More Couscous

by cillefish

pumpkin couscous
Isabelle’s got me intrigued about this couscous business. I still need to buy some, but I’ve been looking around for more recipes. Here are two from Morocco: Seven-Vegetable Couscous and Pumpkin-Carrot Couscous.

1. Seven-Vegetable Couscous

You can substitute other vegetables here if you wish.
Serves: 6


  • 2 Tbsp sunflower or olive oil
  • 1lb lean lamb, cut into bite-size pieces
  • 2 chicken breast quarters, halved
  • 2 onions, chopped medium
  • 12oz carrots, cut into chunks
  • 8oz parsnips, cut into chunks
  • 4oz turnips, cut into cubes
  • 6 tomatoes, peeled and chopped
  • 3 1/4 cups chicken stock
  • good pinch of ginger
  • 1 cinnamon stick
  • 14oz can chickpeas, drained
  • 2 cups couscous
  • 2 small courgettes, cut into julienne strips
  • 4oz French beans, trimmed and halved, if necessary
  • 1/3 cup raisins
  • a little harisa or Tabasco sauce
  • salt and freshly ground black pepper

1 Heat half the oil in a large saucepan or flameproof casserole and fry the amb, in batches if necessary, until evenly browned, stirring frequently. Transfer to a plate with a slotted spoon. Add the chicken pieces and cook until evenly browned. Transfer to the plate with the lamb.

2 Heat the remaining oil and add the onions. Fry over a gentle heat for 2-3 minutes, stirring occasionally, then add the carrots, parsnips and turnips. Stir well, cover with a lid and “sweat” over a gentle heat for 5-6 minutes, stirring once or twice.

3. Add the tomatoes, lamb, chicken, and stock. Season with salt and black pepper and add the ginger and cinnamon. Bring to the boil and simmer gently for 35-45 minutes until the meat is nearly tender.

4. Skin the chickpeas by placing them in a bowl of cold water and rubbing them between your fingers. The skins will rise to the surface . Discard the skins and drain. Prepare the couscous according to the instructions on the packet.

5. Add the skinned chickpeas, courgettes, beans and raisins to the meat mixture, stir gently and continue for 10-15 minutes until the vegetables and meat are tender. Pile the couscous onto a large serving platter, making a slight well in the centre.

6. Transfer the chicken to a plate and remove the skin and bone, if you wish. Spoon 3-4 large spoonfuls of stock into a separate saucepan. Stir the chicken back into the stew, add harisa or Tabasco sauce to the separate stock and heat both gently. Spoon the stew over the couscous. Serve the harisa sauce in a separate bowl.

2. Pumpkin Couscous

Pumpkin is a very popular Moroccan ingredient and this is a traditional couscous, with echoes of th every early vegetable couscous dishes made by the Berbers.
Serves: 4-6.


  • 1/2 cup chickpeas, soaked overnight (or from a can)
  • 1/2 lb lean lamb, cut into bite-sized pieces
  • 2 Spanish onions, sliced
  • pinch of saffron
  • 1/4 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1 tsp ground black pepper
  • 1lb carrots
  • 1 1/2 lb pumpkin (actual pumpkin, not canned)
  • 2/3 cup raisins
  • 2 cups couscous
  • salt
  • fresh parsley, to garnish

1. Drain the chickpeas and cook in plenty of boiling water for 1 – 1 1/2 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 5 cups water in a couscousière or a 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 scrape the carrots and cut into 2 1/2 inch pieces. Cut the pumpkin into 1 inch 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 onto 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 sides of the couscous. Extra gravy can be poured into a separate container for serving. Garnish with parsley and serve.

One Comment to “More Couscous”

  1. Looks and sounds good, and I really like your clean recipe layout here… it’s nice.

    I’m going to have to make this now, so thanks for sharing it!

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