Moroccan Couscous with Seven Vegetables

Name: Moroccan Couscous with Seven Vegetables
Cook time: 155 min
Total time: 155 min
Yield: 6 servings
Cuisine: Moroccan Maghreb
Ingredients: 1 kg Lamb Shoulder, or shank, cut into large pieces; 2 large Onions, finely chopped; 2 Tomatoes, grated (or 200 g pureed tomatoes); 3 tbsp Olive Oil; 1 1/2 tsp Ground Ginger; 1 tsp Ground Turmeric; 1/2 tsp Pepper (Black), freshly ground; 2 tsp Salt, fine, to taste; 1 sticks of Cinnamon, traditional, optional; 1 bunches of Cilantro, fresh, tied; 1 bunches of Parsley, fresh, tied; 2 stalks of Celery, cut in large pieces; 1 cups Dried Chickpeas, soaked overnight and drained (or 400 g cooked chickpeas, rinsed); 3 Carrots, peeled and halved lengthwise; 3 small Turnips, peeled and quartered; 3 medium Potatoes, peeled and halved; 3 Zucchinis, halved lengthwise (courgettes); 400g Pumpkin, or butternut squash, cut in large chunks; 1/2 small Green Cabbage, cut into large wedges; 1.8 l Water, enough to cover and make broth; 600g Medium-Grain Couscous; 1 tsp Salt, fine; 2 tbsp Olive Oil; 450ml Water, for initial hydration/steaming; 2 tbsp Unsalted Butter, or smen, to finish; 1 pinches of Saffron Threads, crushed (or 1/4 tsp saffron powder)

A fragrant Moroccan couscous topped with tender braised lamb and a colorful medley of seven vegetables simmered in a warm, spice-scented broth. Saffron, cinnamon and turmeric lend exotic depth while fresh cilantro and parsley brighten the finished dish — perfect for family-style serving straight from the pot. The light, buttery couscous soaks up the juices for a comforting, aromatic meal.

A fragrant Moroccan couscous topped with tender braised lamb and a colorful medley of seven vegetables simmered in a warm, spice-s... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

2 hrs30 min

Price

2,20 €

Calories

1067 kcal

healthy

one pot

high protein

low sugar

Method

Soak the chickpeas

If you're starting with dried chickpeas, rinse the Dried Chickpeas, 1 cup, cover them with plenty of cold water, and leave them to soak overnight. Drain them well before you cook.

Prep the vegetables

Peel and finely chop the Onions, grate the Tomato into a juicy pulp, and tie the Cilantro and Parsley into small bundles with kitchen string. Cut the Celery into large pieces, halve the Carrots lengthwise, quarter the Turnips, halve the Potatoes, halve the Zucchini lengthwise, cut the Pumpkin into large chunks, and wedge the Green Cabbage.

Brown the lamb

Heat 3 tbsp Olive Oil in a large heavy pot over medium-high heat. Add the Lamb Shoulder, 1 kg, pieces and brown them on all sides, turning them as they color.

Simmer the broth

Stir in the onion with 1.5 tsp Ground Ginger, 1 tsp Ground Turmeric, 1/2 tsp Pepper (Black), and 2 tsp Salt (fine), and cook for 2 to 3 minutes, scraping up the browned bits on the bottom of the pot. Add the tomato, the cilantro bundle, the parsley bundle, the celery, the drained chickpeas, the optional Cinnamon stick, the Water (about 1.8 l, or enough to cover the meat by a couple of centimeters), and the crushed Saffron Threads. Bring everything to a boil, skim off any foam, then lower the heat to a gentle simmer for 60 minutes.

Cook the vegetables

Add the carrots, turnips, and potatoes to the pot and simmer for 20 minutes. Add the zucchini, pumpkin, and cabbage, then simmer for 15 minutes more, until the vegetables are tender but still holding their shape.

