Maghrebi Couscous with Seven Vegetables and Lamb

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 35 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 20 minutes

Quick Ingredients

• Fine Moroccan couscous: 2 1/2 cups (425 g); olive oil: 2 tbsp (30 ml); butter or smen: 2 tbsp (28 g); salt: 1 tsp (6 g)
• Lamb shoulder, bone-in: 1 1/2 lb (680 g), cut in chunks (or merguez: 1 lb/450 g)
• Low-sodium stock or water: 2 quarts (1.9 L)
• Saffron: big pinch (1/2 tsp), bloomed in 2 tbsp hot water
• Onions: 1 medium for broth + 3 large (900 g) for tfaya
• Carrots: 3 medium; Turnips: 3 small; Pumpkin or butternut squash: 1 lb (450–500 g); Zucchini: 2 medium
• Chickpeas: 1 1/2 cups cooked (250 g, drained); Raisins: 1/2 cup (80 g)
• Tomato paste: 1 1/2 tbsp (25 g); cilantro: 1/2 bunch
• Spices: ground ginger 2 tsp, turmeric 1 tsp, paprika 1 tsp, cumin 1 tsp, coriander 1 tsp, cinnamon 1/2 tsp, black pepper 1 tsp, ras el hanout 1 tsp (optional)
• Tfaya: butter 2 tbsp (28 g), olive oil 1 tbsp (15 ml), honey 2 tbsp (30 ml), cinnamon stick
• To serve: harissa, preserved lemon wedges (optional)

Do This

• 1. Bloom saffron in 2 tbsp hot water. Prep vegetables; rinse couscous.
• 2. Brown lamb in 2 tbsp oil. Add 1 chopped onion, tomato paste, spices; stir 2 minutes. Add stock, saffron water, cilantro stems; simmer 45 minutes at 190–200°F (88–93°C).
• 3. First steam: Moisten couscous with 1 tbsp oil and 1 cup salted water; rest 5 min; steam 15 min over broth.
• 4. Add carrots, turnips, pumpkin, raisins to broth; simmer 20 minutes.
• 5. Second steam: Sprinkle couscous with 1/2 cup hot salted water; steam 15 minutes. Add zucchini and chickpeas to broth; simmer 10–12 minutes.
• 6. Tfaya: Slowly caramelize 3 sliced onions with butter/oil, cinnamon, pinch salt 30–35 minutes; finish with honey and a splash of broth.
• 7. Final steam: Toss couscous with 2 tbsp butter; mound on platter. Arrange vegetables; ladle saffron broth. Top with lamb (or seared merguez) and glossy tfaya. Serve with harissa.

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Why You’ll Love This Recipe

• Aromatic saffron broth and warm spices infuse every grain of couscous.
• Classic seven-vegetable balance: sweet, earthy, tender, and toothsome in every bite.
• Choose your crown: succulent braised lamb or smoky, spiced merguez.
• Traditional steamed couscous texture—light, fluffy, and never gummy—made simple for home cooks.

Grocery List

• Produce: 4 onions, 3 carrots, 3 small turnips, 1 lb pumpkin or butternut, 2 zucchini, 1/2 bunch cilantro, 1 preserved lemon (optional)
• Dairy: Unsalted butter (or smen/ghee)
• Pantry: Fine Moroccan couscous, chickpeas (1 can, 15 oz), raisins, low-sodium stock, saffron, tomato paste, olive oil, honey, harissa, cinnamon stick, ground ginger, turmeric, paprika, cumin, coriander, cinnamon, black pepper, ras el hanout (optional), sea salt

Full Ingredients

Couscous

• Fine Moroccan couscous: 2 1/2 cups (425 g)
• Extra-virgin olive oil: 2 tbsp (30 ml), divided
• Unsalted butter or smen: 2 tbsp (28 g)
• Fine sea salt: 1 tsp (6 g), plus more to taste
• Hot water for moistening between steams: 1 1/2 cups (360 ml) total

Saffron Broth & Seven Vegetables

• Saffron threads: big pinch (about 1/2 tsp), bloomed in 2 tbsp just-boiled water
• Olive oil: 2 tbsp (30 ml)
• Onion (the “seventh vegetable”): 1 medium (about 200 g), chopped
• Tomato paste: 1 1/2 tbsp (25 g)
• Ground spices: ginger 2 tsp, turmeric 1 tsp, sweet paprika 1 tsp, cumin 1 tsp, coriander 1 tsp, cinnamon 1/2 tsp, black pepper 1 tsp, ras el hanout 1 tsp (optional)
• Low-sodium chicken or vegetable stock (or water): 2 quarts (1.9 L)
• Cilantro: 1/2 bunch; tie stems for broth, reserve leaves for garnish
• Carrots: 3 medium (300 g), peeled, cut into 3-inch sticks
• Turnips: 3 small (350 g), peeled and quartered
• Pumpkin or butternut squash: 1 lb (450–500 g), peeled, cut into large chunks
• Zucchini: 2 medium (300 g), halved lengthwise and cut into 3-inch pieces
• Cooked chickpeas: 1 1/2 cups (250 g drained)
• Raisins: 1/2 cup (80 g), rinsed
• Kosher or sea salt, to taste

Meat (choose one)

• Lamb shoulder, bone-in: 1 1/2 lb (680 g), cut into 2-inch chunks
• OR merguez sausage: 1 lb (450 g)

Sweet Tfaya Onions

• Onions: 3 large (about 900 g), thinly sliced
• Unsalted butter: 2 tbsp (28 g)
• Olive oil: 1 tbsp (15 ml)
• Cinnamon stick: 1
• Honey: 2 tbsp (30 ml)
• Pinch of saffron (optional) and a pinch of salt
• Broth or water: 1/4–1/2 cup (60–120 ml), as needed

To Serve

• Harissa paste
• Preserved lemon wedges (optional)
• Chopped cilantro leaves

Step-by-Step Instructions

Step 1: Bloom saffron and prep

Put the saffron in a small bowl and pour over 2 tbsp just-boiled water; set aside. Prep your vegetables as listed. Place the couscous in a wide bowl. Drizzle with 1 tbsp olive oil and toss to coat; this helps keep the grains separate during steaming.

Step 2: Brown lamb and build the saffron broth

In the bottom of a couscoussier (or a large Dutch oven), heat 2 tbsp olive oil over medium-high. Pat lamb dry and brown on two sides, 6–8 minutes total. Add the chopped onion and cook until translucent, 3–4 minutes. Stir in tomato paste and all ground spices; cook 1–2 minutes until fragrant. Add the stock, the bloomed saffron with its liquid, and the tied cilantro stems. Bring to a boil, then reduce to a gentle simmer at 190–200°F (88–93°C). Partially cover and simmer 45 minutes. If using merguez instead of lamb, skip browning now; build the spiced broth without meat and simmer 20 minutes before adding vegetables.

Step 3: First steam of the couscous

Sprinkle the couscous with 1 cup (240 ml) hot lightly salted water (about 1/2 tsp salt dissolved), raking with fingers to evenly moisten. Rest 5 minutes to absorb, breaking any small clumps. Transfer to the steamer top (or a fine-mesh metal sieve lined with damp cheesecloth). Set over the simmering broth, ensuring steam vents freely. Steam, uncovered, 15 minutes from the first visible steam.

Step 4: Add hard vegetables and raisins

Return the steamed couscous to its bowl. Meanwhile, add carrots, turnips, pumpkin, and raisins to the simmering broth with lamb. Maintain a steady simmer (190–200°F / 88–93°C) for 20 minutes. Skim any excess fat and adjust salt as needed; the broth should be well seasoned—it will flavor the couscous.

Step 5: Second steam and season the grains

Sprinkle the couscous with 1/2 cup (120 ml) hot lightly salted water, raking to distribute. Rest 5 minutes, then return to the steamer and cook another 15 minutes, uncovered. If grains look patchy or clumpy, gently rub between palms before steaming.

Step 6: Finish vegetables, chickpeas, and merguez (if using)

Add zucchini and chickpeas to the broth. Simmer 10–12 minutes until all vegetables are tender but not falling apart. If using merguez, sear the sausages in a skillet over medium heat until browned and cooked through to 160°F (71°C), 8–10 minutes, then nestle into the broth for the last 5 minutes to share flavor.

Step 7: Make the sweet tfaya onions

While the vegetables finish, cook the onions in a wide skillet with butter, olive oil, cinnamon stick, saffron (if using), and a pinch of salt over medium-low heat, covered, 20 minutes until very soft. Uncover, add honey, and cook, stirring occasionally, 10–15 minutes more until deep golden, glossy, and jammy. If the pan dries, add 1–2 tbsp broth at a time to keep them silky. Discard the cinnamon stick and keep warm.

Step 8: Final steam, butter, and serve

Tip the couscous back into the bowl. Dot with 2 tbsp butter and fluff until the grains are evenly coated and steamy. To serve, mound couscous on a warmed, wide platter. Using a slotted spoon, arrange the seven vegetables (onion from broth counts as the seventh), chickpeas, and raisins in neat sections around the mound. Crown with lamb chunks (or merguez). Ladle saffron broth around the couscous so it forms a shallow moat. Spoon the glossy tfaya onions on top. Garnish with chopped cilantro and pass harissa and preserved lemon at the table.

Pro Tips

• Keep the broth at a gentle simmer (190–200°F / 88–93°C). A rolling boil can toughen meat and break vegetables.
• Steam, don’t soak: Proper two-to-three-pass steaming makes couscous light and fluffy. Rubbing with a little oil and hot salted water prevents clumps.
• No couscoussier? Use a metal sieve over a pot or a bamboo steamer lined with damp cheesecloth. Ensure the joint is sealed (foil or a damp towel) so steam doesn’t escape.
• Salt in stages—broth should taste bright and savory before it touches the grains.
• For clean plating, cook vegetables until just tender. Remove any especially soft pieces to a warm bowl while you finish the rest.

Variations

• Merguez Crown: Swap the lamb for 1 lb (450 g) merguez. Sear sausages until cooked through, then warm in the broth for 5 minutes before serving.
• Vegetarian Feast: Use vegetable stock, omit meat, and add 1 extra cup (165 g) chickpeas or cubes of roasted eggplant. A spoonful of smen or extra butter adds richness.
• Spicier Broth: Stir 1–2 tsp harissa into the broth for a gentle kick, or serve extra harissa on the side for heat-by-the-bite.

Storage & Make-Ahead

The saffron broth with vegetables and lamb keeps 3–4 days refrigerated or 3 months frozen. Tfaya onions hold 4–5 days in the fridge and reheat beautifully. Couscous is best the day it’s steamed; to make ahead, complete the second steam, cool, then re-steam 5–7 minutes just before serving. Store leftovers separately: couscous, broth/veg/meat, and tfaya. Reheat broth to a simmer and re-steam couscous for best texture.

Nutrition (per serving)

Approximate (lamb version): 700 kcal; Protein 27 g; Fat 28 g (10 g saturated); Carbohydrates 90 g; Fiber 10 g; Sodium 950 mg. Values will vary with merguez, stock, and added condiments.