World Flavors Cookbook

Couscous Royale

Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

Cuisine: Morocco

Ingredients

• 500g medium couscous
• 1kg lamb shoulder, cubed
• 2 onions, quartered
• 3 carrots, chunked
• 3 turnips, quartered
• 2 zucchini, chunked
• 1 can chickpeas
• 200g pumpkin, cubed
• 2 tomatoes
• 1 bunch cilantro and parsley
• Ras el hanout, saffron, butter, salt

Instructions

1. In bottom of couscoussier, brown lamb with onions and spices. Add water and simmer 1 hour.
2. Steam couscous in the top level over the stew. Fluff with butter every 20 minutes — 3 steamings total.
3. Add root vegetables to stew. Cook 20 minutes.
4. Add softer vegetables and chickpeas. Cook 15 minutes.
5. Mound couscous on a large platter. Create a well in center.
6. Arrange meat and vegetables in the well. Ladle broth over everything.