👨‍🍳 作り方

1. 1

   Prepare the couscous: In a large bowl, place the couscous. Pour boiling water or broth over it, following package instructions (usually a 1:1 ratio of liquid to couscous). Cover tightly and let stand for 5-10 minutes. Fluff with a fork to separate the grains. Set aside, keeping it warm.

   💡 プロのコツ: For a lighter, fluffier texture, traditional methods involve steaming the couscous over the simmering stew multiple times. If you have a couscoussier (a steamer pot), this is the ideal method. Otherwise, the package directions usually suffice.
2. 2

   Sear the meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Pat the lamb or chicken pieces dry and season generously with salt and pepper. Sear the meat in batches until well-browned on all sides, about 3-4 minutes per side. Remove the meat from the pot and set aside.

   💡 プロのコツ: Browning the meat is crucial for developing deep flavor in the stew.
3. 3

   Sauté aromatics and spices: Reduce the heat to medium (around 175°C / 350°F). Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the ras el hanout and turmeric, and cook for 30 seconds more, until the spices are aromatic.

4. 4

   Build the stew base: Return the seared meat to the pot. Add the crushed tomatoes, cinnamon stick, and chickpeas. Pour in enough water or broth to generously cover the meat and vegetables (start with 8 cups). Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 45 minutes. This allows the meat to begin tenderizing.

   💡 プロのコツ: Ensure the liquid covers the meat and initial vegetables; you can add more later if needed.
5. 5

   Add root vegetables and cabbage: Add the chopped carrots, turnips, and cabbage wedges to the pot. Stir to combine. Cover and continue to simmer for another 20 minutes, or until the root vegetables begin to soften.

6. 6

   Add remaining vegetables and beans: Add the zucchini, pumpkin/squash chunks, and fava beans (or green beans) to the pot. Stir gently. Cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender but not mushy.

7. 7

   Adjust seasoning and finish: Taste the broth and adjust seasoning with salt and freshly ground black pepper as needed. If the broth seems too thin, you can remove the lid and simmer gently for a few more minutes to reduce it to your desired consistency. Remove and discard the cinnamon stick before serving.

   💡 プロのコツ: The broth should be rich, flavorful, and well-seasoned, as it will be absorbed by the couscous. If using a very lean meat, you might need to add a bit more oil or butter at the end for richness.
8. 8

   Serve: Ladle the fluffy couscous onto a large communal platter or into individual shallow bowls. Generously spoon the rich stew, ensuring each serving gets a good portion of meat and a variety of vegetables. Garnish with fresh chopped cilantro or parsley.

   💡 プロのコツ: Offer harissa on the side for those who prefer a spicy kick. The stew can also be served in a separate tureen alongside the couscous.