Couscous De Mouton Tout Simple (Moroccan Mutton Couscous) - cooking recipe

Ingredients
    3 tablespoons vegetable oil
    2 pounds lamb shoulder, chopped into pieces
    1 (15 ounce) can chickpeas, drained
    2 tomatoes, diced
    1/2 (10.75 ounce) can tomato puree
    1 onion, chopped
    1 tablespoon ras el hanout
    1 pinch saffron threads
    salt and freshly ground black pepper to taste
    1 1/2 quarts water
    6 (5.8 ounce) boxes couscous
    4 zucchini, cut into thick slices
    4 turnips, quartered
    4 carrots, cut into thick slices
    2 stalks celery, chopped
    1/2 cup butter, softened
    2 tablespoons butter, softened
Preparation
    Heat oil in a large pot over medium heat. Add lamb; cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil; reduce heat and simmer until flavors combine, about 30 minutes.
    Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert.
    Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top; cover and steam until tender, about 45 minutes.
    Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.

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