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Couscous with Lamb & Vegetables

Name: Couscous with Lamb & Vegetables
Total time: 90 min
Yield: Serves 2
Cuisine: Morocco
Ingredients: 200g Couscous; 200g Lamb; 1 Carrot; 100g Pumpkin; 1 Zucchini; 100g Chickpeas; 1 Onion; 1 tsp Ground cumin; A pinch Cinnamon powder; 2 tbsp Butter

Rice Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐

Fluffy steamed couscous topped with a rich vegetable-and-lamb broth — the traditional Friday feast.

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📖 The Story Behind This Dish

A staple across Morocco and North Africa, couscous is traditionally the centerpiece of Friday lunch after prayers, enjoyed with the whole family. The tiny semolina grains are steamed and fluffed by hand several times to achieve their signature light, airy texture, then topped generously with a stew of vegetables and meat.

🌆 Where it's eaten: Friday in Marrakech: the family returns from the mosque and gathers around a large communal platter, everyone reaching in with a spoon — a warm, convivial scene.

🥕 Ingredients (serves 2)

Couscous 200g
Lamb 200g
Carrot 1
Pumpkin 100g
Zucchini 1
Chickpeas 100g
Onion 1
Ground cumin 1 tsp
Cinnamon powder A pinch
Butter 2 tbsp

👩‍🍳 Instructions

Simmer the lamb, onion, water, and cumin in a pot for 30 minutes.
Add the carrot and pumpkin and simmer 15 more minutes.
Add the zucchini and chickpeas and simmer 10 minutes to finish the broth.
Pour boiling water over the couscous, cover, and let steam for 10 minutes, then fluff with a fork and toss with butter.
Mound the couscous on a platter and arrange the vegetables and lamb around it.
Ladle the broth generously over everything.

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