Description
A hearty and aromatic Moroccan Seven Vegetable Couscous with tender lamb shoulder simmered in a flavorful broth with saffron and warm spices, served atop fluffy couscous and accompanied by a medley of cooked vegetables. This traditional North African dish balances tender meat, vegetables, and aromatic spices, finished with harissa for a bit of heat.
Ingredients
Scale
Meat and Broth Base
- 2 tablespoons olive oil
- 1 large onion, chopped (about 7 oz)
- 1 lb 5 oz boneless lamb shoulder, trimmed and cut into chunks
- 1 1/2 cups canned chickpeas, drained
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Generous pinch saffron
- 1 bunch cilantro, tied into a bouquet
- 2 medium tomatoes, seeded and chopped into 3/4-inch pieces
- 6 1/3 cups water (or homemade broth or low-sodium stock)
Vegetables
- 1 small cabbage (about 1 lb 5 oz), quartered through the base
- 1 large sweet potato (about 9 oz), peeled and cut into large chunks
- 10 1/2 oz turnip, peeled and cut into 1 1/4-inch lengths
- 3 carrots (about 10 1/2 oz), cut into 1 1/2-inch lengths
- 7 oz zucchini, cut into 2-inch lengths
- 10 1/2 oz butternut squash, cut into large chunks
Couscous
- 4 cups dried couscous (about 23 oz)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cups boiling water or hot broth
To Serve
- Harissa (optional, for serving)
Instructions
- Brown the Meat and Build the Base: Heat 2 tablespoons of olive oil in a large casserole dish or heavy pot over medium heat. Add the chopped onion, meat chunks, turmeric, ginger, black pepper, saffron, salt, and chopped tomatoes. Cook for about 10 minutes, turning the meat occasionally until it is lightly browned.
- Add Water, Chickpeas, and Cilantro: Pour in 6 1/3 cups of water or broth and add the drained chickpeas. Bring everything to a boil, then reduce heat to medium-low. Add the cilantro bouquet, cover the pot, and let it simmer gently for about 50 minutes to infuse flavors and tenderize the meat.
- Cook the Firmer Vegetables: Remove and discard the cilantro bouquet from the pot. Add the quartered cabbage, peeled and cut turnips, and carrots to the simmering broth. Cover the pot again and cook for about 35 minutes, allowing the vegetables to soften while absorbing the broth’s flavor.
- Add the Sweet Potato: Add the peeled and chunked sweet potato to the pot and cook for an additional 20 minutes until tender.
- Cook the Zucchini and Squash Separately: In a separate pan over medium heat, pour about 6 tablespoons of the broth from the main pot. Add the zucchini and butternut squash to the pan, cover, and cook for about 20 minutes, turning the vegetables halfway through to ensure even cooking.
- Finish the Couscous and Assemble the Dish: Taste the broth and adjust seasoning with salt if needed. Use tongs to lift out the meat and cut it into smaller pieces if necessary. Place the dried couscous in a large bowl with 2 tablespoons olive oil and 1 teaspoon salt. Pour the boiling water or hot broth over the couscous, cover, and let it stand for 10 minutes. Fluff the couscous with a fork, mound it on a large serving plate, then top with the meat and cooked vegetables. Spoon a little broth over the top and serve with harissa if desired for added heat.
Notes
- Using homemade broth or low-sodium stock enhances the dish’s flavor.
- Turnip, butternut squash, and zucchini are cooked separately to maintain texture and prevent overcooking.
- Adjust salt amount according to your broth’s salt content.
- Harissa is optional and adds a spicy kick to the dish.
- Substitute beef chuck for lamb shoulder if preferred.
- Couscous can be soaked in either boiling water or flavorful broth for extra taste.
- Prep Time: 35 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan couscous, lamb stew, seven vegetables, North African cuisine, saffron, harissa, slow simmered, traditional Moroccan dish
