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Savory Delight: Aromatic Moroccan Lamb and Vegetable Couscous
Category: Main Dish - (896)
Origin: Morocco
Source: Anya von Bremzen
This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Servings: 8
Ingredients:
4 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large Spanish onion, thinly sliced
Large pinch of saffron threads
Water
4 meaty lamb shanks (about 1 pound each)
Salt and freshly ground black pepper
1 tablespoon sweet paprika, plus more for dusting
2 teaspoons ground cumin
Large pinch of cayenne pepper
3 large plum tomatoes—peeled, seeded and quartered
10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
3 medium boiling potatoes, cut into 1 1/2-inch chunks
3 large celery ribs, cut into 2-inch lengths
2 large carrots, cut into 2-inch lengths
2 red bell peppers, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 cups frozen peas
2 cups couscous
1/4 cup slivered mint leaves
Harissa, for serving
1 tablespoon extra-virgin olive oil
1 large Spanish onion, thinly sliced
Large pinch of saffron threads
Water
4 meaty lamb shanks (about 1 pound each)
Salt and freshly ground black pepper
1 tablespoon sweet paprika, plus more for dusting
2 teaspoons ground cumin
Large pinch of cayenne pepper
3 large plum tomatoes—peeled, seeded and quartered
10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
3 medium boiling potatoes, cut into 1 1/2-inch chunks
3 large celery ribs, cut into 2-inch lengths
2 large carrots, cut into 2-inch lengths
2 red bell peppers, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 cups frozen peas
2 cups couscous
1/4 cup slivered mint leaves
Harissa, for serving
Preparation:
4 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large Spanish onion, thinly sliced
Large pinch of saffron threads
Water
4 meaty lamb shanks (about 1 pound each)
Salt and freshly ground black pepper
1 tablespoon sweet paprika, plus more for dusting
2 teaspoons ground cumin
Large pinch of cayenne pepper
3 large plum tomatoes—peeled, seeded and quartered
10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
3 medium boiling potatoes, cut into 1 1/2-inch chunks
3 large celery ribs, cut into 2-inch lengths
2 large carrots, cut into 2-inch lengths
2 red bell peppers, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 cups frozen peas
2 cups couscous
1/4 cup slivered mint leaves
Harissa, for serving
1 tablespoon extra-virgin olive oil
1 large Spanish onion, thinly sliced
Large pinch of saffron threads
Water
4 meaty lamb shanks (about 1 pound each)
Salt and freshly ground black pepper
1 tablespoon sweet paprika, plus more for dusting
2 teaspoons ground cumin
Large pinch of cayenne pepper
3 large plum tomatoes—peeled, seeded and quartered
10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
3 medium boiling potatoes, cut into 1 1/2-inch chunks
3 large celery ribs, cut into 2-inch lengths
2 large carrots, cut into 2-inch lengths
2 red bell peppers, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 cups frozen peas
2 cups couscous
1/4 cup slivered mint leaves
Harissa, for serving
