Moroccan Cousous In The Fez Style Recipe

Name: Moroccan Cousous In The Fez Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned); 4 cups couscous (1 1/2 pounds, not instant); 4 lamb shanks; 1/2 cup butter; 4 tablespoons vegetable oil; salt (to taste); 1 tablespoon black peppercorns; 1 pinch saffron; 1/2 teaspoon turmeric; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 2 cinnamon sticks; 3 onions, quartered; 6 fresh cilantro stems (and 6 fresh parsley sprigs, tied together with the cilantro); 6 ripe tomatoes, peeled, seeded and quartered; 1 lb carrot, cut into 2inch pieces; 1 lb small turnip, quartered; 1 quinces, peeled, cored and cubed; 1/2 lb butternut squash, peeled and cubed; 1 lb zucchini, quartered; 1 fresh hot chili pepper; 1 cup raisins

Servings: persons

1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned)
4 cups couscous (1 1/2 pounds, not instant)
4 lamb shanks
1/2 cup butter
4 tablespoons vegetable oil
salt (to taste)
1 tablespoon black peppercorns
1 pinch saffron
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cinnamon sticks
3 onions, quartered
6 fresh cilantro stems (and 6 fresh parsley sprigs, tied together with the cilantro)
6 ripe tomatoes, peeled, seeded and quartered
1 lb carrot, cut into 2inch pieces
1 lb small turnip, quartered
1 quinces, peeled, cored and cubed
1/2 lb butternut squash, peeled and cubed
1 lb zucchini, quartered
1 fresh hot chili pepper
1 cup raisins

1
In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
2
In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
3
Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours.
4
Cut meat into chunks, discarding bones.
5
Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
6
Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.
7
To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.
8
To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash.
9
Strain broth, correct seasoning and moisten couscous and vegetables with broth.

1405

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned), 4 cups couscous (1 1/2 pounds, not instant), 4 lamb shanks, 1/2 cup butter, and more.

Yes, Moroccan Cousous In The Fez Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Cousous In The Fez Style

How did you like this recipe?

Frequently Asked Questions