Moroccan Couscous

Name: Moroccan Couscous
Cuisine: Moroccan
Ingredients: A bunch coriander, finely chopped; Cayenne or chilli pepper; A bunch parsley, finely chopped; 2 onions, chopped; 60 g (2 oz) chick peas, soaked overnight; 2 tablespoons butter; 1 kg (2 lb) lean stewing lamb or 500 g (1 lb) lamb, 250 g (8 oz) beef and ½ chicken; 1 teaspoon paprika; 2 tablespoons olive oil; Salt and black pepper; 120 g (4 oz) fresh shelled or frozen broad beans; 2 tomatoes; 2 turnips, quartered; 3 courgettes, sliced, or ½ marrow, cut in pieces; ¼ teaspoon ground ginger (optional); 2 large carrots, sliced; 60–120 g (2–4 oz) raisins; 500 g (1 lb) or more couscous; ¼ teaspoon saffron (optional)

Preparation info

Difficulty
Complex

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Here is a basic Moroccan couscous around which you can improvise.

Ingredients

1 kg (2 lb) lean stewing lamb or 500 g (1

Africa
Morocco
Main course
Mediterranean

Method

Use a couscousier, or improvise one as described above.

Put the meat, chicken if used, onions, chick peas, turnips and carrots – all the ingredients which require longer cooking – in the bottom part of the pan. Cover with water, add the oil, pepper, and ginger and saffron if you like, bring to the boil and simmer for about 1 hour. Add salt only when the chick peas have softened.<