This traditional Moroccan dish is healthy and delicious. It’s a great way to get kids to eat a variety of vegetables.
Moroccan Lamb and Vegetable Couscous
Recipe type: Main
- 3 pounds lamb, cut into 2-inch cubes
- ⅓ cup oil
- 2 quarts water (8 cups)
- 2 teaspoons saffron (or 2 pinches)
- ½ teaspoon nutmeg
- 3 cloves
- ½ teaspoon cinnamon
- 2 tablespoons coriander
- ½ teaspoon mild chili powder
- salt and pepper to taste
- 1 pound onions, thickly sliced
- 6 carrots, quartered
- 3 small turnips, peeled and quartered
- 3 small zucchini, cut in 2 inch slices
- 1 package frozen artichoke heart quarters (unthawed)
- 1 can garbanzo beans
- 2 canned whole tomatoes
- 1 package of couscous
- 4 tablespoons butter (optional)
- 1 cup raisins
- In a large pan, add the meat, the oil, the water, and the spices, and cook for one hour.
- Add the vegetables and cook for 30 minutes more.
- If you have a couscous pan, you can cook the couscous over this stew.
- Place the raisins in a bowl and add a bit of the stew broth to them so they soften and puff.
- Cook the couscous according to package directions. Mix the couscous with the butter and set it in the center of a very large serving platter. sprinkle the raisins over the couscous. Arrange the meat and vegetables around the couscous and pour some of the broth over it. Serve the rest of the broth separately for those who like more stew-like.
- Serve with Harissa.