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Complete Couscous with Lamb and Seasonal Vegetables
A traditional Moroccan couscous made with whole wheat semolina, tender lamb pieces, seasonal vegetables (carrots, turnips, zucchini, squash, cabbage, cardoons) and chickpeas. Everything is steamed in a couscoussier, flavored with spices and tomato paste, then presented in a generous dome with butter and broth. Ideal for a convivial family meal.
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Critical Success Points
- • Rub the semolina with oil before adding the water.
- • Brown the lamb pieces well to develop aromas.
- • Observe the successive steam times to obtain a light semolina.
- • Add the chickpeas at the end of cooking so they soak up flavor without falling apart.
Safety Warnings
- • Watch out for the very hot steam from the couscoussier.
- • Handle hot oil carefully to avoid splatters.
- • Use kitchen gloves when removing the dish from the oven.
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