Couscous Marrakchi
A flavorful and aromatic couscous dish from the Marrakchi region of Algeria, typically featuring tender lamb or chicken, a medley of vegetables, and a rich, spiced broth. This version focuses on a fragrant blend of spices and a variety of root vegetables.
🧂 Ingredients
- 1 kg Lamb shoulder or chicken thighs(cut into large pieces)
- 500 g Couscous
- 2 large Onions(chopped)
- 400 g Tomatoes(canned crushed)
- 3 medium Carrots(peeled and cut into chunks)
- 2 medium Turnips(peeled and cut into chunks)
- 2 medium Zucchini(cut into chunks)
- 200 g Chickpeas(canned, drained and rinsed)
- 4 tbsp Olive oil
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated fresh)
- 2 tbsp Ras el hanout
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 small Cinnamon stick
- 0.5 tsp Saffron threads(soaked in warm water)
- 1.5 l Vegetable or chicken broth
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 0.5 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or chicken pieces on all sides. Remove and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the ras el hanout, turmeric, and cumin. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 4
Return the meat to the pot. Add crushed tomatoes, carrots, turnips, and the cinnamon stick. Pour in the broth and saffron water. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the meat is tender.
- 5
Add the zucchini and drained chickpeas to the pot. Continue to simmer, covered, for another 20-30 minutes, or until vegetables are tender.
- 6
While the stew simmers, prepare the couscous according to package directions. Typically, this involves steaming it over the simmering stew or preparing it separately with boiling water or broth.
- 7
To serve, spoon the couscous onto a large platter or individual bowls. Ladle the stew with meat, vegetables, and broth over the couscous. Garnish generously with fresh cilantro and parsley.
💡 Pro Tips
- ✓For a richer flavor, use lamb shoulder. For a lighter option, chicken thighs work well.
- ✓Adjust the spice level by adding more or less ras el hanout.
- ✓If you don't have ras el hanout, a blend of cumin, coriander, ginger, cinnamon, and turmeric can be used as a substitute.
- ✓Ensure the couscous is fluffy by not over-mixing it after preparation.
🔄 Variations
- Add other root vegetables like sweet potatoes or parsnips.
- Include dried fruits like apricots or raisins for a touch of sweetness.
- For a spicier kick, add a pinch of cayenne pepper or a chopped chili.