Moroccan cuisine · Dough, Pasta & Rice

Couscous Royal

Fluffy couscous under a mound of braised vegetables with chicken and lamb – Morocco's Friday feast.

Ingredients · for 6 servings

• 400 g couscous
• 400 g lamb shoulder (diced)
• 2 chicken thighs
• 2 carrots
• 2 zucchini
• 1 piece pumpkin (300 g)
• 2 potatoes
• 1 can chickpeas (400 g)
• 2 onions
• 2 tomatoes
• 1 tsp ras el hanout
• 1 tsp turmeric
• 1/2 tsp ginger (ground)
• 60 g butter
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Brown the lamb and chicken in the olive oil, add the chopped onions, grated tomatoes and all the spices.
2. Top up with 1.5 l water and simmer for 40 min.
3. Add the carrots and potatoes in large pieces, then 15 min later the pumpkin, zucchini and chickpeas – each vegetable should be cooked through but not mushy.
4. Pour 400 ml of hot, salted broth from the pot over the couscous and let it swell for 10 min.
5. Work in the butter and fluff the grains loose with a fork.
6. Arrange the couscous in a ring, with the meat and vegetables in the middle.
7. Pour over some broth and serve the rest in a bowl on the side.