Lamb Couscous

Indulge in the captivating flavors of North African cuisine with this Lamb Couscous recipe. Hailing from Morocco, this aromatic dish combines succulent lamb with a medley of spices, raisins, and couscous, creating a delightful symphony of flavors and textures. The couscous plays a pivotal role, absorbing the rich braising liquid and infusing each bite with the essence of the tender meat and fragrant spices. The couscous stretches this dish out quite a bit and
absorbs all the lovely flavors of the braising liquid. Other cuts and meats you can use: cubes of beef chuck, round, or brisket. Other grains you can use: bulgur, precooked cracked wheat. Whether you’re an experienced couscous lover or new to this exotic grain, this recipe promises to take your taste buds on a delightful journey through the flavors of Morocco.

MAKES: 4 to 6 servings

TIME: About 1 hour

INGREDIENTS:

• 2 tablespoons neutral oil, like grapeseed or corn, or extra virgin olive oil
• 1 1/2 to 2 pounds boneless lamb shoulder, cut into 1- to 2-inch chunks
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 tablespoons chopped garlic
• Two 3-inch cinnamon sticks or 1 teaspoon ground cinnamon
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 cups lamb, beef, or chicken stock or water
• 1/2 cup raisins
• Large pinch saffron threads (optional)
• 1/4 cup chopped fresh mint leaves or 1 tablespoon dried mint
• 1 cup couscous

INSTRUCTIONS:

1. Put the oil in a saucepan with a lid over medium-high heat. When hot, add the lamb, sprinkle with salt and pepper, and cook, stirring occasionally, until browned, about 10 minutes. Drain off the excess fat, add the onion, and cook until softened, about 2 minutes.
2. Add the garlic, cinnamon, coriander, and cumin and cook for another minute.
3. Pour in the stock, add the raisins and the saffron if you’re using it, add another sprinkle of salt, and bring to a boil. Turn the heat down to low so it bubbles steadily but not violently; cook, stirring once or twice, until the meat is tender, about 40 minutes. (At this point, you may refrigerate the lamb for a day or two; reheat gently before proceeding.)
4. Stir in the mint and couscous, cover, and turn off the heat; let sit for 5 to 7 minutes without disturbing.
5. Taste and adjust the seasoning and serve.

VARIATIONS:

• Chicken Couscous: Substitute chicken thighs or legs for the lamb. Reduce the cooking time in Step 2 to 25 to 30 minutes.

• Vegetable Couscous: For a vegetarian twist, substitute peeled and cubed butternut squash, sweet or white potatoes, cauliflower, zucchini or summer squash, eggplant, cabbage, or a mixture of any of these for the lamb. Add 1 cup cooked and drained chickpeas if desired. Add the vegetables and chickpeas along with the stock (use chicken or vegetable stock) and cook until tender, 20 to 30 minutes.

Whether you choose to savor the classic Lamb Couscous or explore the lighter and vegetarian-friendly variations, this recipe will transport you to the bustling streets of Morocco with every bite. The tantalizing aroma of the spices and the tender lamb combined with the fluffy couscous will leave you yearning for more. Gather your loved ones and embark on a culinary adventure with this Lamb Couscous, and savor the magic of Moroccan flavors at your table!