Pumpkin is a very popular Moroccan ingredient and this is another traditional couscous, with echoes of the very early vegetable couscous dishes made by the Berbers.
75g/3oz/½cup chick-peas, soaked overnight
675g/1½lb lean lamb, cut into bite-size pieces
2 Spanish onions, sliced
pinch of saffron
1.5ml/¼tsp ground ginger
2.5ml/½tsp ground turmeric
5ml/1tsp ground black pepper
fresh parsley, to garnish
1. Drain the chick-peas and cook in plenty of boiling water for 1-1½ hours until tender. Place in a bowl of cold water and remove the skins by rubbing with your fingers. The skins will float to the surface. Discard the skins and drain.
2. Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 1.2 litres/2 pints/ 5 cups water in a couscousier or large saucepan. Slowly bring to the boil, then cover and simmer for about 1 hour until the meat is tender.
3. Meanwhile, prepare the vegetables. Peel or scape the carrots and cut into 6cm/2½in pieces. Cut the pumpkin into 2.5cm/1in cubes, discarding the skin, seeds and pith.
4. Stir the carrots, pumpkin and raisins into the meat mixture, cover the pan and simmer for a further 30-35 minutes until the vegetables and meat are completely tender.
5. Prepare the couscous according to the instructions on the packet.
6. Spoon the couscous on to a large warmed serving plate, making a well in the centre. Spoon the stew and the gravy into the centre, arranging some of the pieces of carrot down the side of the couscous, or alternatively stir the stew into the couscous. Extra gravy can be poured into a separate jug. Garnish with parsley and serve.
Source: Moroccan Cooking: Fragrantly Spices North African Cuisine by Rebekah Hassan
Submitted by samuel on Sun, 18 Oct 2009