Best Moroccan Lamb Kebabs With Golden Couscous Recipes

Moroccan Braised Lamb with Couscous image

Yield at least 12 servings

Number Of Ingredients 20

2 shoulders of lamb (about 5 pounds each, including the bone)
Salt and freshly ground pepper to taste
4 tablespoons vegetable oil
1 leek, cleaned and diced
2 onions, peeled and diced
4 turnips, halved
4 carrots, peeled and cut into rounds about 1/4 inch thick
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ras el hanout
4 or 5 cloves garlic, diced
4 zucchini, each cut into 4 pieces
1 to 2 tablespoons harissa sauce, or to taste (see following recipe)
1 tablespoon harissa (see page 33)
1 cup couscous broth (see page 270)
Salt and freshly ground pepper to taste
1 heaping teaspoon ground cinnamon
1 hot Spanish pepper, diced
(about 1 cup)

Steps:

The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.

Golden Couscous image

Provided by Bruce Aidells

Yield Makes 8 servings

Number Of Ingredients 7

6 cups low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups chopped onions
2 teaspoons ground turmeric
1 teaspoon ground cumin
3 cups couscous (about 1 pound)
2/3 cup slivered almonds, toasted

Steps:

Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

Moroccan Lamb Kebabs image

Provided by caitlyn.jf

Time P1D

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 3/4 tablespoons lemon juice
2 garlic cloves
1/2 tablespoon of fresh mint
1 teaspoon salt
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/2 tablespoon coriander leaves
1/4 teaspoon ground cumin
300 g lamb fillets
10 dried apricot halves
1 small red onion
1/2 cup couscous
1/2 cup vegetable stock
1/2 tablespoon olive oil

Steps:

Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
Add lamb cubes to remaining marinade in medium bowl; toss to coat.
Marinate 2 hours at room temperature or cover and refrigerate overnight.
Remove lamb from marinade.
Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
Brush all skewers with some of reserved marinade.
Sprinkle skewers with salt and pepper.
Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
Serve with lamb kebabs.