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Course Main Course
Cuisine Moroccan

Ingredients

  • ¼ cup olive oil
  • 1 lb lamb cut into chunks
  • 1 chicken - 2 to 3 lbs cut into chunks
  • 2 onions cut into chunks
  • 4 carrots thickly sliced
  • 4 cups chicken stock
  • 3 celery ribs cut into large chunks
  • 3 cinnamon sticks
  • 10 peppercorns lightly crushed
  • 10 whole cloves
  • 1 tsp cumin
  • 1 to 2 tsp conserie d'harissa
  • ⅛ tsp powdered saffron
  • 1-½ tsp salt
  • ½ tsp freshly ground black pepper
  • 4 ripe tomatoes pealed and cut up
  • 2 cups cooked garbanzo beans
  • 2 sweet potatoes peeled and cut into chunks
  • 2 turnips peeled and cut into chunks
  • 2 cups couscous
  • 3 tbsp olive oil after first steaming
  • 1 lb zucchini cut into large chunks
  • 1 lb artichoke hearts chokes remove and cut into quarters
  • 4 tbsp melted butter
  • 1 tsp salt
  • 1 cup pine nuts
  • moistened dried apricots
  • fresh grapes
  • lemon wedges

Instructions

  1. Saute to gentle brown in: ¼ cup olive oil, 1 lb lamb, 1 2-3 lb chicken, 2 onions, 4 carrots

  2. Place in large stewing pot or bottom of couscoussiere. Add: chicken stock to cover, 3 celery ribs, 3 cinnamon sticks, 10 peppercorns, 10 whole cloves, cumin, conserie d'harissa, saffron, 1-½ tsp salt, ½ tsp black pepper, tomatoes,

  3. Cover and cook 10 minutes. Add: garbanzo beans, sweet potatoes, turnips

  4. Cover and continue cooking 20 minutes

  5. Add to stew: zucchini, artichoke hearts

  6. Cover and continue cooking 10 minutes

  7. Cook couscous until tender

  8. Use fork to toss in with couscous: butter and salt

  9. Remove cinnamon sticks from stew

  10. Serve by placing couscous on plate and ladle meat and vegetables on top of couscous. Then top with a dab of conserie d'harissa, then ladle stew broth onto plate directly over d'harissa.

  11. Sprinkle with pine nuts