Steam the couscous

While the broth and vegetables simmer, put the Medium-Grain Couscous, 600 g, in a wide bowl with 1 tsp salt and 2 tbsp olive oil, then pour in 450 ml water and toss with your fingers until every grain is evenly moistened. Cover and let it stand for 10 minutes, then spread it loosely in a steamer basket set over the simmering broth and steam for 15 minutes. Fluff the couscous with a fork as soon as it comes out so it stays light.

Assemble and serve

Discard the cinnamon stick and herb bundles from the broth. Toss the couscous with 2 tbsp Unsalted Butter until it melts and the grains look glossy, then mound it on a large platter with a shallow well in the center. Arrange the lamb and vegetables on top and around the couscous, spoon a little broth over the grains, and serve the rest of the broth on the side.

Ingredients

Method

For 6 servings

Adjust servings

For the broth and vegetables

1 kg Lamb Shoulder, or shank, cut into large pieces
2 large Onions, finely chopped
2 Tomatoes, grated (or 200 g pureed tomatoes)
3 tbsp Olive Oil
1 1/2 tsp Ground Ginger
1 tsp Ground Turmeric
1/2 tsp Pepper (Black), freshly ground
2 tsp Salt, fine, to taste
1 sticks of Cinnamon, traditional, optional
1 bunches of Cilantro, fresh, tied
1 bunches of Parsley, fresh, tied
2 stalks of Celery, cut in large pieces
1 cups Dried Chickpeas, soaked overnight and drained (or 400 g cooked chickpeas, rinsed)
3 Carrots, peeled and halved lengthwise
3 small Turnips, peeled and quartered
3 medium Potatoes, peeled and halved
3 Zucchinis, halved lengthwise (courgettes)
400g Pumpkin, or butternut squash, cut in large chunks
1/2 small Green Cabbage, cut into large wedges
1.8 l Water, enough to cover and make broth
1 pinches of Saffron Threads, crushed (or 1/4 tsp saffron powder)

For the couscous

600g Medium-Grain Couscous
1 tsp Salt, fine
2 tbsp Olive Oil
450ml Water, for initial hydration/steaming
2 tbsp Unsalted Butter, or smen, to finish

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

1067 kcal

53% of Daily kcal

Protein

50 g

99% RDI

Fat

42 g

14g sat fat

Carbs

122 g

44% RDI

Sugar

15 g

30% RDI

Fiber

15 g

50% RDI

Salt

3.6 g

73% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.2 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the broth and vegetables

1 kg Lamb Shoulder, or shank, cut into large pieces
2 large Onions, finely chopped
2 Tomatoes, grated (or 200 g pureed tomatoes)
3 tbsp Olive Oil
1 1/2 tsp Ground Ginger
1 tsp Ground Turmeric
1/2 tsp Pepper (Black), freshly ground
2 tsp Salt, fine, to taste
1 sticks of Cinnamon, traditional, optional
1 bunches of Cilantro, fresh, tied
1 bunches of Parsley, fresh, tied
2 stalks of Celery, cut in large pieces
1 cups Dried Chickpeas, soaked overnight and drained (or 400 g cooked chickpeas, rinsed)
3 Carrots, peeled and halved lengthwise
3 small Turnips, peeled and quartered
3 medium Potatoes, peeled and halved
3 Zucchinis, halved lengthwise (courgettes)
400g Pumpkin, or butternut squash, cut in large chunks
1/2 small Green Cabbage, cut into large wedges
1.8 l Water, enough to cover and make broth
1 pinches of Saffron Threads, crushed (or 1/4 tsp saffron powder)

For the couscous

600g Medium-Grain Couscous
1 tsp Salt, fine
2 tbsp Olive Oil
450ml Water, for initial hydration/steaming
2 tbsp Unsalted Butter, or smen, to finish

🧂 Plus ~2g of salt

Moroccan Couscous with Seven Vegetables

Method

Soak the chickpeas

Prep the vegetables

Brown the lamb

Simmer the broth

Cook the vegetables

Steam the couscous

Assemble and serve

Ingredients

Method

For the broth and vegetables

For the couscous

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the broth and vegetables

For the couscous

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