Lamb Couscous is a quintessential Moroccan dish, often regarded as a national treasure. It combines tender, slow-cooked lamb stew with fluffy couscous and is packed with rich spices and vegetables. This dish is traditionally served during special occasions, family gatherings, and festive meals, as it represents a blend of flavor, warmth, and hospitality. The succulent lamb, aromatic vegetables, and savory broth, paired with the light couscous, create a hearty and comforting meal that’s both filling and satisfying.
Ingredients
For the Lamb Stew:
- 2 lbs (900g) lamb shoulder or shanks, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground ginger (optional)
- 1-2 cinnamon sticks
- 4 cups beef or chicken broth (or water)
- Salt and pepper to taste
- 2 carrots, peeled and cut into chunks
- 2 zucchini, cut into chunks
- 2 tomatoes, chopped
- 1/2 cup chickpeas (cooked or canned)
- 1/2 cup dried apricots (optional, for a sweet touch)
- 1/2 cup raisins (optional, for a sweet touch)
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
For the Couscous:
- 2 cups couscous
- 2 tablespoons olive oil or butter
- 1/2 teaspoon salt
- 2 cups water or broth (for steaming)
Instructions
1. Prepare the Lamb Stew:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides. This should take about 8-10 minutes.
- Once the lamb is browned, add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the ground cumin, coriander, turmeric, cinnamon, paprika, and ginger (if using). Stir well to coat the lamb and onion with the spices.
- Pour in the broth (or water) and add the cinnamon sticks. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the lamb is tender and the flavors have melded together. You can also cook it in a slow cooker for 6-8 hours on low heat.
- About 30 minutes before the stew is ready, add the carrots, zucchini, chopped tomatoes, chickpeas, and dried apricots and raisins (if using). Stir to combine and continue cooking until the vegetables are tender.
2. Prepare the Couscous:
- In a large bowl, combine the couscous, olive oil (or butter), and salt.
- Boil 2 cups of water or broth in a separate pot. Once it’s boiling, pour the hot liquid over the couscous. Stir, then cover the bowl with a clean kitchen towel or lid. Let it sit for about 10-15 minutes to allow the couscous to steam and absorb the liquid.
- After the couscous has absorbed the liquid, fluff it with a fork to separate the grains. You can drizzle a little more olive oil or butter to keep it light and fluffy.
3. Serve the Lamb Couscous:
- Once the lamb stew is ready, remove the cinnamon sticks and adjust the seasoning if necessary.
- Serve the couscous on a large platter or individual plates. Spoon the lamb stew, vegetables, and broth over the couscous.
- Garnish with fresh parsley or cilantro for a burst of color and freshness.
Tips and Variations:
- Meat Alternatives: While lamb is traditional in this dish, you can also use chicken or beef as a substitute for the stew.
- Vegetarian Version: For a vegetarian version, you can omit the meat and use a variety of vegetables like bell peppers, eggplant, carrots, and potatoes. Add chickpeas for protein.
- Add Spices: If you want to add more flavor to the couscous itself, you can include some saffron or a pinch of turmeric to give it a vibrant yellow color and a subtle taste.
- Sweet and Savory: The combination of sweet dried fruits like apricots and raisins with the savory lamb stew is a hallmark of Moroccan cuisine. Adjust the sweetness to your taste.
- Make Ahead: Lamb couscous is even better the next day as the flavors continue to develop. You can store leftovers in an airtight container in the fridge for up to 3 days.
