A traditional seven-vegetable couscous steamed three times over a fragrant lamb and chickpea broth. This centerpiece dish balances complex spices with perfectly fluffed semolina grains.

Ingredients :

1 kg lamb shoulder, cut into large chunks
1 kg fine semolina couscous
2 large onions, diced
400 g chickpeas, soaked overnight
3 carrots, peeled and halved lengthwise
3 zucchinis, halved lengthwise
2 turnips, peeled and quartered
300 g pumpkin wedge
1 small head of cabbage, quartered
1 bunch cilantro and parsley, tied
150 g smen (preserved butter) or unsalted butter
1 tbsp ginger powder
1 tbsp turmeric powder
1 tsp black pepper
2 tbsp salt
1 tsp saffron threads, crushed
100 ml vegetable oil

Method :

1. In the base of a couscoussier, brown the lamb with vegetable oil, onions, and all spices over medium-high heat.
2. Add 3 liters of water, the soaked chickpeas, and the herb bundle; bring to a boil then reduce to a simmer.
3. Prepare the couscous by placing grains in a wide bowl, adding a splash of water and oil, and rubbing between palms to ensure no clumps.
4. Transfer grains to the steamer attachment; once steam rises through the grains, steam for 20 minutes.
5. Remove couscous to a large platter, sprinkle with salted water, rake with a fork to aerate, and let rest for 10 minutes.
6. Add carrots, turnips, and cabbage to the boiling broth; place the couscous back on top to steam a second time for 20 minutes.
7. Remove couscous again to the platter, add a bit more water, and work the grains to ensure they are light and fluffy.
8. Add zucchini and pumpkin to the broth; place the couscous back for the final 20-minute steaming session.
9. Fold the smen or butter into the hot couscous grains until melted and adjust the broth seasoning.
10. Mound the couscous on a large communal platter, arrange the meat and vegetables on top, and moisten generously with the aromatic broth.

Recipe Notes :

Triple steaming is mandatory for authentic texture; do not use ‘instant’ couscous. If steam escapes between the pot and the steamer, seal the joint with a damp strip of cloth.