We often use this couscous
recipe ourselves and it's a good way to
recreate the tastes, flavours and aromas of Moroccan food without
becoming too complicated. In other words, a simple and easy way to
transport yourself to Tangiers, Fez or Casablanca.
Best Couscous Recipe
Couscous Recipe with Lamb and Root
Some of the spice mixes are difficult to find and if you can buy
good Ras El Hanout please substitute it
for our spice mix if you wish.
We set out to paint a broad canvas, a good general grounding and then
let you take it where you wish. Some people like lots of heat from
their spices and others prefer a more mellow combination: experiment
with the seasoning until you get it just the way you like it.
for four People
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
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- OK - first, in a large non
stick fry pan or
your lamb, onions, carrots, red pepper and celery together in the olive
- Then - reduce the heat and add the garlic,
- Add the stock and bring to the boil.
- Let it simmer gently and meanwhile - dry roast
your cumin seeds, cloves, salt, cinnamon and chillis in a small pan,
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!
- Pound or whizz to a powder and then add to your
(through a seive).
the tomatoes, leeks, turnip, preserved
lemon, honey and half the parsley and coriander.
- Bring back to the boil.
- Spoon this mixture into an earthenware
tagine . Put on the top and place
on the middle shelf of a
moderate oven 180ºc/350ºf
- Cook for 1-1/2 - 2 hours adding the courgettes
15 minutes before the end.
- While all that's going on you can cook the
couscous - place the couscous with a pinch of salt in a large
- Pour on the boiling water and leave for two
- Stir with a fork until well separated.
- 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
- 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.
- 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.
- 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!!
great Moroccan Couscous Recipe!
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