Entree: Morocco – Marrakesh – كسكس بالخضروات السبع ➤ Kseksu bil-khudrawāt as-sab‘a (A Moroccan steamed semolina couscous served with a rich spiced broth and a medley of seven cooked vegetables, often with lamb and chickpeas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 5 min

Total 1 hr 50 min

Ingredients

- 2 cups (340 g) fine semolina couscous
- 3 tbsp (45 ml) olive oil, divided
- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, crushed
- 1 tsp (5 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 2 tsp (6 g) ground cumin
- 2 tsp (6 g) ras el hanout
- 1 cinnamon stick
- 6 cups (1.4 L) beef or lamb stock (or water)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 3 medium carrots, peeled and cut into large batons (about 12 oz / 340 g)
- 2 small turnips, peeled and halved (about 10 oz / 285 g)
- 2 medium zucchini, halved lengthwise and cut into large pieces (about 10 oz / 285 g)
- 1 small pumpkin or kabocha, peeled and cut into 1-inch cubes (about 1 lb / 450 g)
- 1/2 small cabbage, cut into wedges (about 10 oz / 285 g)
- 1 medium eggplant, cut into large chunks (about 10 oz / 285 g)
- 1/4 cup (60 ml) tomato paste
- Salt and freshly ground black pepper to taste
- 1/4 cup (60 ml) chopped fresh cilantro and parsley mixed for garnish
- Harissa or preserved lemon, to serve (optional)
- 2 tbsp (30 g) butter (optional, for finishing couscous)

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches until well colored; remove and set aside.
2. Add remaining 2 tbsp (30 ml) olive oil to the pot. Sauté the chopped onion until soft and translucent, then add the garlic, ginger, turmeric, cumin, ras el hanout and cinnamon stick; cook 1–2 minutes until fragrant.
3. Return the lamb to the pot, stir in the tomato paste, then add the stock (or water) to cover. Bring to a simmer, reduce heat to low, cover and simmer gently for 45 minutes.
4. After 45 minutes, add the carrots and turnips and cook 10 minutes. Add the pumpkin and cabbage and cook another 10 minutes. Add the zucchini, eggplant and drained chickpeas and simmer until all vegetables are tender but hold their shape, about 10–12 more minutes. Season broth with salt and pepper and remove the cinnamon stick.
5. Meanwhile, prepare the couscous: place couscous in a large bowl, sprinkle with a pinch of salt and 1 tbsp (15 ml) olive oil, and add 1/2 cup (120 ml) warm broth from the pot; fluff and let absorb 5 minutes. Then steam or fluff with a fork and, if using, stir in butter and a few tablespoons of hot broth until light and fluffy.
6. To serve, mound couscous on a large communal platter, arrange the lamb and vegetables on top, and ladle hot broth over everything. Garnish with chopped cilantro and parsley. Serve with harissa or preserved lemon on the side.