Entree: Morocco – Atlas Mountains – كسكس أمازيغي ➤ Kuskus Amazighi (Steamed semolina couscous served with slow-simmered lamb, chickpeas, and mountain vegetables in Berber style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 10 min

Ingredients

For the stew:
- 2 lb (900 g) lamb shoulder, bone-in, cut into 1½-inch (3–4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 large onions, chopped (about 10 oz / 300 g)
- 4 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 1½ tsp (4 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 2 tbsp (18 g) ras el hanout
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 ml) black pepper
- 8 cups (2 L) water or low-sodium chicken or lamb broth
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 3 medium carrots, peeled and cut into 2-inch (5 cm) pieces (about 10 oz / 300 g)
- 2 small turnips or rutabagas, peeled and quartered (about 8 oz / 225 g)
- 2 small zucchini, halved lengthwise and cut into large pieces (about 10 oz / 300 g)
- 1 small pumpkin or squash piece, peeled and cut into chunks (about 12 oz / 340 g)
- 1 preserved lemon, pulp removed, rind rinsed and sliced (optional)
- Handful fresh cilantro and parsley, chopped, for garnish
For the couscous:
- 3 cups (510 g) fine semolina couscous
- 3 tbsp (45 ml) olive oil or unsalted butter
- 1 tsp (5 g) salt
- 1–1½ cups (240–360 ml) warm water, plus extra for steaming as needed

Instructions

1. Brown the lamb: heat 2 tbsp (30 ml) olive oil in a large heavy pot or couscoussier base over medium-high heat. Brown lamb pieces in batches until nicely seared; remove and set aside.
2. Sauté aromatics and spices: lower heat to medium, add chopped onions and sauté until soft, about 6–8 minutes, then add garlic, cumin, coriander, cinnamon, and ras el hanout; cook 1–2 minutes until fragrant.
3. Build the stew: return lamb to the pot, add 8 cups (2 L) water or broth, drained chickpeas, salt, and pepper. Bring to a simmer, skimming foam. Cover and simmer gently 45 minutes.
4. Add vegetables: add carrots and turnips, simmer 15 minutes, then add pumpkin and zucchini and continue simmering until vegetables and lamb are tender, about 20–25 more minutes. If using preserved lemon, stir in rind slices in the last 10 minutes. Adjust seasoning.
5. Prepare the couscous: place 3 cups (510 g) couscous in a large bowl, stir in 1 tsp (5 g) salt and 3 tbsp (45 ml) oil or butter. Gradually sprinkle 1–1½ cups (240–360 ml) warm water over couscous while fluffing with fingers to moisten evenly. Let sit 10 minutes to absorb.
6. Steam the couscous: transfer couscous to the top part of a couscoussier or steamer basket. Steam over the simmering stew for 20 minutes. Remove, fluff with a fork, drizzle a little oil or melted butter, break up any lumps with fingers, then return to steam another 10–15 minutes until light and tender. If no couscoussier, steam in a fine-mesh sieve set over the pot, covering tightly.
7. Final assembly: mound the steamed couscous on a large serving platter, form a well in the center and ladle lamb, chickpeas, and vegetables with broth over and around it. Garnish with chopped cilantro and parsley. Serve family-style with extra broth on the side.