Moroccan cuisine · Dough, Pasta & Rice

Couscous Barkouk

Steamed couscous with caramelized prunes, cinnamon and toasted almonds on a lightly sweet onion sauce.

Ingredients · for 4 servings

• 400 g couscous
• 250 g prunes (pitted)
• 800 g lamb shoulder (or beef shoulder instead)
• 3 onions
• 100 g almonds (blanched)
• 2 cinnamon sticks
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 3 tbsp honey
• 80 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the meat into 4 cm chunks, coarsely dice two of the onions, and soak the prunes in warm water for 20 min.
2. Sear the meat all over in olive oil in a wide pot, add the diced onions, saffron, ginger and one cinnamon stick, season with salt and pepper, and pour in 1 l hot water; cover and braise gently for 50 min.
3. Rub the couscous with 2 tbsp oil and salt through your fingers, sprinkle with 250 ml lukewarm water, let swell for 10 min, then steam over the meat pot in a steamer insert for 20 min, fluffing once.
4. Slice the third onion into thin strips and simmer with the drained prunes, honey, the second cinnamon stick and 200 ml of the meat broth in a pan, uncovered, for 15 min until the fruit turns glossy and dark and the liquid is syrupy.
5. Toast the almonds in a little butter for 3–4 min until golden and drain on paper towels.
6. Fold the remaining butter into the hot couscous, top with the meat, pour over the prunes and their sauce, and serve on a large platter sprinkled with the almonds.