Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, healthy, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
Moroccan Lamb Stew
I have devoured this delectable Moroccan lamb stew during many a visits to Moroccan homes and a journey to fascinating Morocco. And over the years I have prepared it several times, only to fall more in love with it.
Just a look at the variety of vegetables, spices and herbs used in this - Moroccan Lamb and Vegetable Stew with Cauliflower Couscous - and you can already start feeling the flavors and get hungry.
Don't let the long list of ingredients deter you from making this. Once you gather all the ingredients and quickly chop up the veggies, the rest of it does not take much time. But if you want to try a Moroccan stew with fewer veggies, this beef tagine is a great option.
With this "Moroccan Lamb and Vegetable Stew with Cauliflower Couscous", you will not need to make a bunch of side dishes to complete the meal. And you could even double the stew recipe and freeze it for later.
How To Use Cauliflower Couscous
Here, I mix regular couscous with "cauliflower" couscous. Especially when you combine the two, you can easily pass the test with the pickiest of eaters. And why would you want to add the cauliflower? To lighten up the calories and carbs, to make it more filling and to add some extra veggies.
These tips come in handy when you are trying to cook a meal for someone who is a diabetic or is trying to lose weight and needs to manage the carb intake, and to sneak in some veggies for your kids or to serve a balanced meal to your family. All the while keeping it tastefully healthy!
In the recipe and notes section below, I detail the different ways to make "cauliflower" couscous. You could even make it gluten free if you skip the regular semolina based couscous. By the way, cauliflower tastes great in a creamed version too.
Trust me, this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous recipe will become a keeper in your growing repertoire.
Nutrition Notes
Lamb is an excellent source of the vitamin B-12. It provides high quality protein with all the essential amino acids for growth and maintenance. It is also a very good source of niacin and selenium. And is a good source of zinc, phosphorus and Iron.
However, lamb is a red meat and therefore should be eaten in moderation. Because, a diet rich in red meat can increase the risk of cancers, heart disease etc.
Grass fed lamb is the most desirable option as it is a better source of omega - 3 fatty acids and conjugated linoleic acid, which is associated with favorable health benefits.
Apart from the lamb, this stew also has an excellent plant protein source - the chickpeas. And so you will not need a whole lot of meat and in fact I prefer to use lean lamb with "bone", to add to the taste and flavor.
While I start out with lean lamb, I add a little bit of ghee right at the end of cooking, when its rich and nutty flavor can still linger and hit the palate right away. Besides, when it comes to grass fed ghee, a little goes a long way.
More Lamb Recipes
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Moroccan Lamb Stew With Cauliflower Couscous
Ingredients
MOROCCAN LAMB AND VEGETABLE STEW
- ¾ cup dried chickpeas soaked overnight
- 2 tablespoons olive oil
- 1 onion large, chopped
- 1 pound lamb shoulder lean, with bone, 2 inch pieces
- 1 tablespoon ginger grated
- 2 teaspoon ras el hanout Moroccan spice blend
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds ground
- 1 teaspoon coriander seeds ground
- 1 teaspoon ground black pepper ground
- 2 roma tomatoes chopped
- 2 teaspoons tomato paste
- 1 bay leaves
- 2½ to 3 cups water
- ⅓ pound acorn squash organic, sliced
- ⅓ pound zucchini organic, sliced
- ⅓ pound carrot organic, sliced
- ¼ pound turnip sliced
- 2 tablespoons cilantro chopped
- 2 tablespoons parsley chopped
- Salt to taste
- 1 tablespoon raisins optional
- 2 teaspoons ghee or brown butter, optional
CAULIFLOWER COUSCOUS
- 1¼ cups couscous dried
- 1 tablespoon olive oil or butter
- 1 cauliflower medium head, (about 1½ pounds)
Instructions
MOROCCAN LAMB STEW
- Drain the water from the soaked chickpeas and cook it until soft.
- Meanwhile, heat the olive oil in a 4 to 5 quart cooking pot at medium high setting. Add the chopped onions and sauté until golden brown.
- Add the lamb and brown it for a few minutes. Next add the ingredients from grated ginger through black pepper and stir.
- Then add the chopped tomatoes, stir and cook about five minutes. Stir in the tomato paste. Add water, bring to a boil and allow it to simmer for about an hour.
- Next add the cooked chickpeas and cook for about 10 minutes. And then add the vegetables (I use organic and retain the peel), herbs and salt to taste. Add raisins (soaked in water) if you prefer.
- Let it simmer for about 20 minutes until all the ingredients are well cooked.
