Entree: Morocco – Berber Cuisine – Berber Couscous with Seven Vegetables (Steamed semolina couscous served with slow-braised lamb and seven simmered vegetables in a fragrant spiced broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (3 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) ground ginger
- 2 tsp (8 g) ground cumin
- 1 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cinnamon OR 1 cinnamon stick
- 1/2 tsp (1 g) ground turmeric
- Pinch saffron threads (optional)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (200 g) dried chickpeas, soaked overnight and drained OR 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 4 medium carrots, peeled and halved lengthwise (about 1 lb / 450 g)
- 3 medium turnips, peeled and quartered (about 10 oz / 300 g)
- 3 medium zucchini, halved lengthwise (about 14 oz / 400 g)
- 2 cups (300 g) pumpkin or butternut squash, peeled and cubed
- 1 small head cabbage, quartered (about 1 lb / 450 g)
- 3 medium potatoes, peeled and quartered (about 1 lb / 450 g)
- 3 tbsp (45 g) tomato paste
- 6 cups (1.4 L) chicken or lamb broth, or water
- 2 preserved lemons, pulp removed and rind rinsed and thinly sliced (optional)
- 1/2 cup (15 g) chopped fresh cilantro and parsley combined
- 3 cups (520 g) medium-grain semolina couscous
- 3 tbsp (45 g) unsalted butter or olive oil, to finish couscous
- Harissa, to serve (optional)

Instructions

1. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium-high heat. Brown the lamb pieces in batches until well colored, about 5 minutes per batch. Remove and set aside.
2. Add the sliced onions to the pot and cook until softened and translucent, about 6–8 minutes. Stir in the garlic, ground ginger, cumin, coriander, cinnamon, turmeric, saffron (if using), and tomato paste; cook 1–2 minutes until fragrant.
3. Return the lamb to the pot with any accumulated juices. Add the soaked chickpeas, 6 cups (1.4 L) broth or water, salt, and pepper. Bring to a simmer, skimming any foam. Cover, reduce heat to low, and simmer gently for 45 minutes.
4. Add the hardest vegetables first: carrots and turnips. Cover and simmer 10 minutes. Add potatoes and pumpkin, cover and simmer another 10 minutes. Add cabbage and zucchini, and continue simmering until all vegetables and lamb are tender, about 15–20 more minutes. Taste and adjust seasoning; stir in preserved lemon slices and chopped herbs near the end of cooking.
5. Meanwhile, prepare the couscous: place 3 cups (520 g) couscous in a large bowl. Bring 3 cups (710 ml) salted water or a mix of water and a little broth to a boil. Pour the boiling liquid over the couscous, add 2 tbsp (30 g) butter or olive oil, stir quickly, cover and let sit 5 minutes. Fluff with a fork and steam once more in a couscoussier or in a steamer basket set over the cooking stew for 10–15 minutes for a lighter texture. If no steamer, fluff and rub with the back of a fork, then heat gently with remaining 1 tbsp (15 g) butter before serving.
6. To serve, mound the couscous on a large platter, arrange lamb and vegetables on top, and ladle hot broth over the couscous. Serve with extra broth at the table and harissa on the side.