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Authentic Moroccan Couscous with Lamb

Enjoy this traditional authentic Moroccan couscous with lamb, featuring tender meat, fragrant saffron, and a hearty blend of root vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 1/2 cups water, divided use
  • 1 tbsp plus 1 tsp olive oil, divided use
  • 2 cups couscous
  • 1 lb lamb shank or shoulder, cut into chunks
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp ginger
  • 3 threads of saffron, bloomed with an ice cube
  • 2 tsp paprika
  • 1 yellow onion, diced
  • 1 carrot, cubed
  • 1 small eggplant, chopped into large chunks
  • 2 zucchini, chopped into large chunks
  • 1 cup turnip, chopped into large chunks
  • 2 tbsp parsley, minced
  • 2 tbsp cilantro, minced
  • 14 oz can of tomato sauce
  • 1 tsp red pepper flakes
  • 1 can garbanzo beans, drained

Method
 

  1. In a medium pot, bring 2 1/2 cups of water to a boil with 1 tsp olive oil.
  2. Add 2 cups couscous, cover, and remove from heat.
  3. Let sit covered for 5 minutes, then fluff with a fork and set aside.
  4. In a large pot, heat 1 tbsp olive oil over medium heat.
  5. Brown the lamb chunks on all sides to form a crust.
  6. Add diced yellow onion, bloomed saffron, salt, pepper, ginger, and paprika to the pot.
  7. Sauté until the onion becomes translucent.
  8. Add cubed carrots and turnip chunks.
  9. Cover and cook until carrots begin to soften.
  10. Add chopped zucchini and eggplant, then sauté for a couple of minutes.
  11. Add minced parsley, cilantro, tomato sauce, and remaining 2 cups of water.
  12. Cook over medium heat, slightly covered, until vegetables are tender and meat reaches 145 degrees.
  13. Add drained garbanzo beans and mix thoroughly until warmed through.
  14. Serve grains topped with the vegetable and meat mixture, pouring broth over the top.
  15. Garnish with additional herbs.

Notes

Bloom your saffron in an ice cube to extract maximum flavor and color before adding it to the pot.
Cut your vegetables into large, uniform chunks so they hold their shape during the simmering process.