- Add one to two teaspoons ghee in the end, right before serving.
CAULIFLOWER COUSCOUS
- Preheat the oven to 350 degrees F.
- Prepare the cauliflower couscous about 20 minutes before the stew is done.
- Cut the cauliflower into small pieces and pulse it in a food processor until it turns into couscous sized granules. Spread it out on a foil or parchment paper lined baking sheet and bake for about 10 to 15 minutes.
- Meanwhile, in a medium saucepan, bring about 1¾ cups water to a boil with 2 pinches of salt (or as per taste).
- Add olive oil or butter and stir in the couscous. Remove the saucepan from the heat source and allow it to stand for about 5 minutes or more until the water is absorbed.
- Using a fork fluff the couscous to break any lumps.
- Combine the cooked grated cauliflower with the couscous, using a fork to fluff it up.
- Serve this Moroccan lamb stew with cauliflower couscous immediately. I arrange the vegetables and lamb over the couscous and serve the remaining sauce on the side.
- Offer some marinated olives and harissa or a ground red chili paste (like sambal oelek) on the side.
Notes
- Ras el Hanout is a specialty Moroccan spice blend available at Moroccan or Middle Eastern stores and online.
- For this stew, you may also use butternut squash or sweet potato instead of acorn squash.
- Generally the cooking time for lamb may vary from 1½ to 2 hours. Add chickpeas and vegetables accordingly, about 20 minutes prior to when lamb should be well done.
- Follow package instructions for cooking any commercially available couscous.
- Alternatively the grated cauliflower may be sautéed with 1 to 2 teaspoons of oil for about 5 to 7 minutes.
- Nutrition facts not including salt. Check for any added salt in spice mixes and other ingredients and adjust.
Char says
Delicious, warm flavor. The heat builds as you eat the dish. Really comforting. THank you!
Linda says
This is so colorful and appetizing! I love to learn cuisines from the world!Thanks for sharing.
Roxana Begum says
Thanks Linda
Calleigh says
This dish looks so yum. I love exotic food.. thanks for the recipe.
Roxana Begum says
So glad you like it :)
Sia says
We visited Morocco last summer and fell head over heels in love with the country, colours, people and food. I cook tagines quite often with loaded with Moroccan spice blends and veggies and seriously, can't get enough of it. Love how you have used ghee in the recipe to enhance the flavour of already fantastic recipe.
Roxana Begum says
Thanks Sia. I can relate to your feelings :). Yes, the hint of ghee works great in this.
Anita says
Being Indonesian, I totally get the super long list of ingredients, but the cooking part is actually super simple ;) I'm drooling just looking at your photos, just need to find some of that ras el hanout to make this dish.
Roxana Begum says
Thanks Anita. Absolutely simple and tasty too! You can easily get ras el hanout online. Try Amazon.
Sandy says
Moroccan lamb is one of my favorite dishes and I make it quite often at home. I have a tagine that has been sitting on my kitchen shelf for years just taunting me to use it but I just end up using my French oven instead.
I also love the idea of making cauliflower couscous and look forward to trying it next time.
Roxana Begum says
Let me know how it goes. And hope that you are able to use your Tagine more :)
Erin Hendrickson says
This recipe sounds delicious and I looove global cuisine ideas! Thank you!
The Delicious Crescent says
Thanks Erin. I love to try out a variety of cuisines too. I never get tired of experimenting with new flavors. There is so much out there.
abbey says
This looks amazing!! Flavour combo looks sooo good.
The Delicious Crescent says
Thanks Abbey
Harb says
I love these vibrant colors! I can only imagine the flavors in this dish, looks and sounds amazing!
The Delicious Crescent says
Thanks so much. Yes, this reminds me of 'eat your colors".
Sara says
My mouth is watering just reading this post! I love Moroccan food so this has my name written all over it!
The Delicious Crescent says
Thanks Sara. I am SO happy you liked it. Hope you enjoy more of Moroccan delicacies.
Emily says
Those Moroccan flavors look amazing! Yum!
The Delicious Crescent says
Thanks Emily.
Jessica says
Such a creative way to use cauliflower! Love how gorgeous and delicious this recipe looks!
The Delicious Crescent says
Thanks Jessica. Yes, cauliflower is an amazing vegetable. So versatile.
Shannon says
These veggies look gorgeous and I love Moroccan flavor- sounds like a great dish!
The Delicious Crescent says
Thanks Shannon. Yes, I am a big fan of Moroccan flavors too!
Stacey says
Looks delicious! Love the idea of cauliflower couscous, too.
The Delicious Crescent says
Thanks Stacey.