Moroccan Couscous

Preparation info
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By Claudia Roden

Published 1986

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


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


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.<