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Moroccan couscous with lamb meatballs, vegetables and chickpeas
A traditional Moroccan couscous, light and very digestible, made with durum wheat semolina, spiced lamb pieces, seasonal vegetables and chickpeas. It is served with a saffron‑flavored broth and a touch of sea‑salt butter. Ideal for a convivial meal with family or friends.
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Cost Breakdown
Critical Success Points
- • Complete semolina hydration (rest 1 h)
- • Browning the lamb over high heat
- • Saffron infusion
- • Steaming the couscous
Safety Warnings
- • Handle boiling water and the couscoussier steam with care to avoid burns.
- • Watch out for splatters of hot oil when sautéing the lamb.
- • Use a sharp knife to avoid cuts when chopping the vegetables.
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