Moroccan Couscous
This is a treasured recipe from a Moroccan friend. Pic under the cut. It's very meaty and I didn't want to offend the sensibilities of my vegetarian friends. :)
Such a rough picture! I didn't have time to style this...hubbie was hungry! Crumbs on the counter! But you get the idea.
Traditionally cooked and served in a tagine, my friend always put the tagine in the middle of the table and everyone dug in with their own spoon, no bowls.
This serves an army. Leftovers are great, too. Use the packaged couscous in the rice aisle of the grocery store. Works wonderfully well as a vegetarian dish, just omit the lamb.
Moroccan Couscous
Stew
2 lb. stew lamb, fat trimmed
1 (15 oz.) can chickpeas
1 turnip, peeled and sliced
1 sweet potato, peeled and sliced
3 carrots, peeled and cut into 3” segments
1 onion, chopped
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon saffron
1 teaspoon turmeric
1 teaspoon ginger powder
1 (15 oz.) can vegetable broth
******
2 zucchini, sliced
2 tomatoes, quartered
1 small cabbage, quartered
Combine first 10 ingredients in a large pot. Add water to cover. Bring to a boil and simmer for 40 minutes. Add final 3 ingredients and simmer 20 minutes longer.
Couscous
Prepare according to package instructions, substituting half of the water with broth from the stew.
Serve hot stew over couscous in shallow bowls.
Such a rough picture! I didn't have time to style this...hubbie was hungry! Crumbs on the counter! But you get the idea.
Traditionally cooked and served in a tagine, my friend always put the tagine in the middle of the table and everyone dug in with their own spoon, no bowls.
This serves an army. Leftovers are great, too. Use the packaged couscous in the rice aisle of the grocery store. Works wonderfully well as a vegetarian dish, just omit the lamb.
Moroccan Couscous
Stew
2 lb. stew lamb, fat trimmed
1 (15 oz.) can chickpeas
1 turnip, peeled and sliced
1 sweet potato, peeled and sliced
3 carrots, peeled and cut into 3” segments
1 onion, chopped
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon saffron
1 teaspoon turmeric
1 teaspoon ginger powder
1 (15 oz.) can vegetable broth
******
2 zucchini, sliced
2 tomatoes, quartered
1 small cabbage, quartered
Combine first 10 ingredients in a large pot. Add water to cover. Bring to a boil and simmer for 40 minutes. Add final 3 ingredients and simmer 20 minutes longer.
Couscous
Prepare according to package instructions, substituting half of the water with broth from the stew.
Serve hot stew over couscous in shallow bowls.