The Best Moroccan Couscous Recipe
You won't stop doing it again and again...
A great classic of North African cuisine, declined in countless versions and often “adapted” to meet Western tastes. The Moroccan couscous is a dish with ancient origins, widespread in the Maghreb countries in infinite variations that often change from family to family. The trait d’union that unites all these local variations is precisely the couscous, the famous semolina grains that are traditionally prepared at home, then steamed in a special casserole called couscous.
We, at niood, are giving you a “fast” version but, as usual, we served it with a stew of lamb and vegetables, flavored with cinnamon and ginger. In this dish the flavors of meat, vegetables and couscous blend with wisdom, giving life to a tasty and nutritious single dish with an exotic flavor, but not too far from Mediterranean tastes.
It is a very convivial dish, which is brought to the table on a large plate from which diners are invited to draw: this makes Moroccan couscous the ideal dish for an informal and carefree dinner. So, if you are looking for a recipe to prepare for that evening with friends, get to work: with this version of the Moroccan couscous you will rediscover the joy of being together. And once you’ve tried the traditional recipe, let yourself be tempted by other appetizing versions.
To prepare the Moroccan couscous, start by preparing the broth: after having boned the leg of lamb, put the bone in a high-sided pot together with a cinnamon stick, and add the black peppercorns, and salt.
Also add the carrots and onion that you have previously peeled and cut into pieces and pour the cold water. Bring to a boil and cook for 40 minutes, skimming when necessary using a skimmer.
In the meantime, cut the meat of the leg of lamb into chunks, peel and grate the ginger and cut the onion into slices. When the broth is ready, filter it with the help of a colander, collecting it in a pot that you will keep warm. At this point, pour the oil into a large pan, and pour the onion.
Grate ginger and simmer everything, blending if necessary with a ladle of broth to facilitate cooking and prevent it from burning. Cook for 10 minutes and in the meantime peel the carrots, and cut them into three pieces making a diagonal cut. Do the same thing with the courgettes, wash them and trim them: cut them in half lengthwise and then cut them in three, diagonally.
Return to the sauté and add the lamb pulp, salt and cover the meat with the hot broth.
Cover with the lid and cook for 30 minutes. After this time, add the zucchini and carrots and the precooked chickpeas. Salt again, cover with a lid and cook for another 20 minutes. When there are 5 minutes left for the stew to finish cooking, add the raisins.
Now take the couscous, distribute it in a pan to create a thin layer and add the salt and the saffron. Pour the hot broth until the couscous is completely covered. Cover the pan with cling film and let the couscous swell for about 3 minutes, until it has absorbed all the broth. Once the broth is completely absorbed, remove the plastic wrap and shell the couscous with a fork, to remove any lumps.
Finely chop the parsley and then pass on the plate: pour the couscous into a large plate and, on top, arrange the lamb pieces in the center and the sunburst vegetables. Sprinkle with chopped parsley and serve: your Moroccan couscous is ready to be enjoyed!
It is recommended to consume the freshly prepared Moroccan couscous. If there is any leftover, keep it for a maximum of one day in the refrigerator, in a closed container or well covered with plastic wrap.
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