Moroccan Lamb & Chicken Couscous with Vegetables
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Posted by:jrt
This recipe makes enough for at least eight hearty eaters, probably with leftovers. You’ll need a large stockpot if you don’t have a couscousierre. Put this dish on your table and your guests will be impressed with the aroma, the presentation, and the flavor.
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Ingredients
1 lb. couscous
1 cup cold water
2 tbs. salt
2 quarts water
1 cup chopped onion
1/4 cup peanut oil
1 tsp. coriander
1 tsp. cumin powder
1 tsp. crushed red pepper
1/2 tsp. saffron
2-1/2 lamb stew meat
1 whole, cut-up chicken
1 lb. carrots, peeled and sliced large
2 green bell peppers, cut in strips
1 lb. medium tomatoes cut in wedges
1 lb. yellow squash, peeled and sliced large
12 oz. peas
2 cups canned chickpeas, drained
1/4 lb. raisins
Directions
- Soften couscous in a large bowl with 1 cup water mixed with 1 tablespoon salt. Stir gently and let stand for 10 minutes, or until couscous has expanded.
- Place the couscous in a colander lined with cheesecloth (use only 100% cotton). Steam the couscous, covered, for 10 minutes by placing colander (double-boiler style) over large pot filled half-way with water. Make sure lower part of colander is not in water.
- In a large skillet, sauté onions in peanut oil along with coriander, cumin, 1 tablespoon salt, crushed red pepper, and saffron. Onions should be soft but not browned (about 5-6 minutes).
- Transfer the sautéed onions to the large pot (add water if less than 2 quarts). Add the lamb stew meat and replace the colander with couscous over the lamb and onion mixture. Simmer for 30 minutes. Stir couscous periodically.
- Add chicken pieces and simmer for an additional 30 minutes. I like to sprinkle the chicken with some pepper and paprika to give it some color.
- Add green peppers, tomatoes, squash, peas, chickpeas and raisins to lamb, chicken and onion mixture and simmer for 15 minutes, or until vegetables are cooked but still crisp. Add salt and pepper to taste.
- To serve, arrange the couscous around the edges of a large round serving platter, leaving a hole in the center. Place the stew in the center, cover with some of the liquid, and serve.
- Note: I have reduced the amount of raisins in this recipe. You can eliminate them altogether if you don’t like the sweetness.
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