Moroccan Couscous with Lamb and Seven Vegetables

🛒 Ingredients

• Lamb Shoulder (boneless, cubed) 1000 g · 2400 kcal
• Medium Couscous 400 g · 1440 kcal
• Olive Oil 55 g · 495 kcal
• Onions (chopped) 150 g · 60 kcal
• Tomatoes (peeled, seeded, diced) 150 g · 27 kcal
• Carrots (peeled, cut into large pieces) 300 g · 120 kcal
• Turnips (peeled, quartered) 250 g · 70 kcal
• Zucchini (cut into large pieces) 250 g · 43 kcal
• Butternut Squash (peeled, seeded, cubed) 350 g · 158 kcal
• Green Cabbage (cut into wedges) 150 g · 38 kcal
• Canned Chickpeas (drained and rinsed) 180 g · 295 kcal
• Water 1799 g · 0 kcal
• Turmeric Powder 5 g · 0 kcal
• Ground Ginger 4 g · 0 kcal
• Ground Cumin 4 g · 0 kcal
• Black Pepper (freshly ground) 3 g · 0 kcal
• Saffron threads (a pinch) 0 g · 0 kcal
• Fresh Cilantro (chopped, for garnish) 20 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot or a couscoussier base, heat the olive oil over medium-high heat. Add the cubed lamb and brown it on all sides, then remove the meat and set aside.
2. Add chopped onions to the same pot and sauté until softened, about 5-7 minutes. Stir in the diced tomatoes, turmeric, ginger, cumin, black pepper, and saffron, cooking for another 5 minutes.
3. Return the lamb to the pot. Add the water, salt, carrots, and turnips. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
4. Meanwhile, prepare the couscous: Place the dry couscous in a large bowl, drizzle with a little olive oil, and rub with your fingertips to coat. Add 1 cup of cold water and let it absorb for 10 minutes.
5. Fluff the couscous with a fork, then transfer it to the top steamer basket of the couscoussier. Place the basket over the simmering stew, ensuring a tight seal, and steam for 20 minutes.
6. After 45 minutes, add the zucchini, butternut squash, cabbage, and chickpeas to the stew. Continue simmering the stew for another 30 minutes, or until all vegetables are tender.
7. After steaming, remove the couscous from the basket and return it to the large bowl. Fluff again with a fork, add a splash of cold water, and break up any clumps. Repeat the steaming process for another 20 minutes.
8. Once the vegetables are tender and the stew is flavorful, remove the couscoussier from the heat. To serve, mound the fluffy couscous on a large platter, create a well in the center, and spoon the lamb and vegetable stew into it. Garnish with fresh cilantro.