Moroccan cuisine · Dough, Pasta & Rice

Couscous bel Kromb

Couscous with cabbage, carrots and braised lamb from a saffron-yellow vegetable broth.

Ingredients · for 4 servings

• 500 g couscous
• 700 g lamb shoulder (diced)
• 1 small white cabbage (about 1 kg)
• 4 carrots
• 2 onions
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp ground ginger
• 1/2 tsp saffron threads
• 60 g butter
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Roughly dice the onions and sweat in olive oil in the lower part of a couscoussier for 5 min, then add the lamb and sear on all sides for 8 min.
2. Toast the turmeric, ginger, saffron threads and tomato paste for 1 min, pour in 2 l water, season with salt and pepper and simmer gently, covered, for 40 min.
3. Sprinkle the couscous in a wide bowl with 300 ml lukewarm salted water, fluff with your fingers and let swell for 10 min, then transfer to the steamer basket.
4. Cut the cabbage into wide wedges, quarter the carrots lengthwise, add both to the meat and set the basket with the couscous on top; steam everything for 25 min, until steam rises through the semolina.
5. Remove the couscous, mix with 200 ml broth and the butter, fluff the grains again and steam for another 15 min, until light and glossy.
6. Mound the couscous into a hill on a platter, arrange the meat and vegetables on top and serve the remaining broth separately.