Entree: Morocco – Sahara & Southern Morocco – كسكس البيضاوي ➤ Kuskus al-Bayḍāwī (Casablanca-style couscous with spiced lamb and mixed vegetables)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 3 cups (510 g) semolina couscous (medium-grain)
- 1 1/2 lb (680 g) lamb shoulder, cut into 1 1/2 in (4 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 large onions, chopped (about 10 oz) (300 g)
- 4 cloves garlic, minced (about 1 oz) (30 g)
- 2 tsp (6 g) ground cumin
- 1 1/2 tsp (4.5 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1 g) saffron threads, crushed and soaked in 2 tbsp (30 ml) warm water (optional)
- 1 tsp (5 g) ras el hanout
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 4 cups (960 ml) beef or lamb stock (or water)
- 3 medium carrots, cut into large batons (about 10 oz) (300 g)
- 2 medium turnips or rutabagas, cut into large pieces (about 10 oz) (300 g)
- 2 medium zucchini, halved lengthwise and cut into chunks (about 10 oz) (300 g)
- 2 medium tomatoes, peeled and quartered (about 8 oz) (225 g)
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced (optional)
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped parsley and cilantro mixed, for garnish
- 3 tbsp (45 ml) butter or olive oil, for dressing couscous
- Warm water for steaming/rehydrating couscous as needed

Instructions

1. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium heat. Brown the lamb in batches, then remove and set aside.
2. In the same pot add chopped onions and garlic; sauté until soft and translucent. Return lamb to the pot, add cumin, coriander, cinnamon, ginger, ras el hanout, saffron with its soaking water if using, and season with salt and pepper. Stir to coat spices.
3. Add stock (4 cups / 960 ml) and bring to a simmer. Skim any foam, cover partially, and simmer gently for 45 minutes.
4. Add carrots and turnips, simmer 15 minutes, then add chickpeas, zucchini, and tomatoes. Continue simmering until vegetables and lamb are very tender, about 20–25 more minutes. Adjust seasoning and stir in preserved lemon slices if using.
5. Meanwhile prepare the couscous: place 3 cups (510 g) couscous in a large bowl, sprinkle with a pinch of salt and drizzle with 3 tbsp (45 ml) water while fluffing with fingers until grains start to separate. Let sit 5 minutes, then steam in a couscoussier or a fine sieve set over the simmering stew for 15–20 minutes until fluffy. Alternatively, rehydrate with hot water per package instructions and fluff with fork.
6. Transfer steamed couscous to a large shallow dish, toss with 3 tbsp (45 ml) butter or olive oil and a little warm water if needed to keep light and separate. Taste and adjust salt.
7. To serve, mound couscous on a large platter, arrange lamb and vegetables on top, ladle some broth over, sprinkle with chopped parsley and cilantro, and serve additional broth on the side.