Moroccan Couscous


1 kg of Extra Medium Couscous
1 kg of lamb meat
250g chickpeas
8 zucchinis
8 turnips
8 carrots
2 tomatoes
2 celery stalks
3 large onions
6 cloves of garlic
2 tablespoons of tomato purée
125 g dried raisins
½ bunch of parsley
½ bunch of coriander
Ras El Hanout (a mix of spices)
200g of ghee or butter

Soak the chickpeas all the night before


  1. Melt 100g of ghee in the cooking pot, mark the meat for 10 minutes and then remove it.
  2. Replace the meat with the peeled and chopped onions, sweat for 10 minutes then add the chickpeas, the crushed garlic and the chopped celery
  3. Pour the tomato purée, stir and let to cook 10 minutes
  4. Add the meat then pour 2 liters of water, season it with spices: salt, pepper and the Ras el hanout
  5. Cover and let it simmer for 1 hour
  6. Add the turnips and carrots, then the parsley. Cook them for additional time 20 minutes
  7. Add the coriander and cook 10 minutes
  8. Finally, grease the cooked couscous with the rest of the fat
  9. Garnish the couscous dish with meat and vegetables, serve the sauce separately