Couscous Harvest Vegetables and Lamb is a great dish to make use of your harvest season veggies. It is very filling and satisfying, a whole meal in one dish.
Couscous Harvest Vegetables and Lamb Recipe-
Key to making true Moroccan Couscous Harvest Vegetables and Lamb, is the sausage (“Merguez”, spicy African lamb sausage) and the type of couscous. If you can get these locally, great! If not, click on their names in the ingredients list and we have provided a means for you to obtain them.
- 4 links spicy merguez lamb sausage, chopped into tiny pieces (must have ingredient!)
- 10 oz. uncooked Osem North African Couscous (another must have, for authentic Moroccan results)
- 2 tbsp. extra virgin olive oil
- 1 large red onion, peeled and rough chopped
- 4 garlic cloves, minced
- 1-1/2 tsp. salt, divided
- 1 tsp. ground cinnamon
- 1 tsp. smoked paprika
- 1 tbsp. freshly grated ginger root
- 4 large summer squash, halved lengthwise and then crosscut into quarters (Note: You can also use pumpkin, or yam, or sweet potato with the same results, so use what is available to you fresh from your local market)
- 4 large carrots, peeled, halved lengthwise, and crosscut in halves
- 2 turnips, peeled and chopped into 1-1/2” cubes
- 1 cup golden raisins
- 5 cups lamb broth
- 1 young zucchini, about 8 oz., halved lengthwise and chopped into ¼” thick cut slices (do not peel)
- 1 (15.5 oz.) can chickpeas (garbanzo beans)
- Fresh cilantro or mint leaves, chopped, for garnish
- In a large skillet, heat the oil over medium high heat.
- Add in the sausage, and sauté for about 5 minutes.
- Now add in the garlic and onion and sauté for around 5 minutes, or until they are fragrant and softened.
- Add in 3/4 teaspoon of salt as well as the carrots and turnips, and stir and blend together well.
- Add in the smoked paprika, ginger, and cinnamon, stir into the dish thoroughly.
- Now add in the lamb broth, and bring the entire mixture to a rolling boil.
- As soon as the rolling boil is reached, turn the heat down to where you are cooking on a slightly lively to mild simmer, and cook for about 20 minutes—until the squash cubes are tender when poked with a fork.
- Add in the chickpeas and zucchini, stir well with the rest of the ingredients, and simmer about 10 more minutes—until the zucchini is softened, but not falling apart.
- Add in the raisins, stir them well throughout the dish, then cover the skillet and lower the heat to just a very mild simmer while you prepare your couscous.
- Cook the couscous as per the instructions on the package, along with ¾ teaspoons of salt.
- Once the couscous is well cooked, fluff it with a fork, then keep it warm until ready to serve.
- To serve, create an attractive large mound of warm couscous on a large serving platter and place it in the center of your table. Remove sausage and vegetables from pot with slotted spoon, and place them around the mound of couscous, then sprinkle the cilantro or mint over the couscous for a garnish. Pour the broth into a lipped serving bowl (or maybe 2 or 3 bowls, if you have lots of guests), and set on table.
- To serve your Couscous Harvest Vegetables with Lamb dish, give each of the guests a bowl, and invite them to help themselves to however much couscous, sausage, and vegetables as they desire, and pass the broth for them to pour however much they wish over their meal portions.