Moroccan Couscous

Moroccan Couscous

This is my grandmother’s version of couscous. It is delicious and very healthy.

Couscous
Author: 
Recipe type: Main
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 lbs. couscous
  • 3 lbs. lamb, cut into 2-inch cubes
  • 4 chicken legs
  • 1 lb. onion, thickly sliced
  • 6 carrots, quartered
  • 1 lb. turnips, quartered
  • 1 lb. zucchini, cut into 2-inch slices
  • 1 can quartered artichoke hearts
  • Salt and pepper, to taste
  • 2 quarts water
  • 2 cans chick peas
  • 2 tomatoes, fresh or canned
  • 8 tbsp. butter
  • ⅓ cup olive oil
  • 1 cup raisins
  • 2 tsp. saffron
  • ½ tsp. nutmeg
  • 3 cloves
  • ½ tsp. cinnamon
  • 2 tsp. coriander
  • Chili powder, to taste
Instructions
  1. In a large pan, put the meat, the oil, the water and the spices and cook for one hour. Add the chicken and the vegetables and cook 30 minutes.
  2. Cook the couscous according to package directions.
  3. Puff the raisins with a little broth.
  4. Mix the couscous with the butter and set it on the center of a very large serving platter. Sprinkle with the raisins over the couscous. And around the couscous arrange all the meats and vegetables. Pour some of the broth over it. Serve the rest of the broth separately.
  5. A hot pepper sauce called "harissa" is served with the couscous. It is made with crushed hot red pepper pods mixed with oil.