Moroccan Couscous
This Moroccan Couscous features tender lamb shanks cooked in a flavor-packed broth infused with aromatic spices like turmeric and black pepper for a tasty and hearty dinner meal!
WHAT IS COUSCOUS
Couscous is one of the most popular Morrocan dishes and it’s a hearty and satisfying meal made with tender meat, fresh vegetables, and fragrant spices. The bold and complex flavors of Moroccan couscous are a perfect and delicious representation of the rich culinary heritage and cultural diversity of Morocco.
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to Make: The best thing about this recipe is how incredibly easy it is to make! With some simple ingredients, you’ll be able to make a comforting and delicious meal that’s perfect for your family.
Authentic Moroccan Flavors: This recipe captures the true essence of Moroccan cuisine with a perfect blend of spices, creating a rich and aromatic dish.
Packed with Flavor: The delicious combination of veggies and spices in the broth pairs perfectly with the tender lamb shanks to make a mouthwatering and succulent dish!
Deliciously Exotic: You can bring the flavors of North Africa right to your kitchen with this delectable dish that really captures the rich culinary heritage of Morocco without any complicated steps or ingredients!
MOROCCAN COUSCOUS INGREDIENTS
Lamb: We’re going to use lamb as the meat in our Moroccan couscous recipe. It has a tender texture and rich, fatty taste that is perfect with the flavors in the broth.
Couscous: This wheat product has a light and fluffy texture that will add its own slightly nutty taste to the broth flavors it will absorb when we serve this dish.
Spices: We’ll be using spices such as turmeric and black pepper. The spice combination in this recipe will give us a warm, earthy, spicy, slightly sweet taste that has a great aroma!
Veggies: Aside from the health benefits, the vegetables we’ll use in this recipe give a great mildly sweet yet earthy flavor to our broth that not only makes it hearty but also absolutely delicious!
🔪 HOW TO MAKE MOROCCAN COUSCOUS
Step 1:
First, in a large pan, warm the ghee and oil then add the lamb shanks and cook them on both sides until you see some brown patches. Add the onions to the pan and fry them with the lamb shanks until they’re translucent, then add the tomato and mix well. Cook this mixture for 3 minutes.
Step 2:
Next, add turmeric and black pepper. Cover the pan and allow everything to cook on medium-low heat, allowing the tomato and lamb to release all their liquids, then pour in the boiling water, bouillon, tomato paste, and salt. Mix well then re-cover the pan and cook for 45 to 50 minutes.
Step 3 :
When the lamb is fully cooked, you have two options:
Option 1: Add the vegetables to the pan and let it cook for 10 more minutes. This option will give the sauce more of a boiled vegetable taste, especially cabbage, rather than the spices we used.
Option 2: Take a quarter of the sauce and transfer it to another pan, then add the vegetables and cook it for 8 to 10 minutes, adding more boiling water if you see the sauce reducing too quickly. This option will make the sauce taste more like the spices we used and less like boiled vegetables.
Step 4:
Cook the couscous per the instructions on the package, then place it on a plate. Put a lamb shank on it, add vegetables, and pour sauce over it.
👩🏽🍳 PRO TIPS
Use fresh ingredients: Fresh herbs, vegetables, spices, and meats will all add to the flavor of your Moroccan couscous dish. Try to use fresh ingredients when possible for the best flavor.
Taste as you go: Taste the sauce and dish at different stages of the cooking process to make sure that it is developing the flavors you want. If something isn’t quite the way you want it, adjust your ingredients or cooking time accordingly.
Simmer slowly: For the best results, let your sauce simmer slowly to allow all the flavors to blend together well. This will also help make sure that your lamb shank is cooked all the way through.
Fluff the couscous with a fork: After the couscous has cooked, fluff it with a fork to separate the grains and prevent clumping. This also helps to aerate the couscous and give it a light and fluffy texture.
Add raisins or dried apricots: For a touch of sweetness and texture, add raisins or dried apricots to the couscous while it cooks. This adds a burst of flavor and compliments the savory spices in the dish.
Garnish with fresh herbs and lemon zest: Before serving, garnish the Moroccan couscous with fresh herbs such as cilantro or parsley, and sprinkle some lemon zest on top. This adds a fresh and vibrant element to the dish and enhances the overall presentation.
🍽️ HOW TO SERVE COUSCOUS
- Serve the Moroccan couscous as a main dish alongside grilled chicken or lamb. The flavorful couscous will compliment the smoky flavors of the meat.
- Pair the couscous with roasted vegetables for a vegetarian option. The vibrant colors and flavors of the roasted vegetables will add depth to the dish.
- Use the couscous as a filling for stuffed bell peppers. Mix the couscous with diced vegetables, herbs, and spices, then stuff the mixture into bell peppers and bake until tender.
- Create a Moroccan-inspired grain bowl by topping the couscous with grilled vegetables, chickpeas, and a dollop of yogurt. The combination of textures and flavors will make for a satisfying and nutritious meal.
- Serve the couscous as a side dish to accompany a Moroccan tagine or stew. The light and fluffy couscous will soak up the flavors of the stew, adding a comforting and filling element to the meal.
📋 VARIATIONS
Moroccan couscous can be made in a variety of ways to suit your tastes. Some delicious variations include:
Meat: You can change the flavor of this recipe to your liking by replacing the lamb with beef, chicken, or even mutton.
Nuts: You can also add some of your favorite nuts on top before serving this delicious Moroccan dish. Almonds work beautifully with the flavors of the lamb and couscous.
Veggies: Feel free to add any other vegetables you love, such as bell peppers or red onions.
Spicier: Throw in some cayenne pepper seasoning or raw peppers to your vegetables for an extra kick.
Sweeter: Try adding some sweet dried fruit like raisins to the sauce for a subtle sweetness.
FREQUENTLY ASKED QUESTIONS
Yes, you can use pre-cooked couscous. Simply follow the package instructions for rehydrating the couscous before using it in the recipe.
Yes, you can make Moroccan couscous vegetarian or vegan by omitting any animal products and using vegetable broth instead of chicken broth. You can also add extra vegetables or protein sources like tofu or tempeh.
Yes, you can make Moroccan couscous ahead of time. Simply store it in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop when ready to serve.
🍲 MORE DINNER RECIPES
STORING LEFTOVER COUSCOUS
You can store any leftover Moroccan couscous in an airtight storage container in the refrigerator for up to 3 days.
Alternatively, you can even freeze this tasty dish! Allow the couscous to cool completely before storing it in an airtight container in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating.
You can easily reheat this tasty Moroccan dish in a large skillet on the stove over medium-low heat. Another way to reheat it is simply in the microwave until its warm all the way through.
⭐PLEASE RATE AND REVIEW
If you have tried this Moroccan Couscous recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Authentic Moroccan Couscous (Hearty Meal with Lamb Shanks)
Ingredients
- 2 tablespoon ghee
- 1 tablespoon olive oil
- 4 lamb shanks
- 1 medium onion cut into slices
- 1 deseeded tomato chopped
- 2 teaspoon turmeric powder
- ½ teaspoon black pepper
- 4 cups boiling water
- 1 beef or chicken bouillon
- 2 tablespoon tomato paste
- 1 teaspoon salt
- 2 carrots cut in quarters vertically
- 2 zucchinis cut in quarter vertically
- ¼ cabbage cut in half
- ½ cup canned chickpeas washed and rained
Instructions
- In a large pan, add the ghee and olive oil, when hot, add the lamb shanks and cook on both sides until you see some brown patches.
- Add the onion to the pan and fry with the lamb shanks until the onion is translucent. Now, add the tomato and mix well.
- After three minutes of cooking add the turmeric and black pepper. Cover the pan and cook on medium low allowing the tomato and the lamb to release liquids.
- Pour the boiling water, the bouillon, tomato paste, and salt. Mix well, and cover.
- Cook the lamb shanks for 45 to 50 minutes on medium heat. The lamb shanks should be fully cooked.
- Now you have two options:1- Add the vegetables to the pan and let it cook for 10 minutes. But keep in mind that this method will give the sauce more of a boiled vegetable taste than the spices used, especially cabbage, it will alter the taste of the sauce. Some people do not mind it.2- Take quarter of the sauce and transfer it to another pan, add the vegetables to it and cook for 8 to 10 minutes on medium heat, you can add more boiling water to the sauce if it is reducing quickly. This way the flavor of the boiled vegetables will not alter the taste of the lamb shanks and the spices in the remaining sauce.
- Cook the couscous as per the instruction on the package.
- To serve, add the couscous to a plate, then add the lamb shank, and then add the vegetables and pour some sauce on top.
Video
Notes
- The sauce’s flavor comes from the lamb shanks, onion, and the simple spices mentioned in the recipe card. If you add vegetables like cabbage and zucchini, they will reduce the flavor. Please read the recipe above carefully to know what to do.
- There are many brands of Couscous. Some taste rancid. Make sure to use a good brand. The one I have used in the video is not all that, but it’s what I got at the time.
- You can use chicken stock, but it’s better to use one with less salt to have more control over the seasoning.
Hello,
How much (how many cups) of couscous grain is needed?
Thank you!
Nadine
Hi Nadine, It depends on how much you want to serve. One person serving is around 1/3 cup or 60 grams, but you may want to serve more.