Name: Seven-Vegetable Couscous | Authentic Friday Couscous Recipe with Lamb
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings
Ingredients: 2 lb lamb shoulder pieces; 2 tbsp olive oil; 1 each large onion, sliced; 2 tsp ground ginger; 1 tsp ground turmeric; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 10 cup water; 3 each carrots, peeled and halved lengthwise; 2 each zucchini, halved lengthwise; 2 each turnips, peeled and quartered; 1 small cabbage, cut in wedges; 1 each eggplant, cut in large batons; 1 each sweet potato, peeled and chunked; 1 can chickpeas, drained (15 oz can); 4 cup medium couscous; 3 tbsp olive oil; 1 1/2 tsp kosher salt; 2 1/2 cup water, divided; 2 tbsp unsalted butter

— The Method

How it comes together.

Step 01
In the base of a couscoussier or heavy stockpot, warm olive oil and brown the lamb pieces lightly with onion. Add ginger, turmeric, salt, and pepper, then pour in water and bring to a boil.
Step 02
Lower to a steady simmer and cook the broth for 45 minutes, skimming as needed. Add carrots, turnips, and cabbage first since they need more time.
Step 03
After 20 minutes, add zucchini, eggplant, sweet potato, and chickpeas. Continue simmering gently until all vegetables are tender but still holding their shape.
Step 04
Place couscous in a wide bowl and rub with olive oil and salt. Sprinkle with 1 cup water and fluff with fingertips until grains separate and absorb moisture.
Step 05
Steam couscous over the broth for 20 minutes. Return to the bowl, sprinkle with another 3/4 cup water, fluff, rest 10 minutes, then steam again for 15 to 20 minutes.
Step 06
Repeat once more with remaining water for a third steam. The grains should be light, separate, and tender, never gummy.
Step 07
Fold butter into the hot couscous, then mound it on a large platter. Arrange lamb and vegetables over the top and ladle some broth around the edges.
Step 08
Serve extra broth at the table so each person can adjust moisture to taste.