How Moroccans ACTUALLY Make Couscous

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is more economical.

harissa

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers similar heat with easier availability.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils provide similar texture and protein at a lower cost.

Heat a large stockpot over high heat and add 2 tablespoons of olive oil.

Sear 1.5 kg of bone-in lamb neck in batches until browned, about 3-5 minutes per side.

Remove the meat and set aside after browning.

Slice 2 onions into strips and grate 3 tomatoes.

Tie 15 grams each of parsley and coriander together with butcher's twine.

Add the onions to the pot and fry in the remaining oil for about 8 minutes until softened.

Add the grated tomatoes and stir to deglaze the pot.

Season with 4 teaspoons of salt, 2 teaspoons of black pepper, 2 teaspoons of dried ginger, and 2 teaspoons of turmeric; mix well.

Return the meat to the pot and pour in a few liters of water to cover the meat and vegetables.

Bring to a boil, skimming off any foam that rises to the surface.

Add a red chili, the herb bundle, and a small pinch of saffron, if using.

Cover and simmer for 45 to 90 minutes until the meat is tender.

Prep the vegetables: slice courgettes, peel and cut turnips and sweet potatoes, and slice cabbage.

Drain and rinse 400 grams of canned chickpeas.

For the couscous, pour 500 grams of medium-sized couscous into a tray and add 2 tablespoons of olive oil, mixing well to coat the grains.

Add about 550 ml of cold water to the couscous for steaming.

Cooking Techniques

Equipment Needed

Spice Level: