, arrange the lamb, vegetables, and chickpeas in the center, and ladle over a portion of the hot broth.
- Serve with the remaining broth on the side, along with chopped cilantro, lemon wedges, and harissa so everyone can adjust the heat to taste.
Nutrition
Per serving
- Energy
- 611.3 kcal
- Protein
- 32.07 g
- Carbohydrate
- 69.67 g
- Fat
- 22.28 g
- Fibre
- 9.22 g
- Calcium
- 61.8 mg
- Iron
- 2.72 mg
- Magnesium
- 65.35 mg
