Couscous de Mouton Tout Simple (Moroccan Mutton Couscous)

Steamed buttered couscous is topped with lamb (mutton) shoulder, chickpeas, and vegetables in this simple Moroccan recipe that feeds a crowd.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 23 mins
• Total Time: 1 hr 58 mins
• Calories: 917 Calories

Ingredients

• ½ cup butter, softened
• 2 tablespoons butter, softened
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 2 stalks celery, chopped
• salt and freshly ground black pepper to taste
• 1 ½ quarts water
• 1 pinch saffron threads
• 2 tomatoes, diced
• 1 (15 ounce) can chickpeas, drained
• 2 pounds lamb shoulder, chopped into pieces
• ½ (10.75 ounce) can tomato puree
• 1 tablespoon ras el hanout
• 6 (5.8 ounce) boxes couscous
• 4 zucchini, cut into thick slices
• 4 turnips, quartered
• 4 carrots, cut into thick slices

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add lamb; cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil; reduce heat and simmer until flavors combine, about 30 minutes.

Step 2

Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert.

Step 3

Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top; cover and steam until tender, about 45 minutes.

Step 4

Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.