Best Couscous Recipe

Moroccan Couscous Recipe with Lamb and Root Vegetables

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• One small leg of lamb about 1.5k/3-1/2lb.
• Ten ounces, about 250g.of couscous
• Just under 3/4 of a pint 400cc. of boiling water
• Four large carrots - bite sized pieces
• One Moroccan preserved lemon (pith and flesh removed and sliced).
• One pint - about 500cc. of lamb or chicken stock
• Four stalks of celery - bite sized pieces
• A good sized courgette - bite sized pieces
• Four Leeks - bite sized pieces
• One small white turnip - bite sized pieces
• One red pepper - coarsley chopped
• Four ounces, about 100g. sultanas
• Two tablespoons of honey
• Two large tomatoes - chopped
• One large onion - chopped
• Six large cloves of garlic - chopped
• A bunch each of parsley and coriander (chopped)
• 2tbs. Extra virgin olive oil to fry
• A teaspoon of corn flour (corn starch) and a little cold water to slake

• 1 teaspoon of powdered ginger
• 1/2 a teaspoon of powdered nutmeg
• 2 cloves
• 2 teaspoons of cumin seeds (cominos)
• 2 teaspoons of coriander seeds (cilantro)
• 1 teaspoon of salt
• 2 or three dried chillis
• A 2" piece of cinnamon

1. OK - first, in a large non stick fry pan or skillet, brown your lamb, onions, carrots, red pepper and celery together in the olive oil.
2. Then - reduce the heat and add the garlic, stirring well.
3. Add the stock and bring to the boil.
4. Let it simmer gently and meanwhile - dry roast your cumin seeds, cloves, salt, cinnamon and chillis in a small pan, until toasted.
5. Then transfer to a pestle and mortar and add the ginger and nutmeg...or you may find it easier, like us, to have a special coffee grinder that will whizz these spices up in seconds!
6. Pound or whizz to a powder and then add to your pan (through a seive).
7. Next the tomatoes, leeks, turnip, preserved lemon, honey and half the parsley and coriander.
8. Bring back to the boil.
9. Spoon this mixture into an earthenware       cooking tagine . Put on the top and place on the middle shelf of a moderate oven 180ºc/350ºf
10. Cook for 1-1/2 - 2 hours adding the courgettes 15 minutes before the end.
11. While all that's going on you can cook the couscous - place the couscous with a pinch of salt in a large bowl.
12. Pour on the boiling water and leave for two minutes.
13. Stir with a fork until well separated.
14. Get ready to serve - spoon the hot couscous into an earthenware casserole. (If it needs reheating a little, just give it a quick buzz it in the microwave.)
15. Carefully drain the liquor from the vegetables and lamb in the tagine, sprinkle with the remaining parsley and coriander, then put the top back on to keep it hot.
16. Now put the liquor into a small pan and bring to the boil -then thicken with the corn flour (slaked in a little cold water) and pour the sauce into a sauce boat.
17. Time to serve this wonderful feast.....the flavours are amazing. Remember that you can make it as hot or mild as you like ...just adjust the chilli's to your taste and enjoy!!

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