Moroccan Ramadan Couscous with Meat and Veggies

Name: Moroccan Ramadan Couscous with Meat and Veggies
Prep time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp turmeric; 1 tsp pepper; 2 tsp ginger; 1 tsp cumin; 1 pinch saffron; 1 tsp paprika; 2 tsp salt; 1 tsp coriander; 2 lb lamb; 2 tbsp olive oil; 1 tsp minced garlic; 1 onion; 4 cup water; 1 cup tomato sauce; 0.5 red bell pepper; 2 carrots; 1 zucchini; 1 yellow squash; 1 medium potato; 1 can chickpeas (16 ounce); 1 onion; 2 tbsp olive oil; 0.75 cup brown sugar; 1 tsp cinnamon; 2 cup dry couscous; 3 cup water; 4 tsp chicken base; 0.25 cup butter

A dish of lamb, chickpeas and couscous, seasoned with turmeric and ginger and simmered on the stove.

2 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 120 min · 120 min total
Difficulty: medium

1
Mix all spices in a dish and set aside. Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
5 min
2
Add onion and garlic. Sauté for 5 more minutes. Add water, spices, and tomato sauce. Cook for 5 minutes.
5 min
3
Add carrots and potato pieces. Cook for 10 minutes. Add zucchini and bell pepper to stew. Cook for 20 minutes.
4
Add the chickpeas and cook last 5-10 minutes. Meanwhile, prepare onion topping. Sauté onions to a light brown color.
10 min
5
Add rest of topping ingredients and cook till caramelized and bubbly. Set aside. Boil the water for couscous. Add chicken base and butter.
6
Add couscous. Once the couscous is added, leave it alone for 5 minutes. Fluff couscous with fork. Time to eat! Serve any way you like.
5 min