Moroccan couscous with lamb meatballs, vegetables and chickpeas

Ingredients

• 500 g Durum wheat semolina (medium couscous) (Rinsed quickly with cold water before use)
• 45 ml Extra virgin olive oil (To drizzle over the semolina before adding boiling water)
• 500 ml Boiling water (Pour over the semolina to hydrate it)
• 5 g Coarse salt (For the semolina)
• 50 g Sea‑salt butter (To incorporate into the semolina just before plating)
• 800 g Lamb (shoulder or neck) (Cut into large pieces)
• 1 piece Onion (Finely sliced)
• 2 pieces Tomato (Crushed)
• 3 cloves Garlic (Minced)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground cinnamon (or ras el hanout)
• 1 teaspoon Fine salt
• 0.5 teaspoon Ground black pepper
• 30 ml Butter or cooking oil (For sautéing the lamb and aromatics)
• 0.5 g Saffron (About 10‑12 threads, to infuse in 50 ml of hot water)
• 200 g Dried chickpeas (Soaked overnight then drained)
• 2 pieces Carrots (Peeled and cut into large dice)
• 2 pieces Turnips (Peeled and cut into large dice)
• 1 piece Zucchini (Cut into dice)
• 200 g Squash (butternut or pumpkin) (Peeled and cut into dice)
• 0.25 head Green cabbage (Thinly sliced into strips)
• 1 bunch Fresh cilantro (Finely chopped, for garnish)
• 1 piece Green chili (Optional, slit into the broth)
• 2000 ml Water for cooking (Cooking broth for the couscous and meat)

Instructions

1. Semolina hydration

   Place the semolina in a large bowl, drizzle with olive oil, mix quickly, then pour in the boiling water. Stir with a fork, cover and let rest for 1 hour.

   Time: PT1H10M

2. Saffron preparation

   Place the saffron threads in a small glass, add 50 ml of very hot water and let infuse for 5 minutes.

   Time: PT5M

   Temperature: 90°C

3. Cooking the meat and sauce

   Heat 30 ml of oil or butter in the pot, add the onion and garlic, sauté for 3 minutes. Add the spices (turmeric, ginger, cinnamon, salt, pepper) then the lamb pieces. Brown over high heat for 10 minutes. Add the crushed tomatoes, cover and simmer over medium heat for 1 hour, adding the saffron infusion and drained chickpeas halfway through cooking.

   Time: PT1H15M

   Temperature: Moyen

4. Vegetable preparation

   Peel and cut the carrots, turnips, zucchini, squash and cabbage into similarly sized pieces. Place them in a bowl, add 5 cl of water, 1 teaspoon of coarse salt and 1 teaspoon of spices (turmeric, ginger, cinnamon). Mix and let rest for 5 minutes.

   Time: PT25M

5. Adding vegetables to the sauce

   When the meat is tender, incorporate the prepared vegetables into the pot. Cover and cook for 15 minutes over medium heat until they are tender but still firm.

   Time: PT15M

   Temperature: Moyen

6. Steaming the couscous

   Transfer the hydrated semolina into the steamer basket of the couscoussier. Fill the bottom of the couscoussier with 1.5 L of boiling water, bring to a boil, then place the basket. Cover and steam for 20 minutes.

   Time: PT20M

   Temperature: 190°C

7. Fluffing and seasoning the couscous

   Remove the couscous from the basket, place it in a large dish, add the sea‑salt butter and fluff using a fork or whisk until a light, separate texture is achieved.

   Time: PT5M

8. Plating

   In a tagine dish or a large shallow dish, spread the couscous as a base. Dig a well in the center, place the lamb pieces there, then arrange the vegetables around. Sprinkle with chopped cilantro, add the green chili if desired, and generously drizzle with the flavored broth.

   Time: PT5M

Nutrition Facts

Calories

850

Protein

42 g

Carbohydrates

77 g

Fat

27 g

Fiber

8 g