Spice up your lunch with this vibrant Moroccan Couscous Salad! Packed with rich flavors and a variety of textures, this dish combines fragrant spices, tender vegetables, and soft couscous to create a truly delightful meal. It’s perfect for a light yet satisfying dish with a touch of North African flair.
Ingredients:
For the Sauce:
- 1 kg lamb shoulder (or leg of lamb)
- 3 zucchinis, chopped
- 2 turnips, peeled and quartered
- 6 carrots, peeled and chopped
- 1 celery stalk, chopped
- 2 small potatoes (optional), peeled and diced
- ½ bunch of fresh cilantro, chopped
- 1 large onion, finely chopped
- 1 clove garlic, minced (optional)
- 1 fresh tomato or 1 small can of crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon ras el hanout
- 1 tablespoon paprika
- Optional: 1 cinnamon stick
- Salt and black pepper to taste
- 1 bowl chickpeas, soaked overnight
- 1.5 liters hot water
For the Couscous:
- 1 kg couscous
- Olive oil
- Salt
- 1 tablespoon butter
- 1 glass water
Instructions:
- Prepare the Sauce:
In a large pot, heat a bit of olive oil and sauté the chopped onion and garlic (if using) until soft. Add the lamb shoulder, browning on all sides. Stir in the fresh or crushed tomatoes, tomato paste, ras el hanout, paprika, salt, and black pepper.
Pour in the hot water, then add the soaked chickpeas, carrots, turnips, celery, and potatoes (if using). Bring everything to a boil, then reduce the heat and let simmer for 1 hour, or until the lamb is tender. - Add the Zucchini and Cilantro:
About 15 minutes before the lamb is ready, add the chopped zucchini and fresh cilantro to the pot. Let them cook until tender. Adjust the seasoning to taste. - Prepare the Couscous:
In a large bowl, place the couscous and drizzle it with olive oil. Fluff with a fork to coat evenly. Add a pinch of salt and pour in a glass of water. Let the couscous absorb the water for 10 minutes, then add a tablespoon of butter. Steam the couscous over the simmering sauce for 15 minutes or until fluffy. - Assemble the Salad:
Once the lamb and vegetables are cooked, remove the lamb from the sauce and shred it into bite-sized pieces. Mix the tender vegetables, shredded lamb, and a bit of the sauce with the couscous. - Serve:
Serve the couscous salad in a large bowl, drizzling with some of the flavorful sauce. Garnish with extra fresh cilantro or lemon wedges for a burst of freshness!
This Moroccan Couscous Salad is an explosion of flavor, perfect for lunch or dinner. The fragrant spices, tender lamb, and fluffy couscous make this dish a true delight. Have you ever tried making Moroccan couscous? Share your thoughts and tips in the comments below! 🌿🍋
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