Moroccan Couscous
614kcal
Ingredients
- 2 lbs bone-in lamb or beef cut into chunks
- 2 onions chopped
- 4 cloves garlic minced
- 2 tbsp vegetable oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 2 cups canned chickpeas drained and rinsed
- 4 cups chicken broth
- 2 cups water
- 1 lb carrots peeled and cut into 1-inch pieces
- 2 turnips peeled and cut into 1-inch pieces
- 2 zucchinis cut into 1-inch pieces
- 1 cup raisins
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 cups couscous
- 2 tbsp butter
Equipment
- Large pot (6-8 quarts)
- Skillet or sauté pan
- Cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Fork
Method
- In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes.
- Add the lamb or beef and brown on all sides, about 10 minutes.
- Add the coriander, cumin, ginger, paprika, cinnamon, cloves, and cayenne pepper, and stir to coat the meat and onions.
- Add the chickpeas, chicken broth, water, carrots, turnips, zucchinis, raisins, parsley, and cilantro. Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours, until the meat is tender and the vegetables are cooked through.
- In a separate pot, prepare the couscous according to package instructions. Fluff with a fork and stir in the butter.
- Serve the couscous in a large platter or individual bowls, with the meat and vegetables arranged on top.
Nutrition
Calories614kcalCarbohydrates68gProtein38gFat21gSaturated Fat7gCholesterol104mgSodium743mgPotassium152mgFiber10gSugar